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Buffalo Chicken Lettuce Wraps Two Ways

A quick and flavorful dish utilizing shredded chicken tossed in spicy Buffalo sauce, nested in crisp lettuce cups, and topped in two ways: simple with blue cheese and carrots, or elevated with pickled onions and fresh herbs.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 wraps
Course: Appetizer, Light Dinner, Lunch
Cuisine: American, Modern
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Spicy Buffalo Chicken Base
  • 2 cups Shredded Chicken Ideally from rotisserie, or slow-cooked
  • 1/2 cup Buffalo Wing Sauce e.g., Frank's RedHot
  • 1 tbsp Unsalted Butter To smooth the heat
For the Lettuce Wrap Cup
  • 1 head Butter (Boston) Lettuce Leaves washed and dried
For Style 1 (Classic - top of image)
  • 1/4 cup Blue Cheese Crumbles Gorgonzola works well
  • 1/4 cup Shredded Carrots Finely shredded for crunch
  • 1/4 cup Blue Cheese Dressing For cooling
For Style 2 (Elevated - bottom of image)
  • 1/4 cup Quick-Pickled Red Onions Thinly sliced, pickled in apple cider vinegar
  • 1 tbsp Fresh Dill & Cilantro Minced, for herbaceous finish

Equipment

  • Skillet
  • Tongs
  • Mixing bowls

Method
 

  1. Warm the shredded chicken in a skillet over low heat with the butter and Buffalo wing sauce, stirring gently to combine and heat through.
  2. Separate, wash, and, crucially, thoroughly dry the lettuce leaves to create intact 'cups'. Patting dry ensures toppings stick and flavor isn't diluted.
  3. Assemble Style 1 (Simple & Classic): Spoon warm Buffalo chicken into dried lettuce cups. Top with blue cheese crumbles and shredded carrots. Drizzle with blue cheese dressing.
  4. Assemble Style 2 (Elevated & Herbaceous): Spoon warm Buffalo chicken into dried lettuce cups. Top with quick-pickled red onions, blue cheese crumbles, and fresh minced dill and cilantro.
  5. Arrange completed wraps on a serving board or platter with extra dressing and topping bowls nearby, as inspired by the source collage imagery.

Notes

Make ahead tips: The chicken mixture and pickled onions can be prepared up to 2 days in advance. Let the chicken mixture cool completely before refrigerating. Reheat gently.