Buffalo Chicken Lettuce Wraps arrive dressed-up and unfussy — bright, tangy shredded chicken folded into crisp butter lettuce. This refined take on a classic brings clean textures and a spicy-sour lift that feels modern and deliberate. For a smoky sibling to this preparation, consider the BBQ Chicken Coleslaw Wraps for contrast in flavor and presentation.
Why Make This Recipe
- Effortless Yet Elegant: quick assembly with restaurant polish — ideal for entertaining or a stylish weeknight.
- Minimal Ingredients: pantry-friendly components that combine for layered flavor without fuss.
- Impressive Flavor: the balance of buttery lettuce, tangy buffalo sauce, and cooling toppings elevates the familiar.
What makes these wraps exceptional is the attention to texture and seasoning: crisp lettuce, silky shredded chicken, and a sauce tempered by a touch of acidity and butter. For another refined handheld, see BBQ Pulled Chicken Wraps.
Ingredients
Base
- 1.5 lb cooked chicken, shredded (rotisserie or poached) — warm and tender.
- 8–12 butter lettuce leaves, washed and dried — whole, crisp cups.
Sauce
- 1/3 cup Frank’s RedHot or your preferred buffalo sauce.
- 2 tbsp unsalted butter, melted and slightly cooled — room temperature for smooth emulsion.
- 1 tsp honey or maple syrup (optional) — balances heat.
- 1 tbsp apple cider vinegar — brightens the sauce.
Topping & Finish
- 1/2 cup crumbled blue cheese or feta — use chilled for better texture.
- 1/2 cup thinly sliced celery — crisp, kept on ice until serving.
- 2 tbsp chopped chives or parsley — fresh herbs finely chopped.
- Salt and freshly ground black pepper to taste.
- Lemon wedges to serve.
How to Make Buffalo Chicken Lettuce Wraps:
- Prepare the chicken: If using raw breasts, poach in simmering salted water until just cooked (internal temp 165°F), about 12–15 minutes. Let rest, then shred with forks — the meat should be moist and strandy.
- Mini-tip: reserve 1/4 cup cooking liquid to loosen the sauce if needed.
- Make the buffalo emulsion: Whisk melted butter into the buffalo sauce until glossy and slightly thickened. Stir in honey and apple cider vinegar until the mixture smells bright and buttery.
- Sensory cue: the sauce takes on a satin sheen and a tang-forward aroma.
- Toss the chicken with sauce: In a wide skillet over medium heat, warm shredded chicken with three-quarters of the sauce just until heated through — this coats the strands without drying them. Taste and season with salt and pepper.
- Mini-tip: Deglaze the pan with a splash of the reserved cooking liquid to capture any fond and keep the chicken juicy.
- Prepare toppings: Chill the celery and crumble the blue cheese. Keep herbs cold and ready to scatter. The celery should snap when bitten; the cheese should be crumbly, not melty.
- Assemble: Spoon 2–3 tablespoons of buffalo chicken into each lettuce cup. Add a few celery slices, a sprinkle of cheese, and finish with chopped herbs and a light squeeze of lemon. Drizzle remaining sauce sparingly for added gloss.
- Sensory cue: look for contrast — glossy sauce, crunchy celery, and cool, silky lettuce.
- Final seasoning: Grind fresh black pepper over the assembled wraps and set out extra hot sauce and lemon wedges for guests to customize.
How to Serve Buffalo Chicken Lettuce Wraps:
Present the wraps on a long, chilled platter with leaves fanned out like petals. Place small ramekins of extra buffalo sauce and blue cheese dressing on the side. For a refined touch, garnish the tray with microgreens or a few thin lemon slices. Serve immediately so the lettuce retains its crispness and the chicken remains warm.
How to Store Buffalo Chicken Lettuce Wraps:
Keep components separate to preserve texture. Store shredded buffalo chicken in an airtight container in the refrigerator for up to 3 days. Toppings (celery, cheese, herbs) should be stored chilled in separate containers. Wash and spin lettuce dry, then wrap loosely in paper towels and refrigerate in a perforated bag for up to 2 days. Reheat chicken gently in a skillet over low heat with a splash of stock or water to restore moisture; avoid microwave reheating that wilts lettuce.
Tips to Make Buffalo Chicken Lettuce Wraps:
- Use warm chicken: tossing warm meat with sauce helps it absorb flavor without becoming soggy.
- Balance the heat: add a teaspoon of honey if your sauce is too sharp — it rounds out the vinegar.
- Keep crunch separate: add celery at the last moment to preserve its snap.
- Chill plates briefly for service to keep the wraps cool and crisp.
Variation (if any):
- Upgrade the protein: swap shredded duck confit for chicken for a richer mouthfeel.
- Cheese options: replace blue cheese with whipped goat cheese for a milder, creamier finish.
- Presentation: serve deconstructed in a bowl with shredded lettuce, sauced chicken, and toppings for an elegant “bowl” option.
FAQs:
Can I use rotisserie chicken?
Yes. Rotisserie chicken is perfect — it provides tenderness and depth. Shred and briefly warm before tossing with sauce.
What lettuce is best for these wraps?
Butter lettuce or Boston bibb provide wide, tender cups and a subtle, buttery flavor that complements the sauce.
How spicy are these wraps?
Spice level depends on the buffalo sauce. Start with a milder sauce and let guests add extra hot sauce if desired.
Can I make these ahead for a party?
Prepare chicken and toppings ahead, but assemble just before serving to keep lettuce crisp.
Conclusion
This rendition of Buffalo Chicken Lettuce Wraps balances refinement with immediacy: glossy buffalo-emulsified chicken, crisp celery, and velvety cool lettuce create an elegant handheld. It’s a dish that reads sophisticated on the table while remaining simple to execute — a fine choice for a modern dinner party or lifted weeknight meal. For a different take and inspiration, explore Buffalo Chicken Lettuce Wraps – Sugar Dish Me. Share your plating photos and thoughts below — how would you make this dish your own?
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Buffalo Chicken Lettuce Wraps
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A modern take on a classic, featuring bright, tangy shredded chicken in crispy butter lettuce leaves, perfect for entertaining or a stylish weeknight meal.
Ingredients
- 1.5 lb cooked chicken, shredded
- 8–12 butter lettuce leaves, washed and dried
- 1/3 cup Frank’s RedHot or your preferred buffalo sauce
- 2 tbsp unsalted butter, melted
- 1 tsp honey or maple syrup (optional)
- 1 tbsp apple cider vinegar
- 1/2 cup crumbled blue cheese or feta
- 1/2 cup thinly sliced celery
- 2 tbsp chopped chives or parsley
- Salt and freshly ground black pepper to taste
- Lemon wedges to serve
Instructions
- If using raw breasts, poach in simmering salted water until just cooked (about 12–15 minutes). Let rest, then shred.
- Whisk melted butter into the buffalo sauce until glossy, then stir in honey and apple cider vinegar.
- In a skillet over medium heat, warm shredded chicken with three-quarters of the sauce until heated through. Taste and season with salt and pepper.
- Prepare toppings: chill the celery and crumble the blue cheese.
- Spoon 2–3 tablespoons of buffalo chicken into each lettuce cup. Add celery, cheese, and finish with herbs and lemon juice.
- Grind fresh black pepper over the wraps and serve with extra sauce on the side.
Notes
Assemble wraps just before serving for maximum crispness. Balance heat with honey if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Poaching and Assembly
- Cuisine: American
Nutrition
- Serving Size: 2 wraps
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg