These Buffalo Chicken Lettuce Wraps turn your favorite bar food into a portable low carb snack or meal!
Not much beats crunchy and spicy buffalo chicken wings dipped into a luscious blue cheese or ranch sauce, but much as I love those little bites of heaven, I don’t love how messy they are.
Not to mention that they are best right out of the oven. To be honest, when I’m craving buffalo chicken, I want it now, not in an hour – or more if I have to run out and get wings!
But these buffalo chicken lettuce wraps are so good I may never make wings again and they are definitely much easier to eat.
Since I generally have everything I need to make them on hand, delicious wraps are never more than 20 minutes away – woohoo!!!
How to make buffalo chicken lettuce wraps
Step 1: Cut boneless, skinless chicken breasts into thin strips about ½ inch thick and about 3 inches long.
(You can substitute boneless, skinless chicken thighs or chicken tenders if that’s what you have on hand).
Step 2: Add vegetable oil to a skillet and heat to medium-high heat.
Step 3: Blot the chicken with a paper towel (this is important since it helps prevent sticking) and add the chicken. Season well with salt and pepper.
Step 4: Cook, stirring frequently until the chicken is nicely browned and cooked through – about 10 minutes. Remove the chicken from the pan and add to a bowl. Pour the hot wing sauce over and toss to coat.
Step 5: On a clean cutting board or plate, lay out a low carb tortilla and top it with one or two romaine leaves. Add 5 or 6 chicken strips, a sprinkle of celery, and a drizzle of blue cheese or ranch dressing.
Step 6: Roll up the wraps burrito style and enjoy!
Making this recipe super low-carb
If you want to make this recipe even lower in carbs, you can skip the tortillas and just wrap the chicken in the lettuce leaves. Just choose some large, sturdy leaves so they hold up when you lift the wrap (or cheat and use a knife and fork)
If using only romaine leaves, layer the chicken, celery, and blue cheese or ranch dressing and eat them like a taco.
Preparing ahead and storing for later
The chicken and wing sauce can be made 3 days ahead of time so all you have to do is pull everything out of the refrigerator and make your wraps.
The finished wraps (both tortilla and romaine lettuce versions) can be made up to 3 hours ahead of time. Wrap and store in the refrigerator until ready to eat.
More healthy chicken recipes
I love healthy chicken recipes that are easy enough to make on a weeknight. If you do too, then here are a few more I know you’ll love:
You can also check out my list of the best diabetic chicken recipes or read this amazing guide to baking the perfect chicken breast.
When you’ve tried these Buffalo Chicken Lettuce Wraps, please don’t forget to let me know how you liked them and rate the recipe in the comments below!
Buffalo Chicken Lettuce Wraps
Ingredients
- 2 Tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts, (cut into strips(
- ¼ cup buffalo sauce (hot wings sauce)
- 4 8 inch low carb tortillas
- 1 head romaine lettuce
- 1 celery stalk (diced)
- ½ cup blue cheese dressing (or ranch dressing)
Instructions
- Cut boneless, skinless chicken breasts into thin strips about ½ inch thick and about 3 inches long.
- Add vegetable oil to a skillet and heat to medium-high heat.
- Blot the chicken with a paper towel (this is important since it helps prevent sticking) and add the chicken. Season well with salt and pepper.
- Cook, stirring frequently until the chicken is nicely browned and cooked through – about 10 minutes. Remove the chicken from the pan and add to a bowl. Pour the hot wing sauce over and toss to coat.
- On a clean cutting board or plate, lay out a low carb tortilla and top it with one or two romaine leaves. Add 5 or 6 chicken strips, a sprinkle of celery, and a drizzle of blue cheese or ranch dressing.
- Roll up the wraps burrito style and enjoy!
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