Shredded Buffalo Chicken Lettuce Wraps
As if we needed to create another recipe to transform our shredded buffalo chicken … well we did. And it is amazing. Lettuce wraps for the win!
Shredded Buffalo Chicken Ingredients
2-4 Skinless Chicken Breasts
1/2 Cup Franks Hot Sauce
1-2 Cups Kraft Ranchers Choice Dressing
Salt & Pepper to taste
Garlic Powder to taste
Lettuce Wrap Ingredients
4 Romaine Lettuce Leaves
1/4 Cup Red Onion, sliced
1/4 Cup Red Pepper or Tomato, sliced or chopped
1/2 Jalapeno, sliced
1/4 Cup Ranch
2 Tbsp. Hot Sauce
1 Tsp. Pepper
Directions
Pull out the trusty crock pot. If you plan on letting the chicken cook all day, then set it to low for 7 hours, if you didn’t plan ahead enough then set it to high for 3 hours. Add the full chicken breasts (I usually put a couple slits in the chicken breast to help it cook and allows for the sauces to settle in) then season with salt, pepper & garlic powder.
Add about 1/4 cup of Franks Hot Sauce & 3/4 cup of the ranch dressing. Cover and let cook.
Once you’ve verified the chicken is cooked fully through to 165F degrees then grab 2 forks and shred the chicken breasts unto tiny pieces right in the crock pot. This takes a little bit of time and your arms/wrists are definitely going to feel it. After all the chicken has been shredded, add the remaining hot sauce and ranch dressing, mix it all up, cover and let simmer for at least 30 more minutes. If you are waiting for other things to cook then it can absolutely simmer longer.
Rinse the romaine leaves, scoop in the buffalo chicken then dress with onions, tomatoes, red pepper, jalapeños or any other veggies you can think of! Drizzle with a little extra ranch and/or hot sauce, sprinkle with pepper then serve!
