These wraps feature shredded chicken tossed in a tangy buffalo sauce made from hot sauce, melted butter, and garlic powder. The spicy filling is served in crisp lettuce leaves and finished with crumbled blue cheese and a drizzle of creamy dressing. The result is a bold, handheld meal with a refreshing finish.

About This Recipe

To prepare the wraps, cooked chicken is combined with the warm buffalo sauce in a skillet to ensure every shred is thoroughly coated and heated through. Using romaine or iceberg lettuce provides a sturdy, crunchy vessel that balances the heat of the sauce without the need for traditional tortillas. It is important to assemble the wraps just before serving to maintain the contrast between the warm, savory chicken and the cold, crisp greens.

The flavor relies on the classic combination of spicy vinegar-based hot sauce and rich, melted butter. Using blue cheese crumbles and a cooling ranch or blue cheese dressing adds a creamy element that mellows the spice while providing a salty depth. Since the recipe uses simple pantry staples and pre-cooked chicken, the preparation is efficient and highlights the bold, sharp profiles of traditional buffalo seasoning.

These wraps work well for lunch or dinner and can be prepared quickly using rotisserie chicken. It’s easy to customize the filling by adding diced avocado for extra creaminess or substituting the chicken with shredded turkey. These wraps are best served immediately with celery sticks on the side, offering a structured and flavorful meal that emphasizes high-protein ingredients.

Why You’ll Love This Recipe

Bold buffalo flavor in every bite
Low-carb, gluten-free, and keto-approved
Quick and easy—ready in 20 minutes
Customizable with your favorite toppings
Perfect for lunch, dinner, or meal prep

What You’ll Need for These Keto Buffalo Chicken Lettuce Wraps

2 cups cooked chicken breast, shredded (or rotisserie chicken)
½ cup hot sauce (like Frank’s RedHot)
3 tbsp butter, melted
½ tsp garlic powder
8 large lettuce leaves (romaine or iceberg)
¼ cup crumbled blue cheese (or shredded cheddar)
2 tbsp ranch or blue cheese dressing
Optional: celery sticks for serving

Step-by-Step Preparation

In a skillet over medium heat, combine hot sauce, melted butter, and garlic powder. Stir until smooth.
Add shredded chicken to the skillet and toss until fully coated in buffalo sauce. Warm through.
Lay lettuce leaves flat on a plate or tray.
Spoon buffalo chicken mixture into each leaf.
Top with crumbled blue cheese and a drizzle of ranch or blue cheese dressing.
Serve immediately with celery sticks on the side.

FAQ

Can I use canned chicken for this recipe?
Yes, canned chicken works if you’re in a hurry—just drain it well before mixing with buffalo sauce.
What’s the best lettuce for wraps?
Romaine, iceberg, or butter lettuce all work. You’ll want leaves that are sturdy enough to hold the filling.
Is this recipe spicy?
It has a mild to medium kick depending on your hot sauce. Adjust spice by adding more or less butter.
Can I meal prep these wraps?
Yes, but store the buffalo chicken separately and assemble wraps just before eating to keep the lettuce crisp.

Variations & Substitutions

Swap chicken for shredded turkey or pork.
Add diced avocado for extra creaminess.
Make it dairy-free by skipping the cheese and using a vegan ranch.
Use collard greens instead of lettuce for sturdier wraps.

Serving Suggestions

Serve with celery and cucumber sticks for crunch.
Pair with a simple keto coleslaw for extra texture.
Make mini wraps and serve as appetizers on game day.

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