Buffalo Chicken Lettuce Wraps

Buffalo Chicken Lettuce Wraps

Rachel Cannon Humiston


  •   Cooking spray, for the baking sheet
  • bone-in, skin-on chicken breasts
  • 1 tablespoon  olive oil
  • 1/2 teaspoon  paprika
  • 1/2 teaspoon  dried thyme
  •   Kosher salt and freshly ground black pepper, to taste
  • 4 ounces  cream cheese
  • 1/2 cup  hot sauce, preferably Frank's RedHot
  • 1/2 cup  crumbled blue cheese, plus more for serving
  • 1/3 cup  blue cheese dressing
  •   1-2 heads Boston lettuce, trimmed

I love love love Buffalo chicken, and I thought putting the mixture into a lettuce wrap would be a nice, light addition to the spread and would look simply gorgeous to boot.

I love this dish because it's incredibly easy. It can also be a perfect party food but is simple enough for a weeknight dinner. One thing is for certain, I will absolutely be making this again.


Preheat the oven to 425 degrees.

Line a baking sheet with foil and coat with cooking spray. Place the chicken on the baking sheet, brush with the olive oil, and sprinkle the paprika and thyme on top. Season with salt and pepper, to taste.

Place in the oven and roast until cooked through, about 25 minutes. When cool enough to handle, discard the skin and bone and cut into small cubes. Place in a large mixing bowl and combine with the cream cheese, hot sauce, crumbled blue cheese, and blue cheese dressing.

Transfer to a baking dish and place in the oven for about 20 minutes. Once warm, place 1 tablespoon (or more) of the filling into each lettuce leaf. Arrange on a platter and serve with extra blue cheese.


*Note: Or, if you're taking this to a party, pack it up to be heated right before serving. I made mine a day in advance and simply reheated it before serving.

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