American 20 min

Buffalo Chicken Lettuce Wraps

Name: Buffalo Chicken Lettuce Wraps
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 1.5 lbs ground chicken; ½ cup hot sauce (Frank's RedHot); 2 tablespoons butter; 1 head butter lettuce, leaves separated; ½ cup celery, finely diced; ½ cup carrots, shredded; ¼ cup blue cheese crumbles; Blue cheese or ranch dressing for drizzling; 1 tablespoon olive oil; 1 teaspoon garlic powder; Salt and pepper to taste; Green onions for garnish

ketolow-carbhigh-proteinquickgluten-freespicy

Ingredientsfor 2

320

Cal

38g

Protein

Carbs

18g

Fat

11.5 lbs ground chicken
2½ cup hot sauce (Frank's RedHot)
32 tablespoons butter
41 head butter lettuce, leaves separated
5½ cup celery, finely diced
6½ cup carrots, shredded
7¼ cup blue cheese crumbles
8Blue cheese or ranch dressing for drizzling
91 tablespoon olive oil
101 teaspoon garlic powder
11Salt and pepper to taste
12Green onions for garnish

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Instructions

1
Heat olive oil in a large skillet over medium-high heat. Add ground chicken and season with garlic powder, salt, and pepper. Cook, breaking into small crumbles, for 6–8 minutes until fully cooked and beginning to crisp.
2
Reduce heat to medium-low. Add hot sauce and butter to the cooked chicken. Stir to combine and cook 2–3 minutes until the butter melts and the sauce coats the chicken in a glossy, spicy coating. Taste — add more hot sauce for extra heat.
3
Arrange large butter lettuce leaves as cups on a serving platter. The lettuce should have natural cup shapes that can hold the filling without spilling.
4
Fill each lettuce cup with buffalo chicken mixture. Top with diced celery, shredded carrots, blue cheese crumbles, and a drizzle of blue cheese or ranch dressing. Finish with green onions. These are best assembled just before serving so the lettuce stays crisp.