Go Back

Buffalo Chicken Lettuce Wraps - Spicy, Fresh, and Weeknight Easy

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 3 cups cooked, shredded chicken (rotisserie works great) or 1.5 lbs boneless, skinless chicken breasts
  • Buffalo sauce: 1/2 to 3/4 cup (Frank’s RedHot-style)
  • Butter: 2 tablespoons (to mellow the heat and add richness)
  • Lettuce: 1–2 heads butter lettuce or romaine hearts (for sturdy cups)
  • Celery: 2 stalks, finely diced
  • Carrot: 1 medium, finely shredded or matchstick-cut
  • Red onion: 1/4 small, thinly sliced (optional)
  • Garlic: 1 clove, minced (optional)
  • Ranch or blue cheese dressing: For drizzling
  • Blue cheese crumbles or feta: Optional, for topping
  • Green onions or chives: Sliced, for garnish
  • Lemon or lime: 1, for a bright squeeze at the end
  • Olive oil: 1 tablespoon (if cooking raw chicken)
  • Salt and pepper: To taste

Method
 

  1. Prep the lettuce: Separate the leaves, rinse, and pat them completely dry. Keep the larger, cup-shaped leaves. Chill them in the fridge for extra crunch.
  2. If starting with raw chicken: Season chicken breasts with salt and pepper. Warm a skillet over medium heat with olive oil. Sear 5–6 minutes per side, until cooked through (165°F internal). Rest 5 minutes, then shred with two forks.
  3. Make the Buffalo sauce: In a small saucepan over low heat, melt the butter. Stir in the Buffalo sauce and garlic, if using. Taste and adjust—add more sauce for heat or a little extra butter for a milder, silky finish.
  4. Toss the chicken: Add the shredded chicken to the warm Buffalo sauce and stir until fully coated. Keep over low heat for 2–3 minutes to let the flavors soak in.
  5. Prep the crunch: Dice celery, shred carrot, and slice red onion and green onions.
  6. Build the wraps: Lay out lettuce cups. Spoon in Buffalo chicken. Top with celery, carrot, and red onion. Drizzle with ranch or blue cheese dressing. Sprinkle with blue cheese crumbles and green onions. Finish with a light squeeze of lemon or lime.
  7. Serve right away: Lettuce wraps are best assembled and eaten fresh so they stay crisp.