Easy Buffalo Chicken Lettuce Wraps Recipe

Easy Buffalo Chicken Lettuce Wraps Recipe
Easy Buffalo Chicken Lettuce Wraps Recipe photo by Taste of Home
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Easy Buffalo Chicken Lettuce Wraps Recipe

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One time when making sloppy joes, I wanted mine spicy, so I doused it in hot sauce. After that, my mind went wild and I made it Buffalo-chicken style with ground chicken, diced celery and blue cheese crumbles. I've been making it this way ever since. —Jennifer Nielson, Spanish Fork, Utah
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1-1/2 pounds lean ground chicken
  • 1 celery rib, diced
  • 1/4 teaspoon pepper
  • 1/3 cup ketchup
  • 1/4 cup Louisiana-style hot sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon cider vinegar
  • 2 teaspoons yellow mustard
  • 12 Bibb or Boston lettuce leaves
  • Crumbled blue cheese, optional

Directions

In a large skillet, cook and crumble chicken over medium-high heat 3 minutes. Stir in celery and pepper; cook and stir until chicken is no longer pink and celery is crisp-tender, 2-3 minutes.
Stir in ketchup, hot sauce, brown sugar, vinegar and mustard; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes, stirring occasionally. Serve in lettuce leaves. If desired, top with cheese.
Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Yield: 6 servings.


Test Kitchen Tips
  • Louisiana hot sauce is less spicy than other types. If you use a different kind, start with less. You can add more.
  • This recipe doubles easily for a crowd. After making it, keep it warm on the buffet table in a slow cooker.
  • Originally published as Easy Buffalo Chicken Lettuce Wraps in Simple & Delicious October/November 2017

    Nutritional Facts

    2 lettuce wraps: 198 calories, 6g fat (2g saturated fat), 81mg cholesterol, 612mg sodium, 11g carbohydrate (11g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

    • 1-1/2 pounds lean ground chicken
    • 1 celery rib, diced
    • 1/4 teaspoon pepper
    • 1/3 cup ketchup
    • 1/4 cup Louisiana-style hot sauce
    • 3 tablespoons brown sugar
    • 1 tablespoon cider vinegar
    • 2 teaspoons yellow mustard
    • 12 Bibb or Boston lettuce leaves
    • Crumbled blue cheese, optional
    1. In a large skillet, cook and crumble chicken over medium-high heat 3 minutes. Stir in celery and pepper; cook and stir until chicken is no longer pink and celery is crisp-tender, 2-3 minutes.
    2. Stir in ketchup, hot sauce, brown sugar, vinegar and mustard; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes, stirring occasionally. Serve in lettuce leaves. If desired, top with cheese.
      Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
      Yield: 6 servings.


    Test Kitchen Tips
  • Louisiana hot sauce is less spicy than other types. If you use a different kind, start with less. You can add more.
  • This recipe doubles easily for a crowd. After making it, keep it warm on the buffet table in a slow cooker.
  • Originally published as Easy Buffalo Chicken Lettuce Wraps in Simple & Delicious October/November 2017

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