Step 1

Set the Sous Vide Precision Cooker to 150ºF.

Step 2

Trim and season chicken with salt and pepper to taste. Place in a large Ziploc bag.

Step 3

Whisk together 1/2 cup buffalo sauce (I use Frank's), honey, chili lime cholula, green scotch bonnet pepper sauce and garlic. Pour the sauce over the chicken.

Step 4

Use the water immersion technique to seal the bag and place in the water bath. Set your timer for 1 hour.

Step 5

Remove the chicken from Ziploc bag and reserve the liquid. Shred the chicken into bite-sized pieces using two forks.

Step 6

In a large sauce pan, melt 1 tbsp of butter. Add the liquid from the reserved cooking liquid, 1/2 cup of buffalo sauce and the juice of 1/2 lime. Bring to a boil then simmer.

Step 7

Add the chicken to the simmering sauce and stir to coat evenly. Adjust flavor as needed.

Step 8

For the lettuce wraps, place 1/2 cup of shredded buffalo chicken into each leaf. Top with carrots, celery, gorgonzola and your dressing of choice.