Buffalo Chicken Lettuce Wraps Recipe

5 6 7
Buffalo Chicken Lettuce Wraps Recipe
Buffalo Chicken Lettuce Wraps Recipe photo by Taste of Home
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Buffalo Chicken Lettuce Wraps Recipe

Read Reviews
5 6 7
Publisher Photo
These homemade buffalo chicken wraps are excellent. Honey and lime juice help tone down the hot wing sauce for a refreshing zip. They’re perfect for lunch or a light summer meal with a tall glass of ice-cold lemonade. –Priscilla Gilbert, Indian Harbour Beach, Florida
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/3 cup crumbled blue cheese
  • 1/4 cup mayonnaise
  • 2 tablespoons milk
  • 4-1/2 teaspoons lemon juice
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon Worcestershire sauce
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 teaspoon salt
  • 1 tablespoon canola oil
  • 1/4 cup lime juice
  • 1/4 cup Louisiana-style hot sauce
  • 1/4 cup honey
  • 1 small cucumber, halved lengthwise, seeded and thinly sliced
  • 1 celery rib, thinly sliced
  • 3/4 cup julienned carrots
  • 8 Bibb or Boston lettuce leaves

Directions

For dressing, in a small bowl, combine the first six ingredients. Cover and refrigerate until serving.
Sprinkle chicken with salt. In a large skillet, cook chicken in oil until no longer pink. Combine the lime juice, hot sauce and honey; pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly thickened. Remove from the heat; stir in the cucumber, celery and carrots.
Spoon 1/2 cup chicken mixture onto each lettuce leaf; fold sides over filling and secure with a toothpick. Serve with blue cheese dressing. Yield: 4 servings.
Originally published as Buffalo Chicken Lettuce Wraps in Simple & Delicious May/June 2006, p35

  • 1/3 cup crumbled blue cheese
  • 1/4 cup mayonnaise
  • 2 tablespoons milk
  • 4-1/2 teaspoons lemon juice
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon Worcestershire sauce
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 teaspoon salt
  • 1 tablespoon canola oil
  • 1/4 cup lime juice
  • 1/4 cup Louisiana-style hot sauce
  • 1/4 cup honey
  • 1 small cucumber, halved lengthwise, seeded and thinly sliced
  • 1 celery rib, thinly sliced
  • 3/4 cup julienned carrots
  • 8 Bibb or Boston lettuce leaves
  1. For dressing, in a small bowl, combine the first six ingredients. Cover and refrigerate until serving.
  2. Sprinkle chicken with salt. In a large skillet, cook chicken in oil until no longer pink. Combine the lime juice, hot sauce and honey; pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly thickened. Remove from the heat; stir in the cucumber, celery and carrots.
  3. Spoon 1/2 cup chicken mixture onto each lettuce leaf; fold sides over filling and secure with a toothpick. Serve with blue cheese dressing. Yield: 4 servings.
Originally published as Buffalo Chicken Lettuce Wraps in Simple & Delicious May/June 2006, p35

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Reviews forBuffalo Chicken Lettuce Wraps

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justmbeth User ID: 1196484 265071
Reviewed Apr. 23, 2017

"Really good! Instead of making the homemade blue cheese, I served prepared ranch and blue cheese on the side since we have a divided house."

MY REVIEW
dvierzen User ID: 7402990 246801
Reviewed Apr. 8, 2016

"Very delicious! My husband and I really enjoyed this."

MY REVIEW
Mom_of_three_angels User ID: 5756640 162465
Reviewed Sep. 20, 2011

"Excellent! quick and easy meal. Have also used romaine leaves and whole wheat tortillas. Also, reduced the hot sauce so it's not too spicy for the kids."

MY REVIEW
New2cook User ID: 5470291 154700
Reviewed Jan. 1, 2011

"Made at least 10 times. Light and great for dinner!"

MY REVIEW
SSgt G User ID: 5418314 136875
Reviewed Sep. 9, 2010

"So delicious and simple!"

MY REVIEW
induragu1 User ID: 3280865 77087
Reviewed Aug. 6, 2008

"toh"

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