Ok, who here loves some buffalo sauce? I’m obsessed with it! This recipe is a lighter take on buffalo wings.
The great thing about this recipe, it takes little to no time to assemble making it a very easy weeknight meal. I’ve also altered this recipe so that you can add the sauce for those that like it! Since we have little kids in our house, making a spicy dinner for everybody isn’t ideal. However my kids love this dinner without the sauce, it just becomes a little shredded chicken boat for them.
First, get started on your chicken. If you’re short on time, no worries! Grab a rotisserie chicken and shred it. I typically keep frozen chicken in my freezer. This is a great weeknight option with limited ingredients. You can cook the chicken two different ways. The easiest is to throw it into a crockpot turn it on low and shred it when you’re ready for dinner. Another option, which I had to use last night, is to cook it in the oven. I cook mine in a Dutch oven heated to 425 degrees for about 45 to 55 minutes. The chicken comes out very tender and easy to shred. This chicken is a super easy option for any salad or a wrap that you would like to make. Seasoning is very simple, I add olive oil, salt, pepper, powdered garlic and lemon juice. Filling up your crockpot and making this chicken at the beginning of the week allows for you to add it to your meal prep for lunch and dinner! My kids can’t get enough of this simple chicken!
Now on to the assembly of your lettuce boats. I like to dice up celery and carrots really small. I layer the shredded chicken celery and carrots in the lettuce leaves. Bib lettuce is easier to wrap up where as romain lettuce and iceberg will add more of a crunch. This becomes more of a choice based on preference. Then top it with crumbled blue cheese and your buffalo sauce mixture. In the past I would toss the shredded chicken with Franks Red Hot directly after shredding and it definitely gave it more of a kick. However, recently I have added the Frank’s red hot sauce to greek yogurt and mixed it. I preferred the flavor of this more. The greek yogurt definitely calmed the spice down of the Frank’s Red Hot, but you still got the great flavor. If you’re trying to go dairy free, no worries just don’t use the Greek yogurt and use the Frank’s red hot directly on your chicken and/or lettuce boats! Don’t like blue cheese? No worries just don’t add it! These are very customizable.
1- head of lettuce (Romain, Bib or iceberg)
2 lbs- shredded chicken (seasoned with olive oil, salt, pepper, garlic and lemon juice)
4-5 diced carrots or 1 bag shredded carrots
4-5 stalks of celery diced
1 container blue cheese crumbles (optional)
1/4 cup 2% Fage Greek Yogurt Plain
1/4 cup Franks Red Hot (original, not wing sauce) plus addition for toppings
1. Shred Chicken
2. Wash all produce and dry
3. Separate lettuce leaves and dice carrots and celery
4. Mix yogurt and Franks Red hot sauce.
5. Layer the ingredients and enjoy!
I hope you enjoy these as much as we do! If you make them and love them, let me know! I’d love to hear from you!
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