Buffalo Chicken Lettuce Wraps

Name: Buffalo Chicken Lettuce Wraps
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: ⅓ cup hot pepper sauce; 2 tablespoons unsalted butter; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 2 cups Cooked Chicken Breast; 8 Boston lettuce leaves; blue cheese dressing

User Reviews

5.0

12 reviews

Excellent

Prep Time
30 mins
Total Time
30 mins
Servings
4 servings
Calories
144 kcal
Course
Appetizer
Cuisine
American

Buffalo Chicken Lettuce Wraps

Winston Campbell

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These buffalo chicken lettuce wraps are so flavorful! They're ready in 30 minutes, are fun to eat, and can be made ahead of time.

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Ingredients

Servings

Buffalo sauce:

⅓ cup hot pepper sauce
2 tablespoons unsalted butter melted
1 teaspoon garlic powder
1 teaspoon smoked paprika

Wraps:

2 cups Cooked Chicken Breast shredded; 10 ounces, from 2 medium chicken breasts
8 Boston lettuce leaves washed and well-dried

Topping:

blue cheese dressing homemade or store-bought

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Instructions

Mix the buffalo sauce ingredients (hot pepper sauce, melted butter, garlic powder, and smoked paprika) in a large bowl.
Add the shredded chicken in batches and mix thoroughly, until well-coated. If desired, cover and heat the chicken in the microwave until heated through, for 1-2 minutes. I usually serve these wraps cold.
Place two lettuce leaves on each plate. Pile ¼ cup of the chicken mixture on top of each leave. Drizzle with the blue cheese dressing. Serve immediately, or refrigerate for up to two hours before serving.

Notes

The nutrition info doesn’t include the blue cheese dressing, since I don’t know which you will use.
If you need to cook the chicken breasts, place them in a baking dish, lightly spray them with oil, season with a pinch of salt and pepper, and bake them in a preheated 450F oven until cooked through, for 25-30 minutes. Transfer to a plate and let them rest until cool enough to handle, then shred them. Here’s a detailed recipe for baked chicken breasts.
You can use shredded skinless chicken thighs instead of chicken breasts.
You can add veggies (such as chopped celery and shredded carrots) to the chicken mixture, or add them on top of the chicken mounds.
You can top the wraps with chopped cilantro or thinly sliced green onions.
There's no need to add salt to the sauce - the cayenne pepper sauce is very high in sodium.
Boston or Bibb lettuce are the best varieties for wraps. They have round, soft leaves, and unlike Romaine, they don't have a crunchy middle that can snap when you try to fold it. Romaine lettuce leaves are also too narrow. It's not that you can't use Romaine - you certainly can - but it won't be as convenient.
Using rotisserie chicken is a great way to make this recipe as easy as can be. Just remember to remove the skin before shredding the chicken.
You can make these wraps a few hours ahead of time and refrigerate them (but dry the lettuce thoroughly after washing it). The chicken mixture itself, without the lettuce, can be stored in the fridge, in an airtight container, for up to 4 days. Count these four days from the day the chicken was cooked.