Buffalo Chicken

Utensils: MP5

Makes 16 servings

1 large onion, strung, use Cone #2
4 pounds chicken breast, trimmed
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1⁄2 cup chicken stock
3⁄4 cup cayenne pepper sauce

Directions

1. Process onions directly into MP5 and spread evenly to coat bottom.
2. Season trimmed chicken breasts with salt, garlic powder and cumin. Toss to evenly coat.
3. Place seasoned chicken pieces on top of shredded onions.
4. Pour chicken stock and hot sauce over chicken.
5. Place cove on MP5 and set temperature to 350°F. When Vapo-Valve™ begins to click steadily, reduce heat to 225°F and set timer to 50 - 60 minutes, until chicken is cooked through and breaks apart easily.
6. Remove cover from MP5 and let chicken cool slightly. Shred chicken pieces with the number 3 or 4 cone; cool first
7. Serve with warm tortillas, blue cheese, lime wedges and extra hot sauce.

http://recipes.saladmaster.com/recipe/shredded-buffalo-chicken-wraps