Buffalo Chicken Lettuce Wraps

Ingredients

• 2 6 oz boneless chicken breasts
• 2 celery stalks
• 6 ounces carrots
• 3 ounces red radishes
• 1/8 ounce chives
• 1 lemon
• 2 cloves garlic
• 3.5 oz nonfat Greek yogurt
• 1 ounce crumbled blue cheese
• 2 tablespoon unsalted butter
• 3 tablespoon sriracha (add to taste or spice level desired)
• 1 head romaine

Instructions

1. 1

   Cook Chicken

   Pat chicken dry with paper towel and season all over with salt & pepper. Heat 2 teaspoons olive oil in medium pan over medium heat.  When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a cutting board and set aside to rest.  Reserve pan, off heat, for step 4.

2. 2

   Prepare Ingredients

   While chicken cooks, rinse all produce. Halve celery stalks lengthwise, then thinly slice. Quarter carrots, then thinly slice. Halve radishes, then thinly slice into half moons. Thinly slice chives. Halve lemon. Mince garlic.

3. 3

   Make Slaw and Dressing

   In a medium bowl, whisk together 1 squeeze lemon juice, 1 1/2 tablespoons olive oil, salt and pepper. Add celery, carrots, and radishes.  Toss to coat; set aside. In a small bowl, whisk together Greek yogurt, blue cheese, half of chives, juice of 1/2 lemon, salt and pepper as desired.

4. 4

   Make Buffalo Chicken

   Shred rested chicken using 2 forks or roughly chop. Wipe pan from chicken clean and place over medium heat with butter. When butter is foamy, add garlic and cook, stirring about 1-2 minutes. Remove pan from heat and stir in Sriracha to combine. Add shredded chicken and toss to coat.

5. 5

   Prepare Lettuce Wraps

   Pat romaine dry with paper towel. Separate large leaves for wraps. You will need about 3 per person.

6. 6

   Plate Buffalo Chicken Lettuce Wraps

   Divide lettuce wraps between serving plates. Fill wraps with buffalo chicken, then a small handful of slaw.  Spoon over blue cheese dressing and garnish with chives. Serve with remaining slaw and dig in!