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
Scale
- 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