You catch the smell through the steam vent and suddenly you are starving. It kinda sneaks up on ya with that spicy heat mingled with the warmth of buttery chicken. You remember that feeling when comfort food meets fast cooking and you just wanna dig right in.
The kitchen fills with this fragrance that pulls you closer to the pressure cooker. It’s like this little box of wonders, holding all the broth depth and heat sealed tight behind the sealing ring. You watch the float valve pop up and know the pressure build is working its magic.
By the time you're past the natural release, you’re remembering why this recipe's your go-to. Juicy shredded chicken, coated in tangy Franks Red Hot wing sauce, with a crisp celery crunch that plays the perfect sidekick. It’s comfort and kick all wrapped up in crispy lettuce leaves.
What Makes Pressure Cooking Win Every Round
- Keeps flavors locked in with that tight sealing ring so nothing escapes.
- Pressure build cooks your chicken until it's fall-apart tender in minutes.
- Broth depth comes through strong, soaking all the flavors perfectly.
- Float valve tells you when the pot’s up to pressure, so no guesswork.
- Natural release lets everything settle and stay juicy, not dried out.
- Pressure cooker cuts down cooking time, so you get dinner fast and fresh.
Pressure cooking really changes the game here – that sealing ring keeps all the savory notes right where you want ‘em. If you’re curious about other recipes that rely on great cooking tech, our pressure cooker recipes round-up has you covered.
Also, don’t forget to keep an eye on your sealing ring for the best performance. For tips, see our pressure cooker safety tips.
What Goes Into the Pot Today
- 2 large chicken breasts, already cooked and shredded good ‘n tender.
- 2 tablespoons butter to bring that rich, silky mouthfeel.
- Half a tablespoon olive oil to keep things slick and tasty.
- Half a cup of Franks Red Hot Wing Sauce, the heart of your buffalo flavor.
- Half a teaspoon celery seed for that earthy pop.
- Fresh pepper to taste adds just the right kick.
- Half a cup thinly sliced celery for a nice crisp bite.
- Blue cheese crumbles for that creamy tangy topping.
- Ranch dressing to drizzle on top and balance the heat.
- 2 heads of lettuce, romaine or iceberg, rinsed and patted dry, perfect to wrap it all up.
Your Complete Cooking Timeline
First up, get your skillet on medium heat and melt the butter with olive oil. You gotta watch it so it don’t burn.
Next, toss in that cooked shredded chicken. It’s already good, but you wanna warm it up real nice.
Dump in the Franks Red Hot Wing Sauce and give it a good stir till all the chicken pieces are covered in that fiery red goodness.
Sprinkle the celery seed and fresh black pepper over the mix. Stir it up well so everything gets some love.
Let the chicken mixture cook for ‘bout 5 minutes, stirring every now and then to keep it from sticking or burning. You want it heated through proper.
Take the skillet off the heat and fold in the sliced celery. This keeps the celery fresh and crunchy. Then spoon your buffalo chicken into those crisp lettuce leaves. Top each with a handful of blue cheese crumbles and a drizzle of ranch dressing. Easy and delicious.
Smart Shortcuts for Busy Days
- Grab pre-cooked rotisserie chicken to skip the shredding step.
- Use bottled blue cheese crumbles and ranch dressing for instant toppings.
- Slice celery ahead of time during meal prep and keep it in the fridge.
- Warm your skillet while getting ingredients ready so you can jump straight in with cooking.
When You Finally Get to Eat
That first bite hits you with the tangy heat of the buffalo sauce mixing with the juicy chicken. It’s totally satisfying in a way that keeps you going for more.
The crunch of the lettuce and celery cuts through the spicy sauce perfectly, making every mouthful bright and fresh.
The blue cheese crumbles add this creamy, salty touch that balances the heat like a perfect sidekick you never thought you needed.
You drizzle a little ranch on top and it cools everything down just right so you can enjoy each wrap again and again without burning your tongue off.
How to Store This for Later
- Keep the buffalo chicken mix in an airtight container in the fridge for up to 3 days. It stays juicy and flavorful.
- Store lettuce leaves separately, wrapped in paper towels inside a container to keep ‘em crisp and fresh.
- If you wanna freeze the chicken mix, use a freezer-safe bag and it’ll keep well for about 2 months. Thaw overnight in the fridge before reheating.
- Reheat chicken gently in the skillet over low heat so it doesn’t dry out, then add fresh celery and toppings before serving again.
The FAQ Section You Actually Need
- Q Can I use raw chicken breasts in the pressure cooker directly for this recipe?
A Yeah, you can cook raw chicken breasts in the pressure cooker first, then shred and mix with the sauce. Just add broth to help with pressure build and cook on high pressure for about 10 minutes, then natural release. - Q What if I don’t like blue cheese?
A No worries, you can swap blue cheese crumbles with shredded cheddar, feta, or just skip cheese altogether. Ranch alone works great too. - Q Can I make this spicy or mild?
A Totally up to you. Add extra Franks Red Hot or even a pinch of cayenne for more heat. For mild, use less sauce or mix it with some cream cheese. - Q Will the lettuce hold up with all the sauce?
A Yeah, using crisp, cold lettuce like romaine or iceberg helps hold the wraps without getting soggy too fast. Eat soon after assembling doesn’t hurt either. - Q Can I prepare this ahead of time?
A Sure, you can make the buffalo chicken mix and store separately. Just assemble wraps fresh so the lettuce stays crunchy. - Q What’s the best way to get that broth depth in this recipe?
A Using a little butter and olive oil helps, plus pressure cooking poultry if using raw chicken builds natural broth depth. The seasoning and sauce all bring it together as well.
Delicious Buffalo Chicken Lettuce WrapsElla Claire & Co.
Ingredients
Main ingredients
- 2 large chicken breasts already cooked and shredded
- 2 tablespoons butter for rich, silky mouthfeel
- 0.5 tablespoon olive oil to keep things slick and tasty
- 0.5 cup Franks Red Hot Wing Sauce the heart of your buffalo flavor
- 0.5 teaspoon celery seed for that earthy pop
- to taste fresh pepper
- 0.5 cup celery thinly sliced for a nice crisp bite
- to taste blue cheese crumbles for creamy tangy topping
- to taste ranch dressing to drizzle on top and balance heat
- 2 heads lettuce romaine or iceberg, rinsed and patted dry, perfect to wrap it all up
Instructions
Instructions
- Get your skillet on medium heat and melt the butter with olive oil. Watch it so it doesn’t burn.
- Toss in the cooked shredded chicken to warm it up.
- Dump in the Franks Red Hot Wing Sauce and stir until all chicken pieces are covered.
- Sprinkle celery seed and fresh black pepper over the mix. Stir well.
- Cook the chicken mixture for about 5 minutes, stirring occasionally to prevent sticking or burning.
- Remove skillet from heat and fold in the sliced celery to keep it fresh and crunchy.
- Spoon the buffalo chicken into crisp lettuce leaves.
- Top each wrap with blue cheese crumbles and a drizzle of ranch dressing. Serve immediately.
