March 26, 2015

PALEO Buffalo Chicken Lettuce Wraps


While perusing Pinterest, I’ve noticed quite a few recipes for buffalo chicken lettuce wraps made in the slow cooker.  As a lover of buffalo chicken, I wanted to re-create a healthier/Paleo version of this wrap, but in much less time than it would take a slow cooker.  I turned to an old favorite, rotisserie chicken. 

This recipe is perfect for weeknights where you’re craving something quick & healthy.  Using rotisserie chicken is an extreme time saver, plus it adds amazing flavor to the salad.  Just make sure you’re buying all-natural or organic chickens with no sugar and low/no salt!

For these wraps I used ‘iceburg’ lettuce because it’s super crunchy, which is a must when it comes to any type of chicken salad.  Chopped celery & grated carrots gives this dish an even crunchier texture. 

The Tips





The Recipe

Buffalo Chicken Lettuce Cups
Yields 4
Write a review
  1. Meat from 1/2 rotisserie chicken
  2. 4 celery stalks, sliced on a bias
  3. 3 medium carrots, grated
  4. 1/4 cup hot sauce, plus extra for serving
  5. 4 large 'iceburg' lettuce leaves, rinsed
  6. Blue cheese (optional)
  7. Ranch dressing (optional)
  1. Using 2 forks or your hands, pull the meat from the rotisserie chicken & set aside.
  2. In a large bowl, add the celery, carrots, shredded chicken & hot sauce. Using a spoon, mix to combine.
  3. Fill each lettuce leaf with a generous helping of buffalo chicken salad. If adding blue cheese or ranch dressing, crumble/drizzle atop each lettuce wrap. Drizzle additional hot sauce atop each wrap, if desired.
  1. Store leftover buffalo chicken in it's own container, separate from the lettuce leaves.
  2. In an air-tight container in the refrigerator, the chicken salad will last up to 1 week.
Lana del Crave

Comments are closed.

%d bloggers like this: