Buffalo chicken lettuce wraps
Treat yourself to low-carb buffalo chicken lettuce wraps that deliver big on flavor and have just the right amount of crunch! Oven-baking makes for easy clean up.
Servings: 7
Calories: 210kcal
Ingredients
- 1 large boneless skinless chicken breast cut into bite size pieces 1-2 inches thick
- ⅓ cup Franks red hot
- 2-3 tablespoon butter melted (use 3 for not so spicy)
- 2 garlic cloves minced (1 tablespoon)
- Salt and pepper to taste
- 1 cup pork rinds or panko breadcrumbs if not keto or low carb
- 1 tablespoon olive oil or vegetable oil
- 1 large head Butter lettuce boston bib or romaine lettuce
- 1 large carrot cut into matchsticks
- 1 large red onion finely diced
- Blue cheese or ranch dressing for serving
- Blue cheese crumbles for serving optional
- Celery stalks for serving
Instructions
- 1. In a large bowl, combine hot sauce, butter, garlic, salt and black pepper. Add chicken and toss to coat. (Or you can make a little extra sauce and keep it separate for later to drizzle over the chicken once baked).
- 2. Cover with plastic wrap and let marinate in the fridge for 30 min.
- 3. Preheat oven to 375 F.
- 4. Dip each chicken piece into pork rinds/breadcrumbs. Arrange the chicken on a large baking sheet lined with parchment paper or foil, keeping them apart from one another. Bake for 30 minutes.
- 5. Remove from the oven and let cool for a couple of minutes. Here you can toss the chicken in more hot sauce mixture (that’s what I did.)
- 6. Meanwhile, assemble the wraps by combining carrots, red onion, and bell peppers on top of lettuce. Add chicken pieces, drizzle with ranch dressing or blue cheese sauce and serve.
Notes
How to reheat buffalo chicken:
1. Preheat oven or air fryer to 350 degrees. 2. Cook until hot and crispy.Nutrition
Serving: 1 | Calories: 210kcal | Carbohydrates: 7g | Protein: 11g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 39mg | Sodium: 631mg | Fiber: 1g | Sugar: 2g