Buffalo Chicken Lettuce Wraps

Bryan and I ordered Chinese food this weekend and the restaurant had chicken lettuce wraps on the menu.  That got me thinking about different alternatives that might also be tasty.  Frank’s Redhot Sauce makes everything yummy in my opinion, so I utilized it here to make a buffalo style version.  I bought what ingredients that I could already made or prepped to save time (long day at work!), including the blue cheese dressing and shredded carrots.  From the time I opened the chicken package to the time I sat down with my plate, only 25 minutes had passed!  I’ll take it.

The only thing that didn’t come out like I would have liked were the lettuce pieces.  The whole leaf did not come off in one piece, but instead at least 2 pieces each… We made it work, but I hope next time I can be careful enough get the pieces bigger and more rounded instead of strips.

Even though I made this for supper, it would also be good as an appetizer, of course, and is a good low(er) carb option since it uses lettuce instead of a wrap.  I’m excited about this one and hope you enjoy it!

You will need:

*1 pound ground chicken, lean

*1 head of lettuce

*3 Stalks celery, chopped (roughly 2/3 cup)

*1 cup shredded carrots

*3/4 cup Frank’s Redhot Sauce

*2 tablespoons sour cream

*Blue cheese crumbles

*Blue cheese dressing

1. Put chicken in skillet and cook at medium heat until cooked through.  Chop and stir occasionally so that the chicken is crumbly.

2. In between stirring chicken, prepare celery and lettuce.  Remove lettuce leaves from head of lettuce, rinse, and place on paper towels to drain.  Chop celery stalks and rinse in colander.

3. When chicken is done, add celery, shredded carrots, Frank’s, and sour cream to the skillet/pot.  Stir together and let sit in pot about 5 minutes to soften the carrots and celery a little.

4. Spoon desired amount onto lettuce leaf and top with blue cheese dressing and crumbles.

5. Serve and go back for seconds.

Variations: I wanted mine to be like a hot wings basket within the lettuce, given the celery and carrots, but you could also top cooked, coated chicken with diced tomatoes or avocado.  This was pretty hot for my taste, so if you like a more mild flavor I would cut back to 1/2 cup Frank’s and 1 1/2 tablespoons of sour cream.  You can always start low and taste test until you reach your desired heat level.

If you have any questions or tried any variations you want to share, please comment below!

Until next time,

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