Sunday, September 15, 2013

Guiltfree Crockpot Buffalo Chicken Wraps

I know I am! I'm making a sincere effort to get into football this year and have even joined a Fantasy league! I have to admit that the real draw of football for me is the food and friends that come along with it. Today, I made Crockpot Buffalo Chicken wraps. As much as I love wings and things, a girl has to consider her waistline. Moment on the lips, forever on the hips! This low carb, low calorie treat is a great spin on a classic football season staple.

Crockpot Buffalo Chicken

3 boneless, skinless chicken breast
16 oz low sodium chicken broth
1/2 of 1 sweet onion
1/2 cup of Frank's cayenne pepper hot sauce

Place the chicken breasts in the crockpot and cover with the chicken broth. If the broth is not enough to cover the chicken, use water in addition to the broth. Add the onion and cook on high for 3-4 hours. My crock pot took about 3 hours.

When the chicken is cooked, remove it from the crock and shred using two forks. Reserve 1/2 cup of the broth and discard the rest. Return the shredded chicken to the crockpot with the broth and the hot sauce. Let cook another 30 minutes on high.

To assemble the wraps, take a leaf of iceberg lettuce and spoon the chicken into it like a bowl. Top as desired! I used sour cream and a slice of avocado. Other options are Ranch dressing, Blue Cheese dressing, shredded carrots, diced celery. The possibilities are endless! If you're serving this to a man who is not concerned with preserving his figure on Game Day, turn it into a sandwich or maybe even add cheese. Enjoy!


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