Buffalo Shredded Chicken Wraps

Buffalo Shredded Chicken Wraps

By PS1000 Plan  , , , , ,

January 19, 2016

  • Prep: 5 mins
  • Cook: 4 hrs 30 mins
  • Yields: 6 Servings


Begin by combining the chicken, diced onions celery stalk, garlic, and broth in a crock pot. Make sure it is enough broth to cover the chicken. Use can always add a little bit of water to ensure that the chicken is fully covered. Cover the crock pot and cook on high for about 4 hours.

Next, remove the chicken from the pot. Save about ½ cup of broth, you can get rid of the rest. Then shred the chicken with two forks. Once shredded, toss the chicken back into the crock pot with the ½ cup of broth left and the hot sauce. Allow it to cook through for about another 30 minutes on high.

Then take the large lettuce leaves and place about half a cup of chicken on each leaf. Top the leaves with shredded carrots and celery. Can also mix everything together for a salad like meal.



24 oz. boneless skinless chicken breast

1 celery stalk

½ onion

1 clove garlic

16 oz. fat free low sodium chicken broth

½ cup hot cayenne pepper sauce (Frank’s)


6 large lettuce leaves

1 ½ cups shredded carrots

2 large celery stalks


Nutrition Facts


2 Reviews


February 28, 2017

Pretty good, will make again when in the mood for something a little spicy. (Might have them with a few Melba toasts.)


February 7, 2017

The crockpot appears to have lemons and olives, but the recipe does not include these ingredients. Is this the same recipe?

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