Beware Wings, There’s a New Kid in Town: Buffalo Chicken Lettuce Wraps


I have a great love for all things spicy. I should own stock in Tabasco given the amount of it I use. I can’t help it – if my mouth isn’t slightly on fire, I’m not completely happy. So you can imagine that I’ve had quite a love for Buffalo Wings since I was first introduced to them.

I’ve played with healthier ways to get that same tangy spice, including making a Roasted Buffalo Cauliflower as one of my game day snacks for this year’s Superbowl. The main detriment to buffalo anything is that it’s typically a fried food. But you can add that same sauce and flavor to just about anything that carries sauce well.


Of course, what’s a buffalo tasting snack without a little blue cheese and carrots? That’s what makes Buffalo Chicken Lettuce Wraps such a great idea. Layer the buffalo sauced chicken, some julienned carrots, diced celery and blue cheese inside your favorite leaf lettuce and you get a filling way to enjoy that flavor, still with a little crunch without feeling like you just undid all the work you put in at the gym.

By the way, the last night I had this it was at the home of a good friend, paired with a homemade Shandy – 2/3 beer, 1/3 lemonade – a perfect pairing.

DSC_0073 - Version 2

5.0 from 2 reviews
Buffalo Chicken Lettuce Wraps
Nutritional Information
  • Serves: 4
  • Serving size: 2 lettuce wraps
  • Calories: 280
  • Fat: 13.5g
  • Saturated fat: 8.2g
  • Unsaturated fat: 4.4g
  • Carbohydrates: 5.1g
  • Sugar: 2.1g
  • Sodium: 1292mg
  • Fiber: 1.2g
  • Protein: 33g
  • Cholesterol: 88mg
Recipe type: Entree, Chicken
Prep time: 
Cook time: 
Total time: 
A twist on a favorite bar flavor - Buffalo Chicken Lettuce Wraps let you indulge in the tangy spice of buffalo wings without the big indulgence of calories.
  • 16 oz boneless skinless chicken breasts
  • 1½ cups chicken stock
  • 6 oz Frank's Red Hot (or other cayenne pepper sauce)
  • 8 leaves Boston lettuce
  • 1 cup shredded or julienned carrots
  • 1 large celery stalk, diced
  • 6 oz crumbled blue cheese (you can also use a blue cheese dressing)
Now What?
  1. Place the chicken breasts and stock to cover the chicken in a crockpot and cook on high for 3-4 hours or until the chicken easily shreds. Drain any excess liquid from the shredded chicken and add the Frank's Red Hot, mixing thoroughly. If you want a more intense spicy flavor, return the chicken with sauce to the crockpot and cook another 30 minutes.
  2. Layer the lettuce leaves with ¼ cup shredded sauced chicken, ⅛ cup carrots, diced celery and ¾ oz of blue cheese. Enjoy!


  1. msconduct10
    July 26, 2013

    I should add that the leftover chicken was also great stuffed in a pita with some more blue cheese, but even better on salad with blue cheese and a little Marzetti’s Simply Dressed Blue Cheese dressing. So great! I can’t wait to make it again.

  2. Stephanie
    August 8, 2013

    I like your lighter version of this recipe. I am thinking this would go great with some blue cheese that I got at the Houstondairymaids last weekend.

    • Terri
      August 13, 2013

      Did you get the Baby Blue???? That’s my FAVORITE!

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