Skinny Slow Cooker Buffalo Chicken Wraps

24  ounces		boneless skinless chicken breast
1/4  cup		onion, diced
1/8  teaspoon		clove garlic
16  ounces		fat free low sodium chicken broth
1/2  cup		hot cayenne pepper sauce (I used Frank's)
6		large lettuce leaves, Bibb or Icebergs
1/2  cup		crumbled blue cheese
6  ounces		fat free Greek yogurt
1  tablespoon		light mayonnaise
1  tablespoon		lemon juice
1  tablespoon		white wine vinegar
1		garlic powder
1  pinch		salt
1  pinch		ground black pepper

Tip: For nutritional information on all the ingredients in Skinny Slow Cooker Buffalo Chicken Wraps just click on each ingredient name. Then adjust the serving size for any Skinny Slow Cooker Buffalo Chicken Wraps ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough). Cover and cook on high 4 hours.

Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes. Makes 3 cups chicken.

To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice. Wrap up and start eating!

Dressing:
In a small bowl, mash blue cheese and yogurt together with a fork. Stir in mayonnaise, lemon juice, vinegar, and garlic powder until well blended. Season to taste with salt and pepper. Makes 1 cup.