Buffalo Chicken Lettuce Wraps Preparation

Crisp lettuce and shredded chicken come together for a light but satisfying meal with just the right amount of heat.

Buffalo Chicken Lettuce Wraps Preparation

Included Ingredients

Chicken, celery rib, onion, salt, broth, hot sauce, seasonings.

Groceries Needed

  • Lettuce
  • Shredded carrots
  • Chopped celery
  • Blue cheese crumbles
  • Blue cheese dressing

Optional Additions

  • Hot cayenne pepper sauce (for stronger flavor)
  • Garlic (for stronger flavor)

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Shred and return to juices before serving. Serve wrapped in lettuce topped with blue cheese crumbles, shredded carrots, chopped celery, and blue cheese dressing.

Alternative Serving Instructions:

Great as a sandwich wrap with whole wheat tortillas, cabbage/lettuce, and blue cheese/ranch.

Serve on a grilled cheese sandwich.

Serve in a quesadilla or over salad or nachos.

Serve on Hawaiian rolls as sliders.

Add mayonnaise and chopped apples and serve as a chicken salad sandwich.

To make as a casserole, prepare meal as directed below. Shred chicken and stir in ⅓ cube Greek or low fat cream cheese and cooked noodle of choice. Transfer to a baking dish and bake at 350 F for 15 minutes .

Small

Meals feed 2-3

Stovetop

Cook from frozen in medium saucepan over medium heat. Break up as it thaws and cooks. Cover and cook over medium low heat for 25-30 minutes. Shred and serve.

Oven

Thaw meal in refrigerator overnight. When thawed, place in oven proof baking dish, cover and bake at 350F for 45 minutes or to internal temperature of 165 F. Shred and serve.

Pressure Cooker

Cook on manual for 20 minutes, natural pressure release or to internal temperature of 165 F. May add up to 1/4 cup of liquid before cooking to bring up to pressure. *If chicken isn't cooked through after 20 minutes, shred and return to pressure cooker. Cook on sauté setting until cooked through.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Hot cayenne pepper sauce, to taste

Garlic | ¼ tsp

Medium

Meals feed 4-6

Slow Cooker

Cook on low 3-4 hours, or to internal temperature of 165° F.

Pressure Cooker

Cook on manual for 30 minutes, or to internal temperature of 165° F. Natural pressure release. May add ¼ cup liquid before cooking to bring up to pressure. *If chicken isn’t cooked through after 30 minutes, shred and return to pressure cooker on sauté setting.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Hot cayenne pepper sauce, to taste

Garlic | ½ tsp

Nutrition Facts

Serving Size | 0.5 cup
188 Calories | 4g Total Fat | 1g Carbs | 0.2g Fiber | 34.6g Protein | 0.4g Sugars | 0.9g Sat. Fat | 886mg Sodium

Allergens: None listed. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.