Buffalo Chicken Lettuce Wraps
If you’re craving the spicy, tangy flavors of buffalo chicken without the heaviness of a sandwich or wrap, these Buffalo Chicken Lettuce Wraps are the way to go. They’re crisp, fresh, and loaded with bold, saucy flavor.
These are one of my go-tos for easy lunches, snacks, or a lighter dinner when I want something satisfying but not too filling. Plus, you can dress them up with toppings or keep it simple, depending on your mood.
If you love Buffalo chicken wings, then these will be right up your alley! They’re spicy, savory, and a touch sweet and channel saucy chicken wing flavors in every bite.
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Ingredients
- Chicken – You can use shredded rotisserie chicken, or leftover baked or grilled chicken breast or thighs. This is a terrific way to use up leftover chicken.
- Buffalo wing sauce – Or your favorite
- Butter – I like using unsalted butter because there’s enough salt in the cheese and sauce already.
- Lettuce leaves – Romaine or butter lettuce.
- Celery – Diced up for a bit of sweet crunch in every bite.
- Blue cheese – Or ranch dressing.
How To Make Buffalo Chicken Lettuce Wraps
Scroll down for the full recipe card with exact measurements and printable instructions.
Add the shredded chicken and buffalo sauce to a mixing bowl and stir to coat evenly. If you want to tone down the heat a bit, stir in the melted butter. I like using a roomy bowl here so I can toss everything together easily.
Grab a pair of tongs to fill each lettuce leaf with a portion of the buffalo chicken mixture. Tongs make this super easy without tearing the leaves or making a mess.
For a clean and fun presentation, I like to assemble the wraps on a large serving platter. That way, everything’s ready to grab, top, and enjoy.
Chef Jenn’s Tips
- Rotisserie chicken makes this recipe extra fast. Just shred it and toss with sauce.
- Butter lettuce has a soft bite, but romaine holds up better for a crunchy, sturdy wrap.
- Want extra richness? Sprinkle a few crumbles of blue cheese over the top before serving.
Recommended
Make It A Meal
Pair with carrot sticks, celery, or a cold pasta salad for balance. I love adding sweet potato fries on the side for a sweet-spicy combo.
Storage
Store the buffalo chicken mixture separately in an airtight container in the fridge for up to 3 days. Keep the lettuce and toppings separate and assemble the wraps fresh to keep the lettuce crisp. If you store them assembled, they’ll get soggy fast—build them just before serving for the best texture.
Buffalo Chicken Lettuce Wraps
Equipment
Ingredients
- 2 cups chicken cooked, shredded
- ⅓ cup buffalo wing sauce
- 1 tablespoon butter for milder sauce, melted, optional
- 8 large lettuce leaves romaine or butter lettuce
- ½ cup celery diced
- ¼ cup blue cheese or ranch dressing
Instructions
- In a mixing bowl, stir together shredded chicken and buffalo wing sauce. Add melted butter if using for a milder flavor.
- Use tongs to portion the buffalo chicken into lettuce leaves.
- Arrange the wraps on a serving platter and top with diced celery and a drizzle of ranch or blue cheese dressing.
- Fold and serve immediately for the best crunch and flavor.
Notes
Chef Jenn’s Tips
- Rotisserie chicken makes this recipe extra fast. Just shred it and toss with sauce.
- Butter lettuce has a soft bite, but romaine holds up better for a crunchy, sturdy wrap.
- Want extra richness? Sprinkle a few crumbles of blue cheese over the top before serving.
