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Buffalo Chicken Lettuce Wraps

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Spicy buffalo chicken filling in crisp lettuce leaves for a low-carb, portable meal.

Ingredients

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  • 2 large chicken breasts, cooked and shredded (about 2 cups shredded)
  • 2 tablespoons butter
  • 1/2 tablespoon olive oil
  • 1/2 cup Frank’s RedHot Wing Sauce
  • 1/2 teaspoon celery seed
  • Fresh black pepper to taste
  • 1/2 cup thinly sliced celery
  • Blue cheese crumbles, to taste
  • Ranch dressing, to drizzle
  • 2 heads of lettuce (romaine or iceberg), rinsed and patted dry

Instructions

  1. Place the chicken breasts in a large skillet over medium-high heat with 1/2 cup water.
  2. Shred it with two forks in the pan until cooked through and the water has evaporated.
  3. Ensure the internal temperature reaches 165 degrees Fahrenheit.
  4. Reduce the heat to medium-low, add butter and olive oil, and stir until melted.
  5. Pour in the hot sauce, sprinkle celery seed, and season with fresh pepper.
  6. Stir until everything is evenly coated.
  7. Remove from heat and fold in the thinly sliced celery.
  8. Spoon a warm portion into a lettuce leaf, top with blue cheese crumbles and drizzle ranch. Serve immediately.

Notes

Rotisserie chicken can save time. Use Greek yogurt-based ranch for a lighter option. Substitute blue cheese for shredded cheddar if preferred.

Nutrition

Find it online: https://www.simplefamilydishes.com/buffalo-chicken-lettuce-wraps/