Buffalo Chicken Lettuce Wraps
These Buffalo Chicken Lettuce Wraps with ranch and blue cheese are a healthy, protein-packed, low carb dinner that's on the table in 15 minutes.
Servings: 4 servings
Calories: 335kcal
Equipment
Ingredients
- 1 tbsp olive oil
- 1 lb ground chicken
- 1/2 cup buffalo sauce
- 1 head Boston leaf lettuce
- 1 celery stalk finely chopped
- 1 carrot grated or cut into matchsticks
- 1/2 cucumber sliced
- 2 green onions sliced
- 1/2 cup blue cheese crumbled
- 1/4 cup ranch dressing for drizzling
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground chicken and saute for 6-7 minutes, seasoning with salt and pepper. Add buffalo sauce and cook another 2 minutes until sauce has thickened.
- Meanwhile, prepare veggies.
- Add chicken mixture, veggies, blue cheese and ranch to lettuce leaves then serve and enjoy!
Notes
Boston leaf, butter, roman and iceberg lettuce all work.
Use shredded leftover chicken or rotisserie chick to save even more time.
Store cooked buffalo chicken in the fridge for up to 5 days. Store lettuce and toppings separately.
Freeze cooked buffalo chicken in the freezer for up to 3 months. Thaw overnight in the fridge then reheat.
Nutrition
Calories: 335kcal | Carbohydrates: 5g | Protein: 25g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 1332mg | Potassium: 861mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4123IU | Vitamin C: 5mg | Calcium: 129mg | Iron: 2mg