Tag - butter lettuce

Easy Buffalo Chicken Lettuce Wraps

Jason and I went to an event at a Senegalese restaurant in Oakland this afternoon. We were invited by a friend who is from New Jersey too. I met her through someone back home who introduced us because we moved to the Bay Area around the same time. It’s lovely talking with people who are experiencing similar trials and tribulations of moving across the country. It can sometimes be challenging to get familiar with a new area, build a network, make new friends, etc. There were quite a few people at this event who are NY/NJ transplants so it was lovely reminiscing about the things we miss about the East Coast and relish in the things that are much better out West.

Since I knew that we were going to be there for a few hours today, I wanted to make something in the Crock Pot for dinner so it could cook while we were out of the house. We have a lot of butter lettuce ready in the garden so it seemed like a nice time to try out a chicken wrap recipe. These have the right amount of heat that’s nicely balanced with the blue cheese. The snap of the celery gives enough texture so that there’s some crunch to it too. I created my own seasonings mixture in this recipe, you can always replace the spices with a pre-packaged Ranch dressing mix instead. Either way, this is a simple recipe with lots of leftovers.

Easy Buffalo Chicken Lettuce Wraps
2 Tablespoons dried parsley
1 1/2 teaspoons dill, chopped
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried onion flakes
1 teaspoon ground black pepper
1 teaspoon dried chives
1 teaspoon salt
6 chicken breasts
1 12-ounce bottle Frank’s buffalo sauce
1/2 cup chicken stock
Carrots, shredded
Celery, sliced thin
Butter lettuce leaves
Blue cheese dressing

1. In a small bowl, combine the first eight ingredients.


2. Place the chicken on the bottom of the slow cooker. Sprinkle spice mixture on top of the chicken. Pour in the buffalo sauce and stock. Mix the chicken together. Cover and cook on LOW for 5-6 hours.


4. Remove the chicken from the Crock Pot and place in a large dish. Shred the chicken using two forks. Add some of the sauce to the chicken until you’ve reached the exact about of spice you’re looking for.


4. Serve with shredded carrots, celery, and blue cheese.


First Harvest in California

Our garden is coming along very nicely! Our beets are looking good, just waiting for the greens to get a little bigger before we pluck those out.


The herbs are doing great too — basil and dill look delicious!


The only trouble we’ve had so far is a mushroom eating away at our swiss chard, so we’re going to try spinach in that spot this time around. We just had our first harvest this weekend;  butter lettuce, kale, and arugula. We decided to slowly take leaves off each so that they can continue to grow. The other way to do it is to wait for full heads to form and chop the entire thing off. I’d rather have greens for a few more months to come! Here’s some before/after pics from the yield.

Butter Lettuce