Buffalo Chicken Lettuce Wraps

Buffalo Chicken Lettuce Wraps are delicious and nutritious. Crispy lettuce leaves are loaded with crispy marinated chicken pieces, crunchy veggies, topped with crumbled blue cheese and a drizzle of your favorite dressing!

David Murphy

Prep Time 15

Cook Time 30

Total Time 45

Serving Size Wraps

Ingredients

1 cup breadcrumbs or panko breadcrumbs more texture and crispiness
1 tablespoon olive oil or vegetable oil
1 large boneless skinless chicken breast cut into bite size pieces 1-2 inches thick
Salt to taste
Black pepper to taste
2 garlic cloves minced (1 tablespoon)
⅓ cup hot sauce such as 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

Instructions

In a large bowl combine hot sauce, butter, salt and black pepper. Add chicken and toss to coat. (You can make a little extra sauce and keep it separately for later to drizzle over chicken once baked).
Cover with plastic wrap and let marinate in the fridge for 30 min.
Preheat oven to 375°F.
Dip each chicken piece into breadcrumbs. Arrange the chicken on a large baking sheet lined with parchment paper or foil keeping them apart from one another. Bake for 30 minutes.
Remove from the oven and let cool for a couple minutes. Here you can toss the chicken in more hot sauce mixture (that’s what i did)
Meanwhile assemble the wraps by combining carrots, red onion, bell peppers on top of lettuce. Add chicken pieces, drizzle with ranch dressing or blue cheese sauce and serve.
Flavor and texture: chicken pieces are crispy on the outside and soft on the inside. Tossed in more hot sauce after baking adds more heat and the texture will change slightly.

Notes

Refrigerate chicken in an airtight container for up to 3 days.
Reheat in air fryer or oven at about 350 F until crisp again.

Try to cut chicken into uniform bite size pieces for even baking. Smaller pieces will cook faster and will be dry.

Boneless skinless Chicken thighs are a great alternative for chicken breast and tend to be more flavorful and bake even more soft inside.

I baked mine for 30 minutes but I recommend checking on your chicken at about 20-25 minute mark. Test with a kitchen thermometer if not sure. (165 F is cooked through according to USDA)