Buffalo Chicken Lettuce Wraps

Now don't fall over. I'm actually posting a recipe that isn't from Mel's. Gasp! I do in fact watch other blogs, it's just their food doesn't strike my fancy like they do over at Mel's Kitchen Cafe. 

Anyway this was easy, fast, different, and delicious. A very fun idea.

For the buffalo sauce I just used Tom's (like we use for the Copycat Wingers Sauce). And I didn't use mushrooms because I used them all in the pasta. And I still think mushrooms are weird. Oh and I used ranch instead of Blue Cheese for dipping sauce because it's what I had. 

So yeah, you just pile the chicken, some carrot sticks, celery sticks, blue cheese crumbles, and sauce (if you want it) into a piece of lettuce, wrap it up, and eat it! So fast.

http://addapinch.com/cooking/2013/02/05/buffalo-chicken-lettuce-wraps-recipe/#.Um7yF5TFRmk

Ingredients

• olive oil
• 2 skinless, boneless chicken breasts, chopped into 1-inch pieces
• ½ medium onion, diced
• 2 cloves garlic, diced
• ½ cup mushrooms, diced
• ¼ cup buffalo sauce
• 12 lettuce leaves, such as iceberg or bibb
• 1 celery stalk, thinly sliced into 2-inch lengths
• 1 carrot, thinly sliced into 2-inch lengths
• blue cheese crumbles (optional)
• blue cheese dipping sauce

Instructions

1. Drizzle olive oil into a 12-inch skillet over medium-low heat. Add chicken and cook, stirring occasionally, until cooked through, about 7-10 minutes.
2. Add onion, garlic, mushrooms and buffalo sauce. Stir to combine and allow to simmer for about 3 minutes.
3. While buffalo chicken mixture is simmering, assemble platter for making lettuce wraps of lettuce leaves, celery, carrots, blue cheese crumbles, and blue cheese dipping sauce.
4. Serve warm.