Buffalo Chicken Lettuce Wraps

With the Olympics over, the blog should get back on track. Sorry for the lack of regular posting, but I seriously could not pull myself away from watching the games. At work Friday, we were watching goofs and f'ups...they were hilarious. Of course I feel awful for the athletes. They practice for years for minutes of completion, sometimes only seconds, so when you see them bust ass or trip over their feet, you feel for them. However, that doesn't mean that I didn't laugh and laugh, and watch it again and again...in slow motion at times. This clip isn't from this years Olympics, but someone at work found it while we were watching other bloopers. Warning, make sure you aren't eating and/or drinking, unless you are trying to get food or drink everywhere. Again, I do feel for these athletes; I know this has to be the worst feeling in the world, but I'm sure in years to come, they will look back and laugh a bit...maybe.

Well, on to the recipe, which was not a flop at all. Seeing how my craving for anything buffalo has been pretty strong lately, I decided to whip up a healthier version of buffalo chicken. I make a similar recipe as this, but inspired by Asian lettuce wraps similar to those you find at P.F. Changs. I have to say, they came out great and the filling would also make a great appetizer served in the little canal of celery or baked in dough cups. Great for people that are trying to eat lo-carb or just something spicy, but not as filling as traditional wings. I also make my own blue cheese dressing because I find the ones at the store to be lacking something, don't quite know what, but I just don't like them. I served these with tater tots, classy, but that's what I had on hand.

Buffalo Chicken Lettuce Wraps

• 1 pound ground chicken breast
• 1 packet Hidden Valley Spicy Ranch seasoning
• 1/3 cup Franks hot sauce
• 2 stalks celery, diced
• 1 small onion, diced
• 1 package Boston bib lettuce
• Carrots, green onion, and blue cheese to serve

1. In a large skillet, cook chicken until half done.
2. Add celery and onion and cook until chicken no longer pink.
3. Add spicy ranch seasoning and hot sauce.
4. Cook until thinkened a bit, about 5 minutes.
5. Place small amount in lettuce left and top as desired.

Blue Cheese Dressing

• 2 tbs blue cheese crumbles
• 3 tbs light sour cream
• 3 tbs low-fat mayonnaise
• 1 tsp Worcestershire sauce
• Salt and pepper
• Milk, to thin if necessary

1. Place all ingredents in blender and blend until smooth.
2. Season with salt and pepper to taste.
3. Add a bit of milk to thin out if needed.

Tips and Tricks

• Use ground turkey if you can't find ground chicken, or if that is what you have on hand.
• Use whatever toppings you like. Ranch dressing, carrots, celery, onions, green onions, additional hot sauce, etc.