Buffalo Chicken Lettuce Wraps

These fresh and tangy buffalo chicken lettuce wraps are super easy to make and fun for a light lunch or appetizer.

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Course: Appetizer

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Author: Jennifer Stewart

1 cup breadcrumbs
1 tablespoon olive oil
1 large boneless skinless chicken breast cut into bite size pieces 1-2 inches thick
Salt to taste
Black pepper to taste
2 cloves garlic minced (1 tablespoon)
⅓ cup hot sauce like Frank's or Valentina
2-3 tablespoon butter melted (use 3 for not so spicy)
1 large head Butter lettuce boston bib or romaine lettuce
1 large carrot cut into matchsticks
1 large red onion finely diced
Blue cheese or ranch dressing for serving
Blue cheese crumbles for serving optional
Celery stalks for serving

In a large bowl, mix hot sauce, melted butter, salt, and black pepper. Add the chicken pieces and toss until coated. (For extra flavor, set aside a little more sauce to drizzle over the chicken after baking.)
Cover the bowl with plastic wrap and let the chicken marinate in the fridge for 30 minutes.
Preheat your oven to 375°F (190°C).
Dip each piece of chicken into breadcrumbs, coating evenly. Place the chicken on a baking sheet lined with parchment paper or foil, ensuring the pieces are spaced apart.
Bake for 30 minutes until the chicken is crispy and fully cooked. Remove from the oven and let it cool for a few minutes. If you like, toss the chicken in the reserved hot sauce mixture for extra heat and flavor.
Assemble the wraps by layering lettuce leaves with carrots, red onion, and bell peppers. Add the crispy chicken pieces on top and drizzle with ranch or blue cheese dressing. Serve immediately.

Cut all the chicken into similar sized pieces for even cooking. Make sure they are bite-sized for easier eating.

I like to use boneless, skinless chicken breast but feel free to use chicken thighs.

You can use iceberg lettuce if that's all you can find. Just slowly peel off the layers until you find a size that will make a nice cup.

The chicken will be crispy outside and tender inside. Tossing in extra hot sauce after baking gives it a spicier kick and slightly softer texture.