Buffalo Chicken Lettuce Wraps

Staff Writer
Buffalo Chicken Lettuce Wraps
Buffalo Chicken Lettuce Wraps
Rachel Cannon Humiston

Buffalo Chicken Lettuce Wraps

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.

3
Servings
740
Calories Per Serving
Deliver Ingredients

Notes

*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.

Ingredients

  • Cooking spray, for the baking sheet
  • 3 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

Directions

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.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
58g
90%
Sugar
4g
N/A
Saturated Fat
19g
97%
Cholesterol
178mg
59%
Protein
45g
90%
Carbs
8g
3%
Vitamin A
377µg
42%
Vitamin B12
1µg
17%
Vitamin B6
1mg
56%
Vitamin C
31mg
52%
Vitamin D
1µg
N/A
Vitamin E
3mg
14%
Vitamin K
117µg
100%
Calcium
226mg
23%
Fiber
2g
6%
Folate (food)
83µg
N/A
Folate equivalent (total)
83µg
21%
Iron
3mg
17%
Magnesium
70mg
17%
Monounsaturated
21g
N/A
Niacin (B3)
18mg
90%
Phosphorus
484mg
69%
Polyunsaturated
13g
N/A
Potassium
790mg
23%
Riboflavin (B2)
0.4mg
23.4%
Sodium
1682mg
70%
Thiamin (B1)
0.2mg
12.7%
Trans
0.5g
N/A
Zinc
2mg
17%

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