Avocado Buffalo Chicken Wraps

This is a fabulously versatile recipe to substitute for fried wings. Makes great wraps for Sunday afternoon football, the leftovers, if there are any, are a great addition to salad the next day, any my picky kids who like their chicken "not touching" anything can have this in a bowl by itself, or use it as a topping on a sweet potato.

Enjoy!

FILLING INGREDIENTS:
12 oz. boneless skinless chicken breast
1 celery stalk, roughly chopped
1/2 onion, chopped
1 clove garlic, whole
16 oz. fat free low sodium chicken broth
1/3 c. hot sauce

WRAPS:
I use La Tortilla Factory 50 calorie wraps, baby spinach or lettuce, diced tomato, cheddar or blue cheese, avocado


INSTRUCTIONS:

1. In the crockpot, combine chicken, onion, celery, garlic and broth (enough to almost cover the chicken - use water if the 16 oz. of broth isn't enough.) Cover and cook on high for 4 hours or low for 6 hours.

2. Remove the chicken from the crockpot and put aside 1/2 cup of the broth. Dump the rest. Shred the chicken with 2 forks.

3. Return chicken to the slow cooker and add the 1/2 cup of broth plus the hot sauce.

4. Cook on high for another 30 minutes.

5. Assemble wraps by placing tortilla on plate, topping with spinach/lettuce, diced tomato, 1/4 of sliced avocado, chicken, and 1/8 cup of cheese. Roll and enjoy!

Preparation options:

• Buffalo chicken wraps (lettuce, tomato, buffalo chicken and if you're feeling feisty, blue cheese crumbles.)
• Buffalo chicken sweet potatoes (bake potatoes in oven or microwave), cool, cut in 1/2 horizontally. Top each half with chicken, and sprinkle with 1 tsp blue cheese each. Place potatoes on foil lined baking sheet, season with salt & pepper and bake iTop with 1 tsp blue cheese, shredded carrots and celery.
• Buffalo chicken salad

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