Ingredients (Serves 2):
2 – Large Boneless Skinless Chicken Breasts
8 – Grape Tomatoes
1 Head – Butter Lettuce
1 – Avocado
2 Stalks – Celery
1 Cup – Apple Cider Vinegar
2 Tbsp Paprika (Smoked if you have it)
1 Tbsp Cayenne Pepper
Shredded Buffalo Chicken:
Place Frozen Boneless Skinless Chicken Breast into Instapot. Add 1 Cup Apple Cider Vinegar, 2 Tbsp Paprika, 1 Tbsp Cayenne Pepper. Close lid on Instapot making sure valve is also closed. Cook on Manual for 45 minutes then let naturally release.
Prep:
Remove whole leaves from your butter lettuce head (one per wrap) Wash and set aside to dry. Cut your grape tomatoes in half and set them aside. Wash and cut your Celery stalks into 4 inch pieces for plating later. Cut one Avocado in half, Remove the pit and then cut the meat inside so you can easily spoon out.
Plating:
Place your Lettuce flat on the plate, spoon the desired amount of chicken tomatoes and Avocado. Make 2-3 of these per plate and add Celery Sticks on the side of the plate.