Best Buffalo Chicken Lettuce Wraps Recipes

BUFFALO CHICKEN LETTUCE WRAPS RECIPE BY TASTY

Steps:

• In a medium bowl, add the chicken and buffalo sauce. Stir to combine.
• Add the celery, red onion, salt, and pepper. Stir to combine and set aside.
• Make the Greek yogurt ranch dressing: in a small bowl, add the Greek yogurt, dried parsley, garlic powder, dried dill, onion powder, salt, pepper, and lemon juice. Stir to combine.
• Lay each lettuce leaf flat on a plate and scoop the chicken mixture into the middle. Top with a spoonful of Greek yogurt ranch dressing. Garnish with blue cheese crumbles and sliced green onion, if desired.
• Enjoy!

EASY BUFFALO CHICKEN LETTUCE WRAPS

Steps:

• In a large cast-iron or other heavy skillet, cook and crumble chicken over medium-high heat 3 minutes. Stir in celery and pepper; cook and stir until chicken is no longer pink and celery is crisp-tender, 2-3 minutes., Stir in ketchup, hot sauce, brown sugar, vinegar and mustard; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes, stirring occasionally. Serve in lettuce leaves. If desired, top with cheese.Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

BUFFALO CHICKEN LETTUCE WRAPS

Steps:

• For dressing, in a small bowl, combine the first six ingredients. Cover and refrigerate until serving. , Sprinkle chicken with salt. In a large skillet, cook chicken in oil until no longer pink. Combine the lime juice, hot sauce and honey; pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly thickened. Remove from the heat; stir in the cucumber, celery and carrots. , Spoon 1/2 cup chicken mixture onto each lettuce leaf; fold sides over filling and secure with a toothpick. Serve with blue cheese dressing.

BUFFALO CHICKEN LETTUCE WRAPS

Steps:

• For the salsa: Combine all ingredients in a medium bowl. Allow to marinate.
• For the blue cheese sauce: In a small bowl, combine the mayonnaise, sour cream, blue cheese, lemon juice, lemon zest, lime juice, garlic, and salt and pepper, to taste. Mix in the cilantro, chives, and parsley.
• For the chicken: Place the hot sauce into a bowl. Dredge the chicken with the hot sauce. In a casserole dish, mix together the flour, salt, paprika, and pepper. Dredge the chicken in the flour mixture. Shake off any excess flour.
• In a large skillet over medium-high heat, add olive oil to about 1/4-inch up the sides of the skillet. When the oil is hot (it will bubble around the handle of a wooden spoon), add the chicken to the skillet. After 4 minutes, turn the chicken over and cook until the chicken is browned and cooked through, about 4 more minutes.
• Place the lettuce leaves on a platter and spoon the chicken into the lettuce. Top the chicken with 1 tablespoon of the blue cheese sauce and salsa. Serve immediately.

SLOW COOKER BUFFALO CHICKEN LETTUCE WRAPS

Steps:

• Put chicken into the crock of a slow cooker.
• Stir cayenne pepper sauce and ranch dressing mix together in a bowl until smooth; pour over chicken.
• Cook on Low for 6 to 7 hours.
• Transfer chicken to a large bowl and use 2 forks to shred chicken into strands.
• Strain liquid from slow cooker crock into a bowl to serve on the side.
• Spoon chicken into lettuce leaves and roll lettuce around chicken.

SLOW-COOKER BUFFALO CHICKEN LETTUCE WRAPS

Steps:

• In your crockpot, combine the chicken, celery stalk, onions, garlic and broth. Make sure your chicken is covered in liquid - if you don't have enough broth, add some water. Cover and cook on high for 4 hours.
• Remove chicken from the pot, reserve 1/2 cup of the liquid, discard the rest. Shred the chicken with two forks, put it back in the slow cooker, add the 1/2 cup of saved liquid, and the hot sauce. Cook on high for an additional 30 minutes.
• To put the wraps together, place desired amount of shredded chicken in a leaf of lettuce, and top with shredded carrots. Wrap up and dig in!

CROCK POT BUFFALO CHICKEN LETTUCE WRAPS

Steps:

• In a crockpot, combine chicken, onions, celery stalk, garlic, and broth. Cover and cook on high 4 hours.
• Remove the chicken from pot, reserve 1/2 cup broth and discard the rest.
• Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set on high for an additional 30 minutes.
• To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice.

BUFFALO CHICKEN LETTUCE WRAPS

Steps:

• Buffalo Chicken Lettuce Wraps Instructions Preheat the oven to 375 and lightly grease (I used cooking spray) a baking sheet or line it with parchment paper. Toss the chicken in the ½ cup buffalo sauce, cover, and refrigerate for at least 30 minutes. Pour the breadcrumbs into a shallow dish. Coat each chicken piece evenly and place them on the prepared baking sheet. The baking sheet will get pretty crowded -- it's okay. Bake for 30 minutes. To assemble the wraps, fill each leaf of lettuce with quinoa, tomatoes, and avocado. Top with the crispy baked buffalo chicken, drizzle with the blue cheese, and sprinkle with the green onions. These are also a delicious cold lunch if you prepare the chicken ahead of time and refrigerate it before serving.