Description
Bright and bold Buffalo Chicken Lettuce Wraps combining warm, buttery chicken with crispy lettuce, creamy blue cheese, and fresh celery.
Ingredients
Scale
- 2 large chicken breasts (cooked and shredded)
- 2 tablespoons butter
- ½ tablespoons olive oil
- ½ cup Franks Red Hot Wing Sauce
- ½ teaspoon celery seed
- Fresh pepper to taste
- ½ cup thinly sliced celery
- Blue cheese crumbles
- Ranch dressing
- 2 heads of lettuce (romaine or iceberg, rinsed and patted dry)
Instructions
- Place the chicken breasts in a large skillet and add enough water to cover them by about a half inch, then set over medium high heat.
- Bring the water to a gentle simmer and cook the chicken until it is no longer pink inside.
- Using two forks, shred the chicken right in the skillet while it finishes cooking.
- Once the chicken is cooked and shredded, lower the heat slightly and add the butter and olive oil, stirring until the butter melts.
- Pour in the Franks Red Hot Wing Sauce and sprinkle in the celery seed, stirring continuously to fully coat each strand of shredded chicken.
- Remove the skillet from the heat and fold in the thinly sliced celery.
- To assemble, spoon the buffalo chicken into individual lettuce leaves, scatter blue cheese crumbles over the top, and drizzle with ranch dressing.
- Serve immediately to keep the lettuce crisp and enjoy your wraps!
Notes
Feel free to adjust the buffalo sauce to taste for a milder or spicier result. Keep your lettuce chilled for crispness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Poaching & Shredding
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
Keywords: buffalo chicken, lettuce wraps, low carb, easy recipe, party food