Delicious Buffalo Chicken Lettuce WrapsElla Claire & Co.
This quick and flavorful buffalo chicken lettuce wraps recipe combines tender shredded chicken with tangy wing sauce and fresh crunchy celery wrapped in crisp lettuce leaves. Perfect for a satisfying and easy meal any day of the week.
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.
Notes
Store buffalo chicken mix in an airtight container in the fridge for up to 3 days. Keep lettuce leaves separate wrapped in paper towels for freshness. Freeze chicken mix for up to 2 months in freezer bags. Reheat gently in skillet over low heat before serving.