These Buffalo Chicken Lettuce Wraps are a flavorful, low-carb alternative to traditional wraps. Juicy shredded chicken tossed in spicy Buffalo sauce, balanced with crisp celery and creamy dressing, all served in cool, crunchy lettuce leaves—it’s the perfect quick meal or appetizer that doesn’t skimp on taste.
Why I’ll Love This Recipe
I love how fast and easy it is to whip these up—ready in under 20 minutes, they’re perfect for a busy weeknight or casual gathering. The spicy, tangy Buffalo chicken pairs so well with the cool crunch of lettuce and celery. I also enjoy how customizable the wraps are, whether I want to add blue cheese, ranch, or mix in extra veggies. Plus, they’re naturally gluten-free and low in carbs.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 large cooked and shredded chicken breasts
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2 tablespoons butter
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½ tablespoon olive oil
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½ cup Buffalo sauce (like Frank’s Red Hot Wing Sauce)
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½ teaspoon celery seed
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Freshly ground pepper to taste
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½ cup thinly sliced celery
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Blue cheese crumbles
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Ranch or blue cheese dressing
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2 heads romaine or iceberg lettuce, leaves separated and washed
directions
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In a skillet over medium-high heat, add shredded chicken with a bit of water and cook until heated through and moisture evaporates.
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Reduce heat to medium-low and stir in butter and olive oil until melted.
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Add Buffalo sauce, celery seed, and freshly ground pepper. Mix well and remove from heat.
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Stir in the sliced celery.
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Spoon the mixture into lettuce leaves.
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Top with blue cheese crumbles and drizzle with ranch or blue cheese dressing. Serve immediately.
Servings and timing
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Prep time: 5 minutes
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Cook time: 15 minutes
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Total time: 20 minutes
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Servings: Makes about 8–10 wraps (serves 4 people)
Variations
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I sometimes use rotisserie chicken for a shortcut.
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Butter lettuce works great as a softer alternative to romaine or iceberg.
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To make it dairy-free, I skip the blue cheese and use a dairy-free dressing.
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I’ve added extras like shredded carrots, broccoli slaw, or avocado for more texture and flavor.
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For a heartier wrap, I occasionally serve the filling over rice or in a tortilla.
storage/reheating
I keep the chicken filling separate from the lettuce in an airtight container in the fridge for up to 4 days. To reheat, I warm the chicken in a pan or microwave and assemble fresh wraps when ready to eat. The filling can also be frozen for up to 3 months.
FAQs
What lettuce works best for these wraps?
I like using romaine or iceberg for their crunch and shape. Butter lettuce is softer and more delicate but wraps well too.
Can I use precooked chicken or leftovers?
Yes, precooked chicken like rotisserie or leftover grilled chicken works perfectly and saves time.
How spicy are these wraps?
That depends on the Buffalo sauce used. I find them moderately spicy, but I can always use a milder sauce or cut the Buffalo sauce with more butter to tone it down.
Are these wraps keto-friendly?
Yes, they’re naturally low in carbs, especially when I skip the dressing or use a low-carb version.
Can I prep these ahead of time?
Definitely. I make the filling in advance and store it in the fridge. Then I assemble the wraps fresh when I’m ready to serve.
Conclusion
These Buffalo Chicken Lettuce Wraps are everything I want in a quick, satisfying meal—spicy, creamy, and crunchy all at once. They’re easy to make, great for meal prep, and feel indulgent without being heavy. I always find myself going back for seconds, and I think you will too.
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