Easy Buffalo Chicken Lettuce Wraps
A lighter take on classic Buffalo chicken, these lettuce wraps deliver bold, spicy flavor in a fresh and low carb way. Quick to prepare and packed with protein, this dish works well for lunch, dinner, or a satisfying snack.
Equipment
- Large skillet or sauté pan
- Cutting board
- Knife
- Measuring spoons and cup
- Wooden spoon or spatula
Ingredients
- 2 tablespoons coconut oil
- 1 green bell pepper, finely chopped
- 2 celery stalks, diced
- 1½ pounds cooked rotisserie chicken breast, shredded
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- Salt and ground black pepper, as needed
- 1/2 cup Frank’s RedHot sauce
- 2 green onions, thinly sliced
- 1 head Bibb or butter lettuce, leaves separated, rinsed, and dried
Instructions
- Warm the coconut oil in a wide skillet over medium heat until fully melted.
- Add the chopped bell pepper and celery, then cook while stirring occasionally until softened, about several minutes.
- Mix in the shredded chicken along with onion powder and garlic powder. Stir thoroughly so the seasonings are evenly distributed. Add salt and pepper based on your taste.
- Continue cooking for a few minutes until the chicken is heated all the way through.
- Pour in the hot sauce and stir well, allowing everything to heat together and become fully coated.
- Remove the pan from heat and fold in the sliced green onions.
- Spoon portions of the chicken mixture into individual lettuce leaves and serve immediately.
Notes
- Rotisserie chicken helps save time, but any cooked and shredded chicken can be used.
- Adjust the amount of hot sauce depending on how spicy you prefer the dish.
- Crisp lettuce leaves act as a fresh, crunchy base, making this a great low carb alternative to tortillas.
- Serve immediately after assembling to keep the lettuce from becoming soggy.