on Feb 05, 2013, Updated Aug 21, 2021 100 Comments
The tender, flavorful buffalo chicken all encased in crisp iceberg lettuce was just perfect – fresh tasting even.
To make them, I used skinless, boneless chicken breasts and chopped them into about 1-inch pieces. Then, I sauted the chicken in my large skillet with a bit of olive oil for about 7-10 minutes. Once the chicken was cooked through, I tossed in diced red onion, garlic, and mushrooms along with buffalo sauce and allowed it all to simmer for about 3 minutes. As that was simmering, I began pulling apart the head of my iceberg lettuce to make assembly even easier. Rather than making everyone’s buffalo chicken lettuce wraps for them, I simply made a lettuce wrap buffet including a platter of the lettuce leaves, a bowl for the buffalo chicken, toppings of celery and carrot sticks (since they normally go with buffalo wings!), and some blue cheese crumbles. Beside the buffet was a bowl of blue cheese dip as a sauce as well as some ranch dressing for spooning onto the wrap as a final touch before eating. All in all, we were enjoying our buffalo chicken lettuce wraps 15 minutes after I began cooking them. And since they only took 15 minutes to prepare, they are perfect for a quick-fix lunch or supper even on those busiest of days! Here’s my buffalo chicken lettuce wraps recipe. I hope you love them as much as we did. Enjoy! Robyn xo
