These Buffalo chicken lettuce wraps are made with marinated and then baked crispy chicken pieces, crunchy salad ingredients, creamy dressing, and crumbled blue cheese - all packed onto crisp lettuce leaves for a mouth-watering lunch or dinner option!
Buffalo Chicken Lettuce Wraps
Buffalo sauce is so versatile! My favorite ways to use it is in chicken wraps, cauliflower bites and more!
We have a great collection of tasty sandwiches, low carb wraps, quesadillas and many more. You can find it here.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
Why We Love It
- Lettuce wraps are a great way to lower your intake of carbs while still enjoying the same flavors and textures of a delicious wrap!
- Crispy chicken pieces are baked and not fried!
How To Make Buffalo Chicken Lettuce Wraps
- Breadcrumbs - I like to make homemade breadcrumbs (save that old bread) or Panko breadcrumbs for extra crunch!
- Chicken - cut boneless skinless chicken breasts into bite-size pieces (1-2 inch thick). You could also use chicken tenders or boneless skinless chicken thighs.
- Lettuce - choose a sturdy type of lettuce such as Butter lettuce, Iceburg lettuce, Boston lettuce, Bibb lettuce, or Romaine lettuce for the lettuce cups.
- Veggie salad ingredients - I used carrots, cherry tomatoes, onions, but you can also use simple coleslaw recipe!
- Hot sauce - save extra hot sauce to coat the chicken after baking if you want it saucy. Frank’s or Valentina hot sauce are great, but any brand works!
- Salad dressing - blue cheese dressing or a drizzle of ranch dressing is ideal for topping these easy buffalo chicken lettuce wraps.
- Blue cheese - sprinkle blue cheese crumbles on top of wraps for extra creamy and tangy flavor.
The full recipe and ingredients can be found in the recipe card below this post.
How To Make Chicken Lettuce Wraps
1. In a large bowl combine hot sauce, butter, salt, and black pepper. Add chicken pieces into a bowl and add sauce just enough to coat the chicken. Store the untouched sauce for later.
Cover with plastic wrap and let marinate in the fridge for 30 min.
2. Preheat oven to 375 F.
Coat each chicken piece in breadcrumbs.
3. Place them on a large baking sheet lined with greased parchment paper or foil, making sure they're spaced apart. Spray the chicken with oil.
Bake for 30 minutes.
4. Remove from the oven and let cool for a couple of minutes. In this step I tossed the chicken in more hot sauce (optional, leave it out to keep the chicken extra crispy).
5. Meanwhile assemble the chicken wraps by combining carrots, red onion, tomatoes (optional) on top of 2 lettuce leaves.
6. Add chicken pieces, drizzle with ranch dressing or blue cheese sauce and serve.
Tips
- For extra sturdy lettuce wraps choose iceberg lettuce and add two layers of lettuce per wrap.
- Adding more hot sauce to the cooked chicken after baking boosts flavor and sauce in these lettuce wraps.
- This recipe makes 7 buffalo chicken lettuce wraps. You could easily double this recipe if feeding a larger crowd.
- Make sure that you wash the lettuce well to eliminate any possible grit remaining, and pat very gently with a paper towel. You can prepare your lettuce leaves just before assembling the wraps so they are as fresh and crispy as possible.
- For a quick fix use leftover cooked and shredded chicken breast, toss in the sauce and use as a filling.
- If unsure whether the chicken is cooked properly, insert a food thermometer into the thickest section of a piece of chicken around the 20-25 minute mark. The thermometer should register 165F for the chicken to be safe to eat.
Julia's Tip
If you want to reduce the heat, use 3 tablespoons of melted butter instead of 2 in the marinade.
Freezing And Storing Instructions
- To Store and reheat. These wraps are best enjoyed as soon as prepared due to it's breading. To make them crispy again, reheat in an air fryer for 5 or fewer minutes. Store in the fridge for up to 2-3 days.
- To Freeze. You can freeze these too, but without the breading for up to 2 months.
🍅 Have too many cherry tomatoes? Freeze them for later!
Recipe Card
Chicken Lettuce Wraps
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- 1 cup breadcrumbs or panko breadcrumbs, use GF if needed
- 1 large boneless skinless chicken breast, cut into bite size pieces 1-2 inches thick
- salt to taste
- black pepper to taste
- ⅓ cup hot sauce , such as Frank's or Valentina
- 2-3 tablespoon butter, melted (use 3 for not so spicy)
- Olive oil cooking spray, for baking
- 1 large head Butter lettuce, boston bib, iceberg or romaine lettuce
- 1 large carrot, cut into matchsticks
- 1 large red onion, finely diced
- ½ cup cherry tomatoes, optional
- 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 pieces into a bowl and add sauce just enough to coat the chicken. Store the untouched sauce for later.1 large boneless skinless chicken breast, salt to taste, black pepper to taste, 2-3 tablespoon butter, ⅓ cup hot sauce
- Cover with plastic wrap and let marinate in the fridge for 30 min.
- Preheat oven to 375 F.
- Coat each chicken piece in breadcrumbs. Place them on a large baking sheet lined with greased parchment paper or foil, making sure they're spaced apart. Spray the chicken with oil. Bake for 30 minutes.1 cup breadcrumbs or panko breadcrumbs, Olive oil cooking spray
- Remove from the oven and let cool for a couple of minutes. In this step I tossed the chicken in more hot sauce (optional, leave it out to keep the chicken extra crispy).
- Meanwhile assemble the chicken wraps by combining carrots, red onion, tomatoes (optional) on top of lettuce.1 large carrot, 1 large red onion, ½ cup cherry tomatoes
- Add chicken pieces, drizzle with ranch dressing or blue cheese sauce and serve.Blue cheese or ranch dressing for serving, Blue cheese crumbles for serving
VIDEO
NOTES
- To Store and reheat. These wraps are best enjoyed as soon as prepared due to it's breading. To make them crispy again, reheat in an air fryer for 5 or fewer minutes. Store in the fridge for up to 2-3 days.
- To Freeze. You can freeze these too, but without the breading for up to 2 months.
- Nutrition is calculated without the blue cheese sauce.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Julia | The Yummy Bowl
you will love how easy and delicious this chicken lettuce wrap recipe is!