I have always admired the Skinny Taste blog. This girl is great. She does a new recipe a day. She takes things people love and alters them slightly to make it a wee bit healthier… and then reports basically all nutrition information. It’s a great idea. And if you subscribe to her blog – you get a new recipe in your inbox every day. A clever way to discover meals that you’d never consider making!
Crock Pot Buffalo Chicken Lettuce Wraps
For the chicken:
- 24 oz boneless skinless chicken breast
- 1 celery stalk (didn’t have… so didn’t use)
- 1/2 onion, diced (didn’t have… so didn’t use)
- 1 clove garlic (didn’t have… so didn’t use)
- 16 oz fat-free low sodium chicken broth (I think you most likely need WAY more, maybe go with two cans?)
- 1/2 cup hot cayenne pepper sauce (I used more here too… wanted more of a kick)
For the wraps:
- 6 large lettuce leaves, Bibb or Iceberg
- 1 1/2 cups shredded carrots (I just did one carrot… it’s all for the look anyway… right)
- 2 large celery stalks, cut into 2 inch match sticks (whoops. consider that forgotten)
- (I added blue cheese. Come on, with buffalo chicken wraps? It’s basically a requirement)
In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn’t enough). Cover and cook on high 4 hours.
Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes. Makes 3 cups chicken.
To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice. Wrap up and start eating!
You guys. This chicken was the bomb.com. I used it the entire rest of the week on salads and in random other things. So good. This recipe I absolutely suggest!
But the chicken wraps themself don’t make for a very glamorous dinner. So I added the baked pickles. Here’s the thing, I LOVE fried pickles. I’m not sure whoever thought – yeah let’s take this salty semi-tangy thing, bread it and then FRY it. But I like that person. That person deserves a gold star. High five dude.
Oven “Fried” Pickles (she had a homemade ranch with this, I skipped it and went for the store-bought kind)
- 2 -16 oz jars (48 slices) sliced oval dill hamburger pickles, I used Vlasic (warning – this is a lot of pickles – I mean, don’t try to eat this alone)
- 1/2 cup of Panko crumbs
- 1/4 cup of cornmeal
- 1/4 cup of flour
- 1/4 tsp of smoked paprika (I used regular paprika)
- 1/2 tsp chipotle powder (who has this? not this girl. I went with chili powder, it was already in the spice rack)
- 1/4 cup dried parsley (skipped it)
- 1/8th tsp kosher salt
- 1 large egg 1 large egg white
- olive oil spray (about 1 tsp)
Place pickles to drain on paper towels (you’re going to need a lot of paper towels). Mix crumbs and flour together along with paprika, parsley, and half the chipotle powder and salt. Whisk eggs and egg whites in a bowl and season with remaining chipotle powder. Dip pickles in egg mixture and then into the crumb mix, pressing down on the crumbs.
Heat oven to 450°F along with 2 baking sheets. When the oven reaches 450°, remove baking sheets and spray with olive oil spray; place pickles on the baking sheets and spray the tops of the pickles with the more oil. Bake 8-10 minutes, turn and spray if needed and cook an additional five minutes. Remove pickles from cooking sheet and serve hot with ranch dip.
Here’s the deal. The baked ones were good. But someone in the kitchen (it wasn’t me I swear) started frying up some of those pickles. And boy oh boy were those tasty.
Yum. To die for delicious.
So – if you’re maybe not on a health kick, I might get out the vegetable oil and have that on hand if you get tired of waiting for the pickles to bake…
Overall, I liked every part of this, and I think the pickles would be a great dish for a big gathering. And the chicken will absolutely happen again as something to eat for lunches for the rest of the week. Yum. Thank goodness for that crock pot… and for Skinny Taste!