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    Home » Appetizers » Buffalo Chicken Lettuce Wraps

    Buffalo Chicken Lettuce Wraps

    Last updated: Feb 20, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    One of the best, most flavorful finger foods out there, buffalo chicken lettuce wraps are easy to make and fun to eat.

    You can make them ahead of time, which is always a plus. They're ready in just 30 minutes!

    Buffalo chicken lettuce wraps served on a white plate.

    I owe this recipe to my daughter. She made an initial version of it, which was very tasty but a bit time-consuming. Being a lazy cook, I immediately set out to make an easy version. It took a few tries, but the result is so incredibly good!

    This truly easy recipe has quickly become a family favorite. I now make it, per my family's request, at least every other week.

    It's so easy, in fact, that the other day I had just one leftover chicken breast in the fridge, so I adjusted the amounts and quickly whipped up a single serving for myself for lunch. I was a happy camper!

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make buffalo chicken lettuce wraps. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    • Cooked chicken breast, shredded: I usually use baked chicken breast. You can also use grilled chicken breast, broiled chicken breast, or simply use shredded rotisserie chicken.
    • Lettuce: Boston lettuce or Bibb lettuce are the best varieties for using as wraps. They have round soft leaves and unlike Romaine, they don't have that crunchy middle that can snap when you try to fold it. Romaine lettuce leaves are also too narrow. It's not that you can't use Romaine - you certainly can. But it won't be as convenient.
    • Buffalo sauce: I make it myself by mixing together cayenne pepper sauce (I use Frank's), melted butter, garlic powder, and smoked paprika.
    • Blue cheese dressing: You can use store-bought or homemade. I VERY highly recommend using this homemade blue cheese dressing. It's wonderfully rich and creamy and so very flavorful. Its creaminess provides the perfect balancing act to the spiciness of the chicken.

    Instructions

    It's so easy to make these buffalo chicken lettuce wraps! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    • Your first step is to wash and dry the lettuce leaves and shred the chicken. Dry the lettuce well, especially if you're making these wraps ahead of time.
    • Now, in a large bowl, whisk together the buffalo sauce ingredients.
    • Add the shredded chicken and mix really well until thoroughly coated. As you can see in the video below, I add the chicken in batches.
    • Spoon the chicken mixture into the lettuce leaves. Top with blue cheese dressing, and serve!
    A six-photo collage showing the steps for making buffalo chicken lettuce wraps.

    Expert tip

    There's no need to add salt to the sauce - the cayenne pepper sauce is very high in sodium. In fact, if sodium is a concern, you might want to use a brand other than Frank's (such as Crystal).

    Frequently asked questions

    Is this a make-ahead recipe?

    Yes! You can make these wraps up to two hours ahead of time and keep them in the fridge until it's time to serve them. Just make sure to dry the lettuce well so that it doesn't wilt.

    Which lettuce is good for wraps?

    Boston lettuce or Bibb lettuce are the best varieties to use as wraps. They have round soft leaves and unlike Romaine, they don't have that crunchy middle that can snap when you try to fold it.

    How many calories are in these wraps?

    It really depends on the recipe. The way I make it, a serving of two wraps contains 144 calories.

    Variations

    Here are a few ideas for variations on the basic recipe:

    • You can use shredded chicken thighs for even more flavor. Pulled chicken is wonderful in wraps.
    • The ultimate shortcut is to use a store-bought buffalo sauce instead of making your own.
    • Ranch dressing is also very good and can replace the blue cheese dressing.
    • Add some veggies (such as chopped celery and shredded carrots) to the chicken mixture, or add them on top of the chicken mounds.
    • Top the wraps with chopped cilantro or thinly sliced green onions.

    Serving suggestions

    These wraps make a great appetizer, and they are absolutely perfect for game day! But as mentioned above, you can also serve them as a meal, either lunch or dinner. Just double the amounts per person if you serve them as a meal.

    I serve these wraps cold, but if you're not making them ahead of time, you can briefly reheat the chicken before piling it on top of the lettuce leaves.

    Storing leftovers

    You can make these wraps a few hours ahead of time and refrigerate them (but dry the lettuce thoroughly after washing it).

    The chicken mixture itself, without the lettuce, can be stored in the fridge, in an airtight container, for up to 4 days. Count these four days from the day the chicken was cooked.

    Buffalo chicken lettuce wraps served on a plate.

    Related recipes

    • Homemade Buffalo Wings
    • Blue Cheese Dressing
    • Lettuce Sandwich
    • Pulled Chicken

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Buffalo chicken lettuce wraps.
    4.98 from 37 votes
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    Buffalo Chicken Lettuce Wraps

    Buffalo chicken lettuce wraps are incredibly flavorful! They're easy to make, fun to eat, and you can make them ahead of time.
    Prep Time30 mins
    Total Time30 mins
    Course: Appetizer
    Cuisine: American
    Servings: 4 servings
    Calories: 144kcal
    Author: Vered DeLeeuw
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    INGREDIENTS

    Buffalo sauce:

    • ⅓ cup Frank's Original cayenne pepper sauce
    • 2 tablespoons unsalted butter melted
    • 1 teaspoon garlic powder
    • 1 teaspoon smoked paprika

    Wraps:

    • 2 cups cooked chicken breast shredded (10 oz, from 2 medium breasts)
    • 8 Boston lettuce leaves washed and well-dried

    Topping:

    • Blue cheese dressing homemade or store-bought

    INSTRUCTIONS

    • Mix the sauce ingredients in a large bowl. Add the shredded chicken and mix until well coated.
    • If desired, cover and heat in the microwave until heated through, 1-2 minutes. I usually serve these wraps cold.
    • Place two lettuce leaves on each plate. Pile ¼ cup of the chicken mixture on top of each leave. Drizzle with the blue cheese dressing. Serve immediately, or refrigerate for up to two hours before serving.

    WATCH THE VIDEO:

    NOTES

    Nutrition doesn’t include the blue cheese dressing, since I don’t know which you will use.
    If you need to cook the chicken breasts, place them in a baking dish, lightly spray them with oil, season with a pinch of salt and pepper, then bake them in a 450F oven until cooked through, 25-30 minutes. Transfer to a plate and let them rest until cool enough to handle, then shred them. Here’s a detailed recipe for baked chicken breasts.

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 2wraps | Calories: 144kcal | Carbohydrates: 1.5g | Protein: 16g | Fat: 8g | Saturated Fat: 4g | Sodium: 800mg
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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