Buffalo Chicken Lettuce Wraps

Close up of a Buffalo Chicken Lettuce Wrap on a white plate with more wraps blurred in the background with a cutting board, cucumber slices, blue cheese, and a blue and white towel.

5 from 5 votes

Lunch is easy, healthy, and delicious when you make these Buffalo Chicken Lettuce Wraps. With only 5 net carbs per serving, they are low carb, keto friendly, and gluten free.

Prep Time10

Total Time10

Course: Appetizers, Main Dish

Cuisine: Chicken, Gluten Free, Low Carb

Servings: servings

Calories: 242kcal

Author: Lauren Harris

Ingredients

1 head lettuce
1 pound chicken * cooked and shredded
1/2 cup Buffalo sauce
1/4 cup blue cheese * crumbles
1/4 cup Ranch dressing
1/2 large cucumber * diced

Instructions

Break apart your lettuce into cups or boats the best you can.
In a medium bowl, mix together the shredded chicken and Buffalo sauce.
Divide the chicken mixture evenly into the prepared lettuce cups.
Top each lettuce wrap with equal amounts of blue cheese crumbles and Ranch dressing.
Add an equal amount of the diced cucumber to each wrap and enjoy.

Notes

Tips and Techniques

Use Bibb, iceberg, Romaine, or leafy green lettuce for the best results.
Use leftover chicken or cook and shred your chicken ahead of time so that it has time to cool before assembling the wraps.
You will want to wait until you are ready to eat before assembling these wraps so that none of the ingredients get soggy.
Store leftovers separately in airtight container in the refrigerator. Use within 3-4 days before best results.

** Nutritional information is an estimate and may vary.

Nutrition