Description
A flavorful and refreshing dish featuring tender buffalo-style chicken served in crisp lettuce leaves with fresh vegetables and a creamy drizzle. Perfect for light dinners, appetizers, or casual gatherings.
Ingredients
2 cups cooked shredded chicken (about 300 g)
1/2 cup buffalo-style hot sauce (120 ml)
2 tablespoons unsalted butter (30 g)
1 teaspoon garlic powder (5 g)
1/2 teaspoon onion powder (2 g)
1/2 teaspoon smoked paprika (2 g)
1/4 teaspoon black pepper (1 g)
12 large lettuce leaves
1/2 cup shredded carrots (60 g)
1/2 cup diced cucumber (75 g)
1/4 cup sliced green onions (30 g)
1/2 cup plain Greek yogurt (120 g)
2 tablespoons mayonnaise (30 g)
1 tablespoon lemon juice (15 ml)
1/4 teaspoon garlic powder (1 g)
1/4 teaspoon salt (1 g)
1/4 cup crumbled feta cheese (40 g) optional
2 tablespoons chopped parsley (8 g) optional
Instructions
Wash and dry the lettuce leaves and set aside.
In a skillet over medium heat, melt the butter. Add buffalo sauce, garlic powder, onion powder, smoked paprika, and black pepper.
Stir in the shredded chicken and cook for about 4–5 minutes until heated through and evenly coated.
In a bowl whisk together Greek yogurt, mayonnaise, lemon juice, garlic powder, and salt to create the creamy drizzle.
Place buffalo chicken into each lettuce leaf.
Top with shredded carrots, diced cucumber, and green onions.
Drizzle with the creamy sauce and add feta cheese or parsley if desired.
Serve immediately.
Notes
Use rotisserie chicken for a faster preparation.
Butter lettuce and romaine are the best options for sturdy wraps.
Adjust the buffalo sauce to control the spice level.
For extra crunch, add thinly sliced celery to the toppings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes