Anybody else feel a little better about what they are eating when they wrap it in lettuce? Hamburger in a lettuce wrap… must be healthy, right? So let’s take another one of my favorites, buffalo chicken, and wrap it in lettuce too! Then wIcan eat it all day and never feel a bit bad about it, right?! I’d say it certainly has to be better than deep fried wings smothered in massive amounts of sauce, no? Let’s go with it and create these wraps that are perfect for lunch, dinner or an appetizer while watching the football.
A simple 4 ingredient sauce gets drizzled all over some boneless chicken breasts. Think chicken breasts are boring and been searching for new ways to use them? This is easily your answer.
Once the chicken is done cooking, we pull it out to shred it and then can do the optional step of thickening the remaining sauce by simmering it with a little cornstarch.
Put all that shredded chicken back in to finish soaking up all the sauce. I believe the word you are looking for is YUM!
All that’s left is to whisk up a little of my homemade blue cheese drizzle and wash up some crisp cool lettuce lettuce leaves.
- 1 1/2 pounds boneless skinless chicken breasts
- 1/4 cup buffalo wing sauce
- 1/4 cup BBQ sauce
- 1/4 cup apricot preserves
- 1/4 cup honey
- 1/4 cup cornstarch (optional)
- 1/4 cup plain greek yogurt
- 1/4 cup blue cheese crumbles
- 2 tablespoons milk
- 1 tablespoon lemon juice
- salt and pepper to taste
- 1 head bib lettuce
- Place chicken in slow cooker
- Whisk together buffalo sauce, bbq sauce, apricot preserves and honey and pour over chicken
- Cover and cook on high for 3-4 hours or low for 6-8
- Remove chicken to bowl and shred
- Optional: Whisk together 1/4 cup cornstarch with 1/4 cup water and stir into sauce from slow cooker. Bring to a simmer for about 5 minutes in a saucepan over medium high heat or in multi-cooker until thickened
- Return chicken to sauce in slow cooker and let soak up sauce for 5-10 minutes
- Whisk together yogurt, blue cheese, milk, lemon juice and salt and pepper, add additional milk as needed to get to desired consistency
- Serve chicken on washed lettuce leaves topped with blue cheese sauce
Love & Sparkle,
I was going to start this post by telling you guys how these Loaded Cauliflower Bites are all low-carb and gluten free and an alternative option to potato skins and on and on…but really, what you need to know first is how good these are! If you smother anything in cheese and bacon, you have already got yourself a home run, right? Exactly.
I crave carbs. I really really do. And I give in way too much. I’m constantly trying to come up with new recipes where I can satisfy that craving without having quite as much guilt. One of my favorite appetizers when I eat out is loaded potato skins. Since I don’t eat out very much lately, I like to create the things I miss at home. It did not take long at all for me to decide that these Loaded Cauliflower Bites had to become a reality!
I’m a cauliflower addict (strange, but true), a cheese addict, and who doesn’t love bacon? For me, these are the 3 best foods about the low-carb and keto diet! Personally, I don’t care for the green onions on top. I seriously believe I am one of the few people on this planet who doesn’t like onions, no matter how many times I try them!
If you don’t have left over bacon to use, you will need to cook and crumble that first and set it aside. Chop your cauliflower into bite size pieces, dice the green onion, and shred the cheese, if necessary. Preheat your oven to 350°F.
Spread the cauliflower out onto a baking sheet covered with foil or a Silpat mat, sprinkle with salt and pepper, and roast for about 20 minutes, or until fork tender. Alternatively, you can steam the cauliflower until fork tender, but you will still need to use the oven for the next step.
Next, push all the cauliflower into a pile and cover with as much cheddar cheese and bacon as you’d like. Return to the oven for about 5 minutes until the cheese is melted.
- 1 head cauliflower cut into bite sized pieces
- salt and pepper to taste
- 1 Cup cheddar cheese shredded
- 4 slices bacon cooked and crumbled (I used turkey bacon)
- 2 green onions sliced thin, optional
- Preheat your oven to 350 degrees F. Spread the cauliflower out on a baking sheet covered with foil or a Silpat mat, sprinkle with salt and pepper, and roast for about 20 minutes or until fork tender.
- Push all of the cauliflower into a pile and cover with as much of the cheddar cheese and bacon as you’d like.
- Return to the oven for about 5 minutes until the cheese is melted. Top with sliced green onions and serve hot.
Love & Sparkle,
I have been on a buffalo kick recently if you couldn’t tell. So, when I found these four ingredient Buffalo Chicken Zucchini Boats, I was sold. Hollowed out zucchini squash is stuffed with cooked ground chicken mixed with buffalo wing sauce; topped with cheese; and baked. This recipe is a great way to use up all that summer zucchini! And, it’s great for those people who are looking for high protein, low carbohydrate dinners.
- 4 small-medium zucchini (about 1 3/4 pounds)
- 1 lb. ground chicken
- 1/2 cup Buffalo Wing Sauce (not regular hot sauce)
- 1 cup shredded mozzarella cheese
Preheat oven to 400 degrees F. Spray a 9×13 inch baking dish with cooking spray.
Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a wooden spoon. Cook for 7-9 minutes, until the chicken is cooked through, stirring occasionally.
Remove the skillet from the heat. Stir in the buffalo wing sauce.
As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a ¼ inch thick zucchini boat. Place the zucchini in the baking dish cut-side up.
Spoon the chicken mixture into the zucchini boats. Sprinkle the zucchini evenly with the cheese.
Cover the baking dish with foil. Bake for 35 minutes.
Love & Sparkle,