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These wraps slice a few of the calories and some of the fat content from Buffalo Chicken Wings.

(Nora Martinez DeBenedetto | For The Jersey Journal)

You've heard about pregnancy cravings. While gestating a wee babe, women are known to pine for pickles and ice cream, occasionally simultaneously. For me, the experience was akin to morphing into a frat boy. My essential four food groups were pizza, french fries, cheeseburgers, and pretty much anything that was cooked in a vat of bubbling oil.



Now, woman cannot live by fried foods alone! Spicy buffalo wings are deep fried before being tossed in a rich coating of hot sauce and melted butter. These Buffalo Chicken Lettuce Wraps rein in the calorie count a bit, without sacrificing flavor.

The butter is gone, replaced with a scant tablespoon of olive oil. Also, the ground white meat chicken provides a healthy dose of protein in a leaner cut. And finally, there's lettuce, which simply lends an overall illusion of health to the whole situation.



Be sure to use low sodium chicken broth and don't add any additional salt, as the hot sauce provides plenty of flavor. Adjust the amount of hot sauce according to your own personal preference; half a cup was perfectly spicy for me, but you might want to start with a bit less. To cut the spice a bit, top your lettuce wraps with some creamy and cool reduced-fat ranch or blue cheese dressing.



Buffalo Chicken Lettuce Wraps

1 tablespoon olive oil

1/2 cup diced celery

1/2 cup diced onion

1 pound lean ground chicken

1/3 - 1/2 cup hot sauce

1/2 cup low sodium chicken broth or water

1 small head Bibb lettuce

reduced-fat ranch dressing



1. Place a large frying pan over medium heat. Add the olive oil, followed by the celery and onion. Cook until the onion is softened, about five minutes.



2. Add the ground chicken to the pan and use the back of a spoon to break up the meat. Continue to cook until the chicken is cooked through and browned, about ten minutes.



3. Add the hot sauce and chicken broth to the pan. Stir well, and bring to a boil. Reduce heat and simmer until all the liquid has been absorbed.



4. Gently tear eight lettuce leaves from the head. Rinse and pat dry.



5. Allow the chicken to cool slightly. Then divide the chicken evenly among the eight lettuce leaves. Dress with a bit of ranch dressing, or serve it on the side for dipping.



This recipe will yield four servings.