Buffalo Chicken Lettuce Wraps
Quick, spicy, and crunchy buffalo chicken lettuce wraps that are low-carb and perfect for a light meal or entertaining.
Ingredients
Chicken Preparation
- 2 cups cooked shredded chicken (rotisserie chicken is great)
- 1/3 cup buffalo sauce (adjust to taste)
Wrap Components
- 8-12 pieces butter lettuce leaves, rinsed and patted dry
- 1/3 cup ranch dressing or blue cheese dressing Optional: Greek yogurt to lighten
- 1 stalk celery, finely diced (about 1/3 cup)
- 1/2 cup shredded cheddar or Monterey Jack cheese Optional: omit for dairy-free
- 2 tablespoons plain Greek yogurt Optional: swap for part of the dressing to lighten
- to taste extra hot sauce Optional: to amp heat
- to taste salt and pepper
Instructions
Preparation of Chicken
- Place the shredded chicken in a mixing bowl. Pour buffalo sauce over it and toss until every piece is well coated. Taste and add a pinch of salt or a dash more sauce if you like it hotter.
Prepare Lettuce
- Wash the butter lettuce leaves, gently spin or pat them dry, and lay them out on a clean tray. Removing excess water prevents sogginess.
Assembly
- Spoon about 2-3 tablespoons of the buffalo chicken into the center of each leaf.
- Drizzle ranch or blue cheese dressing over each portion. If using Greek yogurt, either mix a spoonful into the dressing or dollop it on top for a tangy, thicker finish.
- Sprinkle diced celery and shredded cheese over the dressed chicken. Add a few drops of hot sauce if you want extra kick.
- Serve immediately as handheld wraps. To keep things tidy, tuck the leaf edges under slightly so fillings don’t fall out.
Notes
For optimal taste, serve wraps on a platter with extra dressing for dipping and celery sticks for crunch. Avoid assembling wraps too far in advance to prevent sogginess.