Buffalo Chicken Lettuce Wraps
with Red Habanero
- MAKES:
- PREP TIME
- COOK TIME:
- 6 servings
- 5 minutes
- 20 minutes
- 1-1/2 pounds lean ground chicken
- 1 celery rib, diced
- 1/4 teaspoon pepper
- 1/3 cup ketchup
- BBQ sauce: 10 tablespoons
- Smoked sauce: 2 small spoons
- Cayenne pepper: 1/2 small tablespoon
- 2 tablespoons RED POLO GOURMET HOT SAUCE
- 3 tablespoons brown sugar
- 1 tablespoon cider vinegar
- 2 teaspoons yellow mustard
- 12 Bibb or Boston lettuce leaves
- Crumbled blue cheese (optional)
- Cook Chicken: In a large cast-iron or other heavy skillet, cook and crumble chicken over medium-high heat for 3 minutes.
- Add Vegetables: Stir in celery and pepper. Continue cooking until chicken is no longer pink and celery is crisp-tender, 2-3 minutes.
- Add Sauces: Stir in ketchup, hot sauce, brown sugar, vinegar, and mustard. Bring to a boil.
- Simmer: Reduce heat, cover, and simmer for about 5 minutes, stirring occasionally to blend the flavors.
- Serve: Spoon the chicken mixture into lettuce leaves. If desired, top with crumbled blue cheese.
Freezing Instructions:
You can freeze the cooled chicken mixture in freezer containers. To use, partially thaw in the refrigerator overnight. Reheat in a saucepan, stirring occasionally, and add broth or water if necessary.
Per 2 lettuce wraps:
- Calories: 198
- Fat: 6g (2g saturated fat)
- Cholesterol: 81mg
- Sodium: 612mg
- Carbohydrates: 11g (11g sugars, 1g fiber)
- Protein: 24g
Diabetic Exchanges: 3 lean meat, 1 starch
