Buffalo Chicken Lettuce Wraps

Flavorful spicy chicken wrapped in crisp lettuce, topped with cooling ranch and blue cheese for a light and satisfying meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

2 large chicken breasts, cooked and shredded (about 2 cups shredded)
2 tablespoons butter
1/2 tablespoon olive oil
1/2 cup Frank’s RedHot Wing Sauce (or your favorite hot sauce)
1/2 teaspoon celery seed
to taste Fresh black pepper
1/2 cup thinly sliced celery (for crunch)
to taste Blue cheese crumbles
Ranch dressing (to drizzle)
2 heads lettuce (romaine or iceberg), rinsed and patted dry

Method

Cooking the Chicken

Put the chicken breasts in a large skillet and add 1/2 cup water. Turn heat to medium-high.
As the chicken cooks, shred it with two forks in the pan. Continue until chicken is cooked through and the water has evaporated.
Use an instant-read thermometer to confirm the internal temperature reaches 165°F.

Preparing the Sauce

Lower the heat to medium-low. Add the butter and olive oil and stir until melted and combined.
Pour in the hot sauce. Sprinkle in the celery seed and add black pepper to taste. Stir until the shredded chicken is evenly coated.
Remove the skillet from the heat and fold in the thinly sliced celery for crunch.

Serving

Spoon warm chicken into individual lettuce leaves. Top each with blue cheese crumbles and a drizzle of ranch dressing.
Serve immediately while warm.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 7gProtein: 28gFat: 22gSaturated Fat: 10gSodium: 700mgFiber: 1gSugar: 1g

Notes

Use pre-cooked rotisserie chicken to save time; swap blue cheese for feta or cotija for a milder taste. Romaine gives sturdier cups; iceberg is crisper.

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