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.
*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.
- 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
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.