Perfect for the Big Game!
1 portion boneless skinless chicken breasts
1 celery stalk
¼ medium onion, diced
1 clove garlic
1 package MWLC Chicken Bouillon
¼ tsp. Cayenne Pepper sauce
1 tsp. Tabasco sauce
6 oz. water
1 large lettuce leave, Iceberg
¼ cup carrots, shredded
1 large celery stalk, cut into 2 inch matchsticks
Combine chicken, onions, celery stalk, garlic, MWLC Chicken Bouillon broth and water (enough to cover your chicken, use more water if needed) in the Instant Pot. Cover and cook high pressure 15 minutes. Natural release.
Remove the chicken from pot, reserve ½ cup Chicken Bouillon broth and discard the rest. Shred the chicken with two forks, return to the pot with the ½ cup Chicken Bouillon broth and the Tabasco sauce and saute 2 to 3 minutes.
To prepare lettuce cup, place buffalo chicken in lettuce leaf, top with ¼ cup shredded carrots, celery and Wrap it up.