These Buffalo Chicken Lettuce Wraps were light, refreshing, and delicious!
I never understood the appeal of wrapping food in lettuce.
Well, that is until I turned 40 and carbs became my enemy.
I mean, I still enjoy my carbs in moderation of course.
Cutting them completely would probably leave me pretty grumpy.
But, honestly I was pleasantly surprised with how much I have been enjoying lettuce wraps lately.
How to make Buffalo Chicken Lettuce Wraps
You could make this even simpler and use a store bought rotisserie chicken.
This is 1 1/2 pounds chicken breasts that I coated in olive oil, kosher salt, pepper, and crushed red pepper flakes. Bake for 30 minutes at 400 degrees.
Once it’s cooled drain any liquid from the pan and shred it up.
I shred with my hands but you could also use two forks.
Toss the chicken with 3/4 cup of your favorite buffalo wing sauce.
My go-to is usually Frank’s Buffalo Wing Sauce.
Let the chicken come to room temperature, or even chill it and serve the chicken cold.
When ready to serve pull some lettuce pieces from a head of Boston or Butter lettuce.
Place the chicken in the center and top with blue cheese and green onions.
Serve Buffalo Chicken Lettuce Wraps with Ranch dressing on the side to dip or drizzle over top
As you can see, I had my adorable helper getting the Ranch dressing looking good for our photo shoot.
I sure am lucky to spend time making memories in the kitchen with this sweet guy 🙂
Just wrap these up like a taco and dig in!
I sure am glad I got on this lettuce wrap kick, and yes, you can expect many more lettuce wrap recipes to come 🙂
If you like Buffalo Chicken Lettuce Wraps you might also like…
Check out The Savory Spice Shop for seasoning blends, sauces, and great gift sets!
Buffalo Chicken Lettuce Wraps
Shredded chicken tossed in buffalo sauce served in a crisp, refreshing lettuce wrap
- 1 1/2 pounds chicken breasts
- olive oil, kosher salt, pepper, crushed red pepper flakes
- 3/4 cup buffalo wing sauce
- 1 head lettuce (Boston, Bibb, or Butter lettuce)
- 1/2 cup blue cheese crumbles
- Optional: green onions
- 1/2 cup Ranch dressing
Place the chicken in a baking dish. Drizzle with olive oil, kosher salt, pepper, and crushed red pepper flakes on both sides. Bake in a 400 degree oven for 30 minutes.
Once the chicken has cooled, drain any liquid/ chicken drippings from in the pan, shred it in the baking dish with your hands. Mix in the buffalo wing sauce until evenly coated.
Cut the stem from the head of lettuce and pull the leaves apart.
When the shredded buffalo chicken in close to room temperature (or cold), place a few spoonfuls in each lettuce wrap. Top with blue cheese crumbles and green onions if desired.
Serve with Ranch dressing on the side for dipping or drizzle some Ranch over top.