Buffalo Chicken Lettuce Wraps

Buffalo chicken lettuce wraps are the answer for those nights when you want something bold and satisfying but crave lighter fare. These wraps pack all the spicy tang and creamy richness of buffalo wings—a family tradition in my house on game days—inside crisp lettuce leaves for a fun handheld meal that is always a hit.

When I first made these on a whim for a potluck, not a single wrap made it back home. Everyone wanted the recipe right away.

Ingredients

• Cooked chicken breast shredded: Adds lean protein and soaks up the sauce perfectly. Look for chicken that is juicy not dry for the best texture
• Buffalo sauce: Brings tangy heat. Choose your favorite brand but look for one with cayenne as the base for authentic taste
• Butter melted: This adds richness and helps mellow the hot sauce. Use real butter for flavor not margarine
• Garlic powder: Gives a punch of flavor. Opt for fresh ground garlic powder if you can
• Smoked paprika: Adds a subtle smokiness. Try to find Spanish smoked paprika for depth
• Salt: Balances all the flavors. Use sea salt or kosher for pure taste
• Black pepper: Delivers a little extra bite. Freshly cracked is best
• Crumbled blue cheese or ranch dressing: Offers tang and creaminess. Choose real blue cheese for boldness or ranch if you prefer mild
• Diced celery: Lends crunch and classic buffalo wings character. Look for firm stalks
• Diced red onion: Adds sweet sharpness. Choose red onions that are shiny and crisp
• Fresh parsley: Brings freshness and color. Flat-leaf parsley has stronger flavor
• Butter lettuce leaves: These act as the wraps. Look for leaves that are unblemished with gently cupped shapes to cradle the filling

Instructions

Warm the Buffalo Sauce:

In a small saucepan over low heat, blend together the buffalo sauce, melted butter, garlic powder, smoked paprika, salt, and black pepper. Stir gently until the mixture is fully combined and begins to smell garlicky and rich. This creates a smooth spicy base for the chicken and keeps the sauce from separating.

Coat the Chicken:

Add the shredded chicken to the saucepan and fold it in with a spatula until every shred is glossy and coated in the buffalo sauce. Simmer gently for two to three minutes to allow the flavors to marry. This step infuses the meat with tang and heat.

Cool the Mixture:

Take the pan off the heat and give the chicken a few minutes to cool so the lettuce will not wilt when assembling the wraps. This makes the wraps crisp and easier to handle.

Prepare the Lettuce Cups:

Lay out the butter lettuce leaves on a clean work surface. Make sure each leaf is dry and intact with a curved shape to hold the filling. If needed, gently pat with a paper towel to avoid sogginess.

Assemble the Wraps:

Spoon two to three tablespoons of hot buffalo chicken into each lettuce leaf. Scatter diced celery and red onion over the top for crunch and zing. Crumble on blue cheese or drizzle with ranch dressing. Sprinkle with chopped parsley for a burst of fresh herbal flavor.

Wrap and Serve:

Fold the lettuce securely around the filling like a mini taco and arrange on a platter. Serve immediately while still slightly warm for the best texture and flavor.

My favorite part about these wraps is the way the blue cheese melts gently into the warm chicken. Watching my kids build their own wraps—carefully piling on crunch and cheese—is a small tradition that makes me smile every time.

Storage Tips

Store leftover buffalo chicken filling in an airtight container in the refrigerator for up to three days. Always keep the lettuce leaves separate until ready to serve which helps them stay crisp and fresh. If making ahead for a crowd pack chicken and toppings in separate containers and assemble last minute for best results.

Ingredient Substitutions

Swap blue cheese with creamy goat cheese if you like a milder tang. Sub rotisserie chicken for quick prep which makes this dinner a weeknight miracle. Try different hot sauces to find your favorite or go mild with barbecue for picky eaters.

Serving Suggestions

These wraps pair beautifully with carrot and cucumber sticks for extra crunch. Sometimes I serve with extra buffalo sauce and a wedge of lime for zip. Try alongside sweet potato fries or a green salad to complete the meal.

Cultural Notes

Buffalo sauce has roots in Buffalo New York where spicy tangy sauces were first splashed over chicken wings. This wrap version captures those iconic flavors in a neat lighter package. Over the years my friends who cannot handle bones or mess have declared these the best way to enjoy game day flavor with no sticky fingers.

Seasonal Adaptations

Swap in shredded turkey after Thanksgiving for a holiday vibe. Use quick pickled onions in place of raw for a zingy summer twist. Top with thin-sliced radishes and extra herbs for a spring fresh crunch.

These buffalo chicken lettuce wraps satisfy all the cravings for spicy, tangy flavor in a lighter package. You will find yourself coming back to this easy dinner again and again.

Recipe FAQs

→ How can I make the chicken spicier?

For extra heat, add more buffalo sauce or a pinch of cayenne to the chicken mixture while cooking.

→ What are good substitutes for blue cheese?

You can use ranch dressing, feta, or omit the cheese for a dairy-free version.

→ Can I prepare the filling in advance?

Yes, the buffalo chicken filling can be made ahead and refrigerated for up to 2 days. Assemble wraps just before serving.

→ Which type of lettuce works best?

Butter lettuce is preferred for its pliable leaves, but romaine or iceberg also work well for wraps.

→ How do I keep the wraps from getting soggy?

Let the chicken filling cool slightly before adding to lettuce, and serve wraps immediately for best texture.