Crockpot Buffalo Chicken Lettuce Wraps

Our Busy Mommies Crockpot Group is SO AWESOME!!! 

Here's a recipe I shared in the group!
If you're not in it you're missing out!!

Crock Pot Buffalo Chicken Lettuce Wraps

The recipe yields 6 servings, with each containing 147.7 calories, .1 grams of fat, 1.6 grams of fiber, and 24.9 grams of protein.

Ingredients:
Chicken:
24 ounces boneless skinless chicken breast
1 celery stalk
½ onion, diced
1 clove garlic
16 ounces fat-free low-sodium chicken broth
½ cup hot cayenne pepper sauce
Wraps:
6 large lettuce leaves(or whole wheat tortillas)
1½ cups shredded carrots
2 large celery stalks, cut into 2-inch matchsticks

Directions:
In a crockpot, combine chicken, onions, celery stalk, garlic, and broth.
Cover and cook on high 4 hours.
Remove the chicken from pot, reserve ½ cup broth and discard the rest.
Shred the chicken with two forks, return to the slow cooker with the ½ cup broth and the hot sauce and set to on high for an additional 30 minutes.
Makes 3 cups chicken.
To prepare lettuce cups, place ½ cup buffalo chicken in each leaf, top with ¼ cup shredded carrots, celery, and dressing of your choice. ( or place inside tortillas)

Wrap up and enjoy!

Spicy Grilled Chicken & Brown Rice Hummus Wraps

 This recipe is a favorite of mine! I see it as a healthy version of chicken tacos. 

It's so delicious, filling, quick, and healthy!

Here's where you start

Ingredients:

1-2 Boneless Chicken breasts (you can buy these by the bag)

2- 3 100% Whole Wheat Tortillas

Roasted Red Pepper flavored hummus

Brown rice

Hot Sauce

- you can add cut bell peppers, lettuce, tomatoes, etc.

Preparation:

Heat tortillas in microwave

Prep chicken accordingly (heat in oven, whatever the directions say on what you've bought)

Prep Brown rice accordingly (again depending what you've bought)

Spread hummus on tortillas

cut up your chicken breast and add to your tortillas

top with brown rice and hot sauce to taste!

ENJOY! 

Clean Turkey Meatball Recipe

This recipe is SO delicious. It makes a good 3-4 days worth of meatballs to use in different dishes! I use them in Meatball Wraps(wrap meatballs with parmesan and marinara in a whole wheat tortilla), Subs( in sub sandwich bread), or with whole wheat pasta and pasta sauce.

It's kid-tested and husband-approved! Here's my recipe!

Yields ABOUT 20 meatballs (dependent on size you roll them to)

Ingredients:
1 lb. raw 93% lean ground turkey
½ tsp. sea salt (or Himalayan salt), divided use
½ tsp. ground black pepper
1 large egg, lightly beaten
½ cup whole grain/ Italian style breadcrumbs
2 cloves garlic, finely chopped
2 Tbsp. grated Parmesan cheese
2 tsp. olive oil

Foil

Cooking spray

Preparation:

Preheat Oven to 350 degrees 

1. Combine turkey, ¼ tsp. salt, pepper, egg, breadcrumbs, garlic, and cheese in a large bowl; mix well with clean hands. 

2. Line a baking sheet with foil, spray with cooking spray

3. Roll mixture into eighteen 1½-inch meatballs. Set on baking sheet.

4. Put in oven for 20 minutes (flipping the meatballs at 10 minutes) 

5. Remove meatballs from oven and add to your tortilla(for wraps), pasta, or sub sandwich bread OR refrigerate (keeps about 3-4 days) for future use.

It's clean, quick, and FILLING!

COMMENT BELOW if you liked this recipe!