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Buffalo Chicken Lettuce Wraps (Slow Cooker & Instant Pot) Recipe

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4 from 8 reviews

Buffalo Chicken Lettuce Wraps are a flavorful, low-carb meal featuring shredded chicken cooked in a tangy cayenne pepper sauce. Prepared easily in a slow cooker or Instant Pot, this recipe offers a healthy, protein-packed dish served in crisp lettuce leaves topped with fresh carrots and celery for a crunchy finish.

Ingredients

Main Ingredients

  • 24 oz 3 boneless skinless chicken breasts
  • 1 celery stalk (diced)
  • 1/2 onion (diced)
  • 1 clove garlic (minced)
  • 16 oz fat free low sodium chicken broth
  • 1/2 cup cayenne pepper sauce (I used Frank’s)

To Serve

  • 6 large lettuce leaves (Bibb or Iceberg)
  • 1 1/2 cups shredded carrots
  • 2 large celery stalks (cut into 2 inch matchsticks)
  • Dressing of your choice (optional)

Instructions

  1. Slow Cooker Preparation: In a slow cooker, combine chicken breasts, diced onions, diced celery stalk, minced garlic, and chicken broth. Make sure the broth covers the chicken, adding water if necessary. Cover and cook on high for 4 hours.
  2. Shred Chicken and Final Cooking: Remove chicken from slow cooker and reserve 1/2 cup of broth, discarding the rest. Shred the chicken using two forks. Return shredded chicken to the slow cooker with 1/4 to 1/2 cup of the reserved broth and the cayenne pepper sauce. Set to high and cook for an additional 30 minutes until well combined and heated through.
  3. Assemble Lettuce Wraps: Place about 1/2 cup of the buffalo chicken mixture onto each large lettuce leaf. Top each with approximately 1/4 cup shredded carrots and the celery matchsticks. Add dressing if desired. Wrap the lettuce leaves around the filling and serve immediately.
  4. Instant Pot Preparation: Combine chicken breasts, diced onions, diced celery stalk, minced garlic, and chicken broth in the Instant Pot, ensuring the broth covers the chicken. Seal and cook under high pressure for 15 minutes, then allow natural pressure release.
  5. Shred Chicken and Sauté: Remove chicken from the Instant Pot and reserve 1/2 cup broth, discarding the rest. Shred with two forks, return shredded chicken to the pot with 1/4 to 1/2 cup reserved broth and the cayenne pepper sauce. Use the sauté function to cook for 2 to 3 minutes while stirring, allowing flavors to blend.
  6. Assemble Lettuce Wraps: Repeat assembly instructions as in step 3 for serving.

Notes

  • For a spicier dish, increase the amount of cayenne pepper sauce to taste.
  • You can use iceberg lettuce instead of Bibb lettuce for a crisper texture.
  • Optional dressings such as ranch or blue cheese complement the buffalo chicken flavor well.
  • Leftover shredded buffalo chicken can be stored in the fridge for up to 3 days.
  • If you don’t have chicken broth, water can be substituted but may reduce the depth of flavor slightly.
  • Ensure chicken is fully cooked before shredding by checking internal temperature reaches 165°F (74°C).

Find it online: https://lauracooks.com/buffalo-chicken-lettuce-wraps-slow-cooker-and-instant-pot-recipe/