Buffalo Chicken Lettuce Wraps
Light, spicy buffalo chicken served in crisp lettuce leaves with a tangy slaw and ranch or blue cheese drizzle. Ready in 30 minutes.
Ingredients
Buffalo Chicken
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ cup buffalo hot sauce
- 1 tbsp butter optional
Slaw
- 2 cups shredded cabbage
- 1 carrot julienned or shredded
- 2 tbsp chopped green onions
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Pinch of salt
Assembly & Toppings
- 12 large butter lettuce leaves or romaine hearts
- ⅓ cup ranch dressing or blue cheese dressing
- Chopped celery optional
- Chopped cilantro or parsley optional
- Extra hot sauce for serving
Instructions
- Combine shredded cabbage, carrot, and green onions. Whisk apple cider vinegar with honey and a pinch of salt, then toss with the slaw and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and garlic powder. Sear in the hot pan until cooked through, about 5–7 minutes total depending on size.
- Lower heat, add butter if using, then pour in buffalo sauce and toss chicken to coat. Remove from heat to prevent sauce from reducing too much.
- Arrange lettuce leaves, spoon slaw into each leaf, top with buffalo chicken, and drizzle with ranch or blue cheese. Garnish with celery and herbs if desired. Serve immediately.
Notes
- To make ahead, store chicken and slaw separately and assemble when ready to eat.
- Swap in shredded rotisserie chicken as a time-saving option.
- For a milder sauce, mix buffalo sauce with honey or melted butter.
Nutrition
Calories: 320kcalCarbohydrates: 10gProtein: 32gFat: 16gSaturated Fat: 4gSodium: 820mgSugar: 6g
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