Easy Buffalo Chicken Lettuce Wraps

• 1-1/2 pounds lean ground chicken
• 1 celery rib, diced
• 1/4 teaspoon pepper
• 1/3 cup ketchup
• 1/4 cup Louisiana-style hot sauce
• 3 tablespoons brown sugar
• 1 tablespoon cider vinegar
• 2 teaspoons yellow mustard
• 12 Bibb or Boston lettuce leaves
• Crumbled blue cheese, optional

1. In a large skillet, cook and crumble chicken over medium-high heat 3 minutes. Stir in celery and pepper; cook and stir until chicken is no longer pink and celery is crisp-tender, 2-3 minutes.
2. Stir in ketchup, hot sauce, brown sugar, vinegar and mustard; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes, stirring occasionally. Serve in lettuce leaves. If desired, top with cheese.
3. Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

lean ground chicken, celery, pepper, ketchup, hot sauce, brown sugar, cider vinegar, yellow mustard, boston lettuce leaves, blue cheese

Taken from www.tasteofhome.com/recipes/easy-buffalo-chicken-lettuce-wraps/ (may not work)