Go Back
Close-up of buffalo chicken lettuce wraps topped with blue cheese and celery on a white plate

Buffalo Chicken Lettuce Wraps

A lighter, fresher take on classic buffalo chicken. Spicy, creamy, and crunchy all in one crisp lettuce leaf. Ready in just 15 minutes.
Print Recipe Save to My Pins
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 portions
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup cooked chicken breast shredded, rotisserie works great
  • 0.33 cup buffalo sauce Frank's RedHot recommended
  • 1 tbsp butter melted
  • 0.33 tsp garlic powder
  • 0.33 tsp smoked paprika
  • 0.5 tsp salt
  • 0.33 tsp black pepper
  • 0.5 cup crumbled blue cheese or ranch dressing
  • 0.5 cup celery diced, about 2 stalks
  • 0.33 cup red onion diced
  • 1 tbsp fresh parsley chopped
  • 1 head butter lettuce or romaine separated into leaves

Equipment

  • Medium saucepan
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula

Method
 

  1. In a medium saucepan over low heat, combine the buffalo sauce, melted butter, garlic powder, smoked paprika, salt, and black pepper. Stir continuously for about 2 minutes until the sauce is smooth and warmed through.
  2. Add the shredded chicken to the pan and stir until every piece is fully coated in the sauce. Simmer gently for 2 to 3 minutes, then remove from heat and let the mixture cool slightly before assembling.
  3. Lay the lettuce leaves flat on a clean surface or large plate. Spoon 2 to 3 tablespoons of the buffalo chicken mixture into the center of each leaf.
  4. Top each wrap with diced celery, red onion, crumbled blue cheese or a drizzle of ranch dressing, and a sprinkle of fresh parsley. Fold the sides of the lettuce around the filling and serve immediately.

Notes

Lettuce choice: Butter lettuce is preferred for its sturdy cup-like shape. Romaine or iceberg also work. Heat level: Adjust the amount of buffalo sauce to control spice. Meal prep: Store the chicken filling in the fridge for up to 3 days. Assemble fresh before serving to prevent wilting. Variations: Try adding avocado slices, shredded carrots, or swapping blue cheese for feta.