With summer training in full swing, we are always looking for FAST recipes. So when Moore’s Marinades & Sauces sent me a bottle of Original Buffalo Wing Sauce, it sat on the counter for awhile. I mean, I love wings, but finding the time to grill them was next to impossible. Then it dawned on me that I could make chicken wraps instead! And, using the Instant Pot, I could even use frozen chicken thighs. A quick Google search later, I franken-reciped the following:
Buffalo Chicken Wraps
- 2 cups buffalo sauce
- 2 pounds chicken thighs
- 2 cups celery sliced
- 2 cups lettuce
- 6 wraps I like low carb versions. You could also just use lettuce wraps.
- 1 cup blue cheese dressing
Place two cups of sauce and chicken in the Instant Pot. Cook on high pressure 25 minutes (add 5 minutes if using bone-in).
Top wrap with chicken, celery, lettuce, and blue cheese dressing.
The Verdict: Delicious! The flavor was great, and I was able to pack in the lettuce to get my greens. It made plenty for leftovers for me and my husband, which is great because that means less cooking the next day.
A note about Moore’s Marinades & Sauces: You might know that I work for an international community development and disaster response organization. So I was super excited to learn that Moore’s Marinades and Sauces (Moore’s) partners with Operation BBQ Relief which provides vital relief to communities affected by disasters across the country. In support of the positive work of Operation BBQ Relief, Moore’s has pledged to donate $0.10 for every bottle of marinade or sauce purchased, doubling its 2016 pledge to $20,000 this summer. A list of retailers that carry Moore’s products is available on the Moore’s website.
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