Buffalo Chicken Lettuce Bowls or Wraps.

 


You can prepare this fan favorite in under an hour by baking the chicken or you can cook it all day in the crockpot. The recipe below is if you bake the chicken and I will add a note at the bottom of what to do for the crockpot. Super easy midweek meal that can be versatile for leftovers.


Ingredients:

  • 3-5 lbs. chicken breast 
  • Olive oil
  • Salt & pepper
  • 1 bottle of buffalo sauce
  • 1 packet Ranch dip mix (in a spice envelope)
  • 1 block of cream cheese
  • 4 cups shredded cheddar cheese
  • Romaine lettuce heads or leafy lettuce to hold the chicken mixture
  • Sliced onions - if desired

Recipe:

  1. Turn oven to bake at 400. Then place breast on a cookie sheet lined with foil. Then drizzle some olive oil on top of the chicken and then salt & pepper. 
  2. Bake in the oven for 30 minutes. 
  3. Take chicken out and shred it. I put my in a mixing bowl and let the mixer do the work. 
  4. In a 13x9 pan - I lined mine with foil for easy cleanup - put half the brick of cream cheese sliced into tabs on the bottom of the pan. Pour the shredded chicken on top. Pour half the bottle of buffalo sauce and sprinkle on two cups of shredded cheese. 
  5. Give a good stir and then pour the rest of the bottle of Buffalo sauce on top of the chicken mixture and sprinkle the packet of ranch and the other two cups of shredded cheese. Then add the last tabs of cream cheese to the top. 
  6. Bake at 400 for 25 minutes. Stir at the 15 minute mark and again at the 20. 
  7. While it’s baking wash your lettuce leaves.
  8. Slice onions so they are thin sliced like you would for a burger.
  9. Once finished baking, take a lettuce leaf and add the chicken mixture. Then the onion. And enjoy! 
*other toppings could include, more buffalo sauce, cottage cheese, sliced tomatoes, sliced sweet peppers, green onions. 
 
**you can use this as just a chicken buffalo dip with chips and celery as well. 

**For the Crockpot: put in the chicken, drizzle of olive oil on top, and salt & pepper. Then add the sauce, ranch packet, block of cream cheese and two cups of the shredded cheese. Take the bottle of buffalo sauce, add enough water to fill it 3/4 of the way - shake it around and pour over top. Cook on low for 5 hours - I let mine sit on warm if I’m not home yet to serve. About 30 minutes before ready to serve, shred chicken and add the rest of the cheese in. Cook on high another 30 minutes. 
Prep the lettuce and toppings as mentioned above!

Comments

Post a Comment

Popular posts from this blog

The Anything Topper

Image
I'm always looking for a way to make something a little more festive, a little heartier.  I don't really care for just a plain hot dog and salsa is good, but it's always better with avocado.  I also generally eat a salad for lunch, but a lot of times, I don't have the time to chop everything right there on the spot.  So I make this salsa/topper (and I usually make a lot of it) and I can use it for various things during the week.  Preparation is key to me eating well during the week when things get so hectic.  Here are the various ways I eat this: on top of a hot dog/brat/sausage on top of a bed of lettuce as a salsa with chips (or just a fork) on tacos on top of a burrito Recipe for goodness: 2 avocados, sliced and cut into bit sized pieces 1 can of corn, drained OR 1/2 bag frozen corn 1 large tomato 1 red/orange/yellow pepper, chopped (just one, not one of each) 1/2 red onion, chopped 2 cloves of garlic, minced 1 tsp. of Cumin Powder 1 tablespoo...
Read more

Marry Me Chicken & Pasta

Image
  We eat a lot of chicken. So pairing it with other things makes me feel versatile. Make it in a crockpot and I’m all in! Ingredients: 5-6 chicken breasts, skinless Salt & pepper Cooking oil - I used avocado oil 1.5 cups broth (chicken or vegetable) 3 Tbsp. Cornstarch  1 cup heavy cream or milk  2 tbsp garlic powder 2 tsp oregano 1tsp dried thyme Red pepper flakes - optional 1/2 jar of sun dried tomatoes, chopped 2 Tbsp. Butter More salt & pepper Favorite pasta Spinach Basil or parsley Grated Parmesan cheese Recipe: Drizzle a tiny bit of coooking oil on the bottom of the slow cooker. Then, place the chicken breast in the bottom of the slow cooker. Drizzle a tad more oil on top. Then sprinkle generously with salt and pepper over the chicken. In a bowl whisk together the cornstarch and chicken broth with a whisk. Add in all the seasonings and Parmesan. If you use red pepper flakes, just be careful as it can be spicy. Pour the mixture over the chicken. Then place the...
Read more

Green Enchillada Soup

Image
This is one of those wonderful one pot easy prep meals. No chopping! I made a less lactose version because someone in our family has a sensitivity. Use full lactose items if you feel so inclined Ingredients: 2 lbs. uncooked chicken 1 - 16 oz. chicken or vegetable broth 1 - 28 oz. can green enchilada sauce  Salt & Pepper to taste 1 - 14oz. can of corn, drained 1 - 14 oz. can of white beans   2 cups shredded Monterey jack cheese or white cheddar cheese 1/4 cup whole milk (or regular) 3/4 cup almond milk (Or use all whole milk) 1 cup of soy yogurt (or greek yogurt or sour cream) 2 oz. cream cheese or cream cheese alternative (cubed and softened) chopped red onion chopped cilantro  lime wedges  tortilla chips green verde salsa for topping (optional) ***You could top with chopped avocado and more cheese.  ***We have also prepared rice per package directions and poured soup over top of rice when serving.  *** adding red pepper flakes is fun - but can bri...
Read more