World · Keto
Buffalo Chicken Lettuce Wraps
Shredded chicken in a buttery hot-sauce glaze, wrapped in crisp iceberg or butter lettuce with crumbled blue cheese, celery crunch, and ranch. The classic wing flavour, no bun needed.
Halal-friendly Gluten-free Easy
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 2
4g Net carbs
38g Protein
26g Fat
410 Calories
Per serving
Ingredients
- 350g (12 oz) Cooked chicken breast, shredded (rotisserie or poached)
- 1/4 cup (60ml) Buffalo sauce (sugar-free; Frank's RedHot + butter)
- 1 tbsp Unsalted butter, melted
- 2 tbsp Sugar-free ranch dressing
- 8 leaves Large butter lettuce or iceberg leaves
- 60g Blue cheese, crumbled
- 1 (about 40g) Celery stalk, thinly sliced
- 1 tbsp Green onion, thinly sliced (to garnish)
Method
- Whisk the buffalo sauce and melted butter together in a large bowl.
- Add the shredded chicken and toss until evenly coated.
- If you want it warm, transfer to a saucepan and heat over low for 2-3 minutes, stirring, until warmed through.
- Lay the lettuce leaves on a plate. Pile the buffalo chicken into each one.
- Drizzle with ranch dressing. Top with crumbled blue cheese, sliced celery, and green onion.
- Eat right away while the lettuce is crisp.
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