Hi there! Happy Sunday! Hopefully, it's the start of a short week for you. Any sales associates out there? I totally feel your pain if you have to work on Black Friday. My previous jobs were all in retail and I always remember working those crazy winter holidays. Anyone going shopping? It's debatable, but I feel like I'd rather stay at home in the comfort of my own pajamas.
Speaking of pajamas, this is the perfect weeknight recipe when you want to curl up on the couch and break the rules by eating dinner there. It's healthy and easy. I blogged about our trip to a nearby restaurant and the buffalo lettuce wraps that we devoured. Of course, I had to make my own!
If my kitchen walls could talk: These wraps would be delicious with the addition of chopped celery or tomato! Feel free to add shredded cheese as well, it's a fantastic addition. Serve straight up or to really take this dish over the top, serve with your favorite homemade ranch or blue cheese for dipping.
Buffalo Lettuce Wraps
2 chicken breasts, large
3/4 C Frank's hot sauce
1 tbsp organic butter
1 tsp minced garlic
1/8 cup green onions, chopped
1 bunch living lettuce
1. Cut chicken breasts in strips, place in slow cooker with Frank's hot sauce, minced garlic and butter. Cook on high for 2 hours, stir, change heat to low and cook for 1-2 more hours until chicken shreds easily. Shred chicken, change heat setting to warm.
2. Meanwhile, rinse and dry lettuce leaves, cutting from bottom of step. Place two leaves together to make lettuce cup, making about 8 cups total.
3. Fill cups with shredded chicken and green onions. Drizzle with 1-2 tbsp of reserved sauce.
Do you like using lettuce as a wrap?