Buffalo Chicken Lettuce Wraps Recipes

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BUFFALO CHICKEN LETTUCE WRAPS



Buffalo Chicken Lettuce Wraps image

These homemade buffalo chicken wraps are excellent. Honey and lime juice help tone down the hot wing sauce for a refreshing zip. They're perfect for lunch or a light summer meal with a tall glass of ice-cold lemonade. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 16

1/3 cup crumbled blue cheese
1/4 cup mayonnaise
2 tablespoons milk
4-1/2 teaspoons lemon juice
1 tablespoon minced fresh parsley
1 teaspoon Worcestershire sauce
1 pound boneless skinless chicken breasts, cubed
1 teaspoon salt
1 tablespoon canola oil
1/4 cup lime juice
1/4 cup Louisiana-style hot sauce
1/4 cup honey
1 small cucumber, halved lengthwise, seeded and thinly sliced
1 celery rib, thinly sliced
3/4 cup julienned carrots
8 Bibb or Boston lettuce leaves

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.

Nutrition Facts :

BUFFALO CHICKEN LETTUCE WRAPS RECIPE BY TASTY



Buffalo Chicken Lettuce Wraps Recipe by Tasty image

Here's what you need: rotisserie chicken, buffalo sauce, celery, red onion, salt, pepper, green leaf lettuce, blue cheese, green onion, greek yogurt, dried parsley, garlic powder, dried dill, onion powder, salt, pepper, lemon juice

Provided by Crystal Hatch

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 17

2 cups rotisserie chicken, shredded
1 cup buffalo sauce
½ cup celery, diced
¼ cup red onion, diced
salt, to taste
pepper, to taste
2 leaves green leaf lettuce
2 oz blue cheese, crumbled, for garnish, optional
green onion, sliced, for garnish, optional
¼ cup greek yogurt
½ teaspoon dried parsley
⅛ teaspoon garlic powder
½ teaspoon dried dill
⅛ teaspoon onion powder
salt, to taste
pepper, to taste
½ teaspoon lemon juice

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!

Nutrition Facts : Calories 589 calories, Carbohydrate 17 grams, Fat 31 grams, Fiber 1 gram, Protein 54 grams, Sugar 13 grams

BUFFALO CHICKEN LETTUCE WRAPS



Buffalo Chicken Lettuce Wraps image

Provided by Aaron McCargo Jr.

Time 28m

Yield 16 lettuce cups

Number Of Ingredients 25

2 green onions, chopped
1/4 cup sweet marinated peppers, chopped (recommended: Peppadew)
1 tomato, diced
1/4 cup pickled jalapenos, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 cup mayonnaise
1/2 cup sour cream
1 cup blue cheese
2 lemons, juiced
1 lemon, zested
1 lime, zested
1 tablespoon chopped garlic
Salt and freshly ground black pepper
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1/4 cup mild hot sauce
1 pound boneless, skinless chicken breasts, cut into 1-inch strips
1 cup flour
1 tablespoon salt
1 tablespoon paprika
1 tablespoon pepper
Olive oil, for frying
16 Bibb lettuce leaves, washed, dried, and separated

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.

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