BUFFALO CHICKEN LETTUCE WRAPS (SLOW COOKER, INSTANT POT)
All the flavors you love from buffalo wings without all the added fat. Making shredded buffalo chicken in the slow cooker or Instant Pot is super easy!
Provided by Gina
Categories Dinner
Time 4h
Number Of Ingredients 9
Steps:
- In a slow cooker, 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!
- Combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough) in the Instant Pot. Cover and cook high pressure 15 minutes. Natural release.
- Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the pot with the 1/2 cup broth and the hot sauce and saute 2 to 3 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!
Nutrition Facts : ServingSize 1 /2 cup + veggies, Calories 147.5 kcal, Carbohydrate 5.2 g, Protein 25 g, Fat 0.1 g, Sodium 879 mg, Fiber 1.5 g, Sugar 1.5 g
INSTANT POT BUFFALO CHICKEN WRAPS RECIPE
Yield 6
Number Of Ingredients 8
Steps:
- Place chicken breasts, buffalo sauce, ranch seasoning, and chicken broth in the Instant Pot.
- Turn the pressure knob to SEALING.
- Cook on MANUAL or PRESSURE COOK for 10 minutes. After timer runs out, let it naturally release for 5 minutes.
- Remove chicken from Instant Pot, shred, and return to Instant Pot in the buffalo sauce for a few minutes.
- Assemble wrap by layering chicken, avocado, shredded carrots, and shredded lettuce on flour tortilla. Wrap and secure with a toothpick or eat immediately.
Nutrition Facts : Servingsize 1 serving, Calories 2398 kcal, Fat 62 g, SaturatedFat 21 g, Cholesterol 334 mg, Sodium 3967 mg, Carbohydrate 306 g, Sugar 3 g, Protein 146 mg
INSTANT POT® BUFFALO CHICKEN PASTA
This creamy Buffalo chicken pasta dinner is done in your Instant Pot®!
Provided by fabeveryday
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add chicken and onion to the melted butter and saute until chicken is browned, about 5 minutes. Hit Cancel. Remove chicken-onion mixture with a slotted spoon and set aside.
- Add chicken stock to the pot. Scrape the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in penne, salt, and garlic powder. Layer the following ingredients on top of the pasta, without stirring: cream cheese cubes, chicken-onion mixture, then Buffalo sauce.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow about 12 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Add mozzarella cheese to the pot. Stir until cream cheese and mozzarella have completely blended into the sauce. Let pasta sit in the pot until sauce has thickened, about 3 minutes.
- Garnish servings with blue cheese.
Nutrition Facts : Calories 470.9 calories, Carbohydrate 44.8 g, Cholesterol 93.3 mg, Fat 19.1 g, Fiber 2.1 g, Protein 30.7 g, SaturatedFat 10.7 g, Sodium 981.2 mg, Sugar 2.6 g
BUFFALO CHICKEN WRAPS
You can customize these simple wraps by topping them with whatever your family likes. Try shredded cheese, tomatoes, or onions.
Provided by lsk
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the vegetable oil and butter in a large skillet over medium-high heat. Place the chicken in the pan; cook and stir until the chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove the pan from the heat. Pour the hot sauce over the cooked chicken and toss to coat.
- Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, celery, and blue cheese dressing. Fold in the sides of the tortilla and roll the wrap burrito-style.
Nutrition Facts : Calories 588.1 calories, Carbohydrate 39.8 g, Cholesterol 82.8 mg, Fat 32.6 g, Fiber 2.8 g, Protein 30.4 g, SaturatedFat 7.6 g, Sodium 1207.5 mg, Sugar 4.5 g
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- Using the Instant Pot, add chicken breasts, celery, carrot, onion, and buffalo sauce. Lightly stir to get sauce under the chicken. Close lid, seal pressure valve, and set on manual for 10 minutes. Start.
- Scoop 1/4 to 1/3 cup of chicken into each lettuce wrap, top with grated carrots and diced celery if desired. Add ranch or blue cheese* over the top of the chicken. Serve immediately!
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