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Buffalo Lettuce Wraps

October 28, 2010

This makes a great dinner or a wonderful party snack. If you use endive leaves for “cups,” your guests will be able to pick up the little spoons and enjoy easily! I modified this from a Rachael Ray idea to cut back on the added sugar. I also used twice the celery as she did and cut out the shredded carrots.

You will need:

  • 2 T olive oil
  • 2 lb ground chicken (or you could use turkey)
  • 5 stalks celery, chopped
  • 1 medium onion, minced
  • 2 cloves garlic, minced or grated
  • 2 T red wine vinegar
  • 1 T Worcestershire sauce
  • 1/4 c + 1 T hot sauce
  • 1 c tomato sauce
  • 1 c chicken stock
  • Salt and pepper (to taste)
  • 1 c blue cheese crumbles
  • 2 dill pickles, chopped
  • 2 heads Bibb lettuce or 4-5 heads of endive

Then you...

  1. Heat the olive oil over medium-high heat in a large, non-stick skillet. Add the chicken and break up slightly; allow to cook 5 minutes.
  2. Mix in the celery, onion and garlic. Continue cooking another 8 minutes, stirring occasionally as the mixture begins to brown.
  3. In a medium mixing bowl, combine the vinegar, Worcestershire, hot sauce, tomato sauce and stock.
  4. Stir the sauces into the chicken mixture. Simmer for a few minutes until the sauce is reduced to the desired consistency.
  5. Serve with the blue cheese and chopped pickle.
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