Buffalo Chicken Bites (Healthier Version)
Put out the buffalo chicken beacon and I’ll be the first one there! And I feel like Super Bowl is one of the best days for all things buffalo chicken. I wanted to come up with a recipe for buffalo chicken dip that was healthier and I got the idea to make them into bites, and believe me. These turned out amazing! I hope you enjoy them as much as we did!
Ingredients:
4 whole wheat tortillas, cut 2-3″ round circles out with cookie cutter or mason jar lid
(I find it helps to warm the tortillas in the microwave for 20 seconds)
2 large chicken breasts, thawed
1/3 cup buffalo wing sauce
1/2 c plain low fat Greek yogurt
1/2 c low sodium organic chicken broth
3 tbsp chopped yellow onion
1 tbsp chopped parsley
1/2 cup shredded cheddar/colby cheese
1/4 tsp sea salt
1/2 tsp garlic salt
2-4 tbsp greek yogurt Ranch dressing
Directions:
In a small crockpot, place thawed chicken breasts, broth, onion, seasonings, and buffalo sauce. Cook on low/medium for 4 hours. Turn to “warm”, remove chicken, shred, and return to crockpot. Add greek yogurt & Ranch dressing. Preheat oven to 400*. Warm tortillas and cut circles with cookie cutter. Spray mini muffin tin with EVOO spray and press tortillas into muffin cups. Stir cheese into mixture (reserving 2-3 tbsp to top muffin cups with). Spoon chicken mixture into tortilla cups. Top with a sprinkle of cheese. Bake for 10-15 minutes until edges of cups start to brown and cheese melts. Remove and let sit in pan for 5 minutes. Remove from pan carefully with a spoon as to not break up baked tortilla cups. Serve and enjoy! We like to top ours with a little drop of Ranch and a little bit of buffalo sauce for an extra kick! 
