Description
These Buffalo Chicken Lettuce Wraps offer a flavorful and healthier twist on classic buffalo wings, combining tender shredded chicken tossed in spicy buffalo sauce with crisp lettuce leaves. Perfect for dinner, appetizers, or game day snacks, these wraps balance the heat of the sauce with crunchy celery, creamy blue cheese, and cooling ranch dressing for a satisfying and light meal.
Ingredients
Chicken Mixture
- 2 large chicken breasts, cooked and shredded
- 2 tablespoons butter
- ½ tablespoon olive oil
- ½ cup Franks Red Hot Wing Sauce
- ½ teaspoon celery seed
- Freshly ground black pepper, to taste
- ½ cup thinly sliced celery
To Serve
- Blue cheese crumbles, as desired
- Ranch dressing, for drizzling
- 2 heads lettuce (romaine or iceberg), rinsed and patted dry
Instructions
- Cook and Shred Chicken: Place the chicken breasts in a large pan over medium-high heat with ½ cup of water. As the chicken cooks, shred it using two forks. Continue cooking until all water evaporates and the chicken is cooked through and shredded.
- Prepare Buffalo Sauce: Lower the heat to medium-low. Add the butter and olive oil to the pan, stirring until melted and combined. Stir in the Franks Red Hot Wing Sauce, celery seed, and freshly ground black pepper to taste. Remove the pan from heat and fold in the thinly sliced celery.
- Assemble Lettuce Wraps: Spoon a generous portion of the buffalo chicken mixture into each lettuce leaf. Top with blue cheese crumbles and drizzle with ranch dressing. Serve immediately while the chicken mixture is still warm for the best flavor and texture.
Notes
- Use lettuce varieties with good crunch like romaine or iceberg to balance the spiciness of the buffalo chicken.
- You can adjust the amount of hot sauce to control the heat level.
- Blue cheese can be substituted with ranch or your favorite cheese if preferred.
- This recipe works well as a light dinner or a flavorful party appetizer.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American