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Zesty Buffalo Chicken Lettuce Wraps

Crisp butter lettuce cups filled with spicy shredded buffalo chicken, topped with crunchy carrots, red onion, blue cheese, and fresh dill for a healthy, low-carb bite.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Lunch, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Buffalo Chicken Filling
  • 1.5 lbs boneless, skinless chicken breasts
  • 0.5 cup buffalo hot sauce e.g., Frank's RedHot
  • 2 tbsp unsalted butter melted
  • 0.5 tsp garlic powder
Wraps & Toppings
  • 1 head Butter lettuce Boston or Bibb, leaves separated and dried
  • 0.5 cup carrots shredded
  • 0.25 cup red onion finely diced
  • 0.33 cup blue cheese crumbles
  • 2 tbsp fresh dill chopped, plus extra for garnish

Equipment

  • Large pot for boiling chicken
  • Mixing bowls
  • Two forks or stand mixer for shredding
  • Serving board

Method
 

  1. Boil or poach the chicken breasts in water or broth for 12-15 minutes until fully cooked (165°F internal temperature).
  2. Remove the chicken, let it rest for 5 minutes, then shred using two forks.
  3. In a bowl, whisk together the buffalo hot sauce, melted butter, and garlic powder.
  4. Toss the shredded chicken in the buffalo sauce mixture until thoroughly coated.
  5. Arrange the clean, dry butter lettuce leaves on a serving platter.
  6. Spoon the warm buffalo chicken evenly into the lettuce cups.
  7. Top each cup with shredded carrots, finely diced red onion, and crumbled blue cheese.
  8. Garnish with fresh chopped dill and serve immediately.

Notes

For meal prep, store the sauced chicken separately from the lettuce and toppings to keep the wraps crisp. Reheat the chicken just before assembling.