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Buffalo Chicken Lettuce Wraps

 Buffalo Chicken Lettuce Wraps
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
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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

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Buffalo Chicken Lettuce Wraps (continued)

Directions (continued)

  • filling and secure with a toothpick. Serve with blue cheese
  • dressing. Yield: 4 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.