OMG, I think spring is FINALLY here. I was so excited yesterday that I had a little extra pep in my step, even though my step felt like it was heavier than usual because of the competition I was in this past weekend. It is amazing what a little warm air and sunshine will do for your overall attitude, am I right?!
Not to mention, as the weather changes so do my taste buds. I go from wanting heavy comfort food to light spring fare. I invited my intern over a few weeks ago to do some recipe tasting and boy did we come up with some delicious food for you. Sorry it has taken an eternity to get these up and out to you! The first? Buffalo Chicken Lettuce Wraps. We were so jazzed about this one that we ate a lot of it for lunch that day, because why not?!
Some Like it Hot
I am a sucker for hot sauce and anything spicy. I guess I just like to sweat when I eat? However, I know that spice is such a polarizing flavor. Some like it hot, while others prefer a more mild taste to their food. The nice thing is that buffalo sauce can appease both sides (depending on how much is used of course). The avocado sauce we created also helps to dull the heat and give an extra oomph to the flavor profile of the dish.
Buffalo sauce is typically made with butter, but since I have a good deal of lactose-intolerant people in my life, I always like to appease the masses. I used ghee and noticed no difference in taste. Feel free to use any type of hot sauce, I just keep a giant jar of Frank’s Red Hot in my fridge so it was what I decided to use. Anyone else a hot sauce fiend?
Why would I ever put food in a lettuce wrap? Well, let’s be honest, I’m a dietitian so at some point, I have to make your food healthier. While I love bread just like the next gal, I recognize that it is just a vehicle for the delicious food you are trying to shove down your piehole.
On a warm spring/summer day, the last thing I want to do is eat something that is going to sit heavy in my stomach. These lettuce wraps are filling but don’t give you that feeling of dense fullness. Not to mention, you don’t HAAAAAVE to have these in lettuce wraps. You could eat them on bread, in a wrap, on top of a pizza, in a salad, scrambled with eggs, and oh so much more.
Pro tip: double the recipe so you have extra chicken for the week! I often find my clients are low on their protein because they haven’t prepped ahead!
Buffalo Chicken Lettuce Wraps + Avocado Blue Cheese Dip
- 1–1/2 to 2lbs chicken breasts
- ½ cup hot sauce
- 1 Tbsp ghee
- 1 small red onion, sliced thin
Avocado Blue Cheese Dip
- ¼ cup blue cheese crumbles
- ½ avocado
- 7 oz. full fat greek yogurt
- 4 tsp. avocado oil (or other light oil)
- Juice of ½ lemon
- Toppings of choice: avocado, red onion, tomatoes, blue cheese crumblesetc.
- Add chicken, hot sauce, ghee & red onion to instant pot, close & cook on poultry setting for 8 minutes, allow pressure to naturally release for 15 minutes, then using 2 forks, shred chicken, allow to cool.
- Meanwhile, in a blender (can use a hand blender as well) mix together ingredients for dressing until smooth. Top with extra blue cheese if desired.
- Fill lettuce with chicken & toppings and finish with Avocado Blue Cheese Dip
You can make this in the slow cooker! Cook chicken on high for 4-6 hours or low for 6-8!
What are you making in your Instant Pot these days?! Share below!
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