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Easy Buffalo Chicken Lettuce Wraps

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 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


  • In a large cast-iron or other heavy 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; add a little broth or water if necessary.

Test Kitchen Tips
  • Louisiana hot sauce is less spicy than other types. If you use a different kind, start with less. You can always add more.
  • This recipe doubles easily for a crowd. After making it, keep it warm on the buffet table in a slow cooker.
  • Nutrition 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.

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