Crockpot or Instant Pot Buffalo Chicken Wraps

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Ingredients:

For the Chicken:

• 2 lb Chicken breast

• 2 stalks Celery

• 1/2 Onion

• 1/2 tsp Garlic powder

• 2 cups water

• 1/2 cup Hot sauce - look for low sodium

For the Wraps:

• 1 head Lettuce

• 1 cup Shredded carrots

• 2 stalks Celery

• 1 cup Greek yogurt

Directions:

1. The estimated total time to make this recipe is 25 Minutes

2. Crockpot Method: Wash and dice onion and 2 stalks celery. Combine onions, celery, chicken, garlic powder, and water in your slow cooker.

3. Cover and cook on high for 4 hours, or low for 8 hours. Remove the chicken from pot and discard the liquid. Shred the chicken with two forks, the return to the slow cooker. Add the hot sauce and set to on high for an additional 10 minutes.

4. Instant Pot Method: Wash and dice onion and 2 stalks celery. Combine chicken, onions, celery, garlic, and broth in your Instant Pot. Cover and cook high pressure 15 minutes. Allow pressure to naturally release.

5. Remove the chicken from pot and discard the liquid. Shred the chicken with two forks, then return to the pot. Add the hot sauce and sauté 2 to 3 minutes.

6. To Prepare the Wraps: Wash and dry lettuce leaves (skip if using tortillas) and chop the remaining 2 stalks of celery. Divide the buffalo chicken mixture equally between each lettuce leaf (or tortilla). Top each with 2 tbs of the shredded carrots, a tbs of celery, and 2 tbs Greek yogurt. Enjoy!

ADD 100 calories of healthy fat for a complete meal

Makes approximately 12 servings.

Each portion should equal 3-4 oz chicken for woman and 6-8 oz for men