Red Meat Allergy Friendly Buffalo Chicken Lettuce Wraps
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- 2 cups chicken bone broth
- ½ tsp salt
For the buffalo sauce
- ¼ cup apple cider vinegar
- 3 tbsp coconut aminos
- 2 tbsp coconut oil
- 1 tsp fresh ginger, finely grated
- ½ tsp turmeric
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
For serving
- 1 head butter lettuce, leaves separated
- 1 cup shredded carrot
- 3 scallions, thinly sliced (green tops only)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Place the chicken thighs in a medium saucepan and pour in the bone broth. Add 1/2 tsp salt. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 18–20 minutes, until the thighs are cooked through and register 165°F (74°C) on an instant-read thermometer.
- 2
Transfer the chicken to a cutting board and let it rest for 5 minutes. Use two forks to shred the meat into bite-sized pieces. Discard the poaching broth.
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