Ingredients
- 3 lbs chicken breast
- 1 cup buffalo sauce
- 1 Tbsp honey
- 1 Tbsp Chili Lime Cholula
- 1 tsp Green Scotch Bonnet Pepper Sauce (optional)
- 3 cloves cloves garlic minced
- 1 Tbsp butter
- juice of 1/2 lime
- salt and pepper to taste
- romaine lettuce, chopped
- blue cheese crumbles or blue cheese dressing
Instructions
Set the Sous Vide Precision Cooker to 150F.
Trim and season chicken with salt and pepper to taste. Place in a large Ziploc bag.
Whisk together 1/2 cup buffalo sauce (I use Frank's), honey, chili lime cholula, green scotch bonnet pepper sauce and garlic. Pour the sauce over the chicken.
Use the water immersion technique to seal the bag and place in the water bath. Set your timer for 1 hour.
Remove the chicken from Ziploc bag and reserve the liquid. Shred the chicken into bite-sized pieces using two forks.
In a large sauce pan, melt 1 tbsp of butter. Add the liquid from the reserved cooking liquid, 1/2 cup of buffalo sauce and the juice of 1/2 lime. Bring to a boil then simmer.
Add the chicken to the simmering sauce and stir to coat evenly. Adjust flavor as needed.
For the wraps, place 1/2 cup of shredded buffalo chicken into each leaf (wrap). Top with shredded carrots, celery, and bleu cheese dressing.
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