Buffalo Chicken Lettuce Wraps
15min
15min
4
285
Chef's Note
For a milder version, reduce the hot sauce to 1/4 cup and increase the honey to 2 tablespoons. You can also prep the vegetables and sauce ahead of time to make this an even quicker weekday lunch. The key to great lettuce wraps is making sure your lettuce leaves are completely dry before filling them.
Tags
Ingredients
1 pound boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup hot sauce (like Frank's RedHot)
2 tablespoons butter
1 tablespoon honey
12 large leaves romaine or butter lettuce leaves
2 stalks celery
1 medium carrot
1/3 cup blue cheese crumbles
3 stalks green onions
1/4 cup ranch or blue cheese dressing
Instructions
- 1
Dice 1 pound of chicken breasts into small, bite-sized pieces.
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 3
Add the diced chicken to the skillet and season with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 7-8 minutes until chicken is cooked through and slightly browned.
- 4
While the chicken cooks, finely dice 2 celery stalks, 1 medium carrot, and slice 3 green onions.
- 5
In a small saucepan, melt 2 tablespoons of butter over low heat. Add 1/3 cup hot sauce and 1 tablespoon honey, whisking until combined. Remove from heat once melted and combined.
- 6
Pour the buffalo sauce over the cooked chicken and stir to coat evenly. Cook for an additional 2 minutes to allow flavors to meld.
- 7
Wash and dry 12 large lettuce leaves, arranging them on a serving platter.
- 8
Spoon the buffalo chicken mixture into the lettuce leaves.
- 9
Top each wrap with diced celery, carrots, sliced green onions, blue cheese crumbles, and a drizzle of ranch or blue cheese dressing.
- 10
Serve immediately while the chicken is still warm.
Nutrition Information (per serving)
285
26g
8g
16g
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