Crock Pot Bang Bang Chicken Lettuce Wraps

The Skinny:
Servings: 6 • Size: 1/2 C. Chicken + Veggies • Calories: 205.8 • Fat: 4 g • Carb: 11.9 g • Fiber: 1.6 g • Protein: 28.5 g • Sugar: 7.9 g • Sodium: 247.3 mg

Ingredients:
Chicken:
24 Oz. Boneless Skinless Chicken Breast
2 C. No Sodium Chicken Broth (I used Instant Chicken + Water)
1/2 Large White Onion, Diced
1 Red Bell Pepper, Sliced Thinly
4 Garlic Cloves, Chopped
Salt & Pepper to Taste

Bang Bang Sauce:
1/4 C. Light Mayo
1/4 C. Fat Free Plain Greek Yogurt
1 Tbsp. Sriracha
3 Tbsp. Thai Sweet Chili Sauce (For Chicken)

Wraps:
1 C. Carrots, Shredded (I used matchstick.)
1 C. Cabbage, Shredded (I used dry slaw.)
6 Large Lettuce Leaves

Directions:
Toss the ingredients for the chicken into your crock pot and secure the lid. Cook on low for 6-8 hours or high for 4-6 hours.

While the chicken is cooking, mix up the ingredients for the bang bang sauce.
Just dump and stir. Nothing fancy here!
(If prepared well ahead of time, seal in an airtight container and set in the fridge until ready for use. )

Once done, remove the bell peppers and set aside.

Next, remove the chicken, onions, and garlic from the crock pot and allow to cool for a minute before shredding.
Combine the carrots and the slaw together.
Place half a cup of chicken into each lettuce leaf and top with some of the red bell pepper.
Place about 1/4 c. of the carrot and slaw bled atop each lettuce wrap., followed by 2 tbsp. of the bang bang sauce.