Buffalo Chicken Wraps: Something Else to do with Leftover Whole Chicken

I promised you an update on the attempt at Buffalo Chicken Wraps in this post all about how to use a whole chicken, and here it is!

1. Take any leftover chicken and get it off the bone. Place in a medium sauce pot with your choice of sauce.
   (Mind you, this is day 3-still using meat from a whole chicken that cost less than $5, and I never repeated a flavor profile). I did leave one wing on the bone. Since I was using Buffalo-style sauce, it seemed fitting to have a hot wing for the husband.
2. Set the stove to low heat (1 or 2 max).
3. Simmer in sauce for 1/2 an hour.
4. After 30 minutes, remove from pot with a slotted spoon and place in a mixing bowl.
   You may even choose to rinse the chicken off if you like a drier texture.
   
5. Using a hand mixer-set to low, shred the chicken.

   For a drier texture, chop chicken instead of shredding.

6. Then wrap up the chicken with your choice of toppings.
   We used ranch and thin-sliced celery. Next time, I would definitely use Romaine lettuce. The celery was a great texture, but wasn’t enough to balance the sauce.
   
7. Finished Product!
   
   

Yummy stuff.

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