Buffalo Chicken Lettuce Wraps, delicious, low-carb lettuce wraps topped with shredded carrots, celery and my homemade light blue cheese dressing.
Buffalo Chicken Lettuce Wraps
Making shredded buffalo chicken in the slow cooker is super easy, anyone can do this and you can use the chicken for everything from wraps and salads, to pizza toppings, sandwiches and more! I’ve now updated this with instructions for the Instant Pot as well! If you’re a buffalo chicken fan, you may also like Buffalo Chicken Meatballs, Buffalo Chicken Dip or Baked Buffalo Wings.
I don’t believe in omitting carbs from your diet, but some meals I may skip the carbs if I plan on having a carb-heavy dinner or breakfast. That’s when I love making lettuce wraps, they are perfect for holding your favorite sandwich fillings you would normally eat with bread.
How To Make Buffalo Chicken Lettuce Wraps
Lettuce wraps are low-carb, keto, gluten-free and low calorie, and don’t interfere with the flavors of the filling. A few tips when making lettuce wraps:
- Start by making shredded chicken. I like to do this in the slow cooker, but you can also do this in the Instant Pot. Directions are provided for both methods. You can also use leftover chicken breast from a rotisserie or even canned, in a pinch.
- Look for lettuce leaves that are large enough to hold the filling. I like to use iceberg lettuce for larger cups. Romaine lettuce and baby romaine are also great.
- The leaves of butter or boston lettuce are smaller, but also wonderful.
What To Serve With Buffalo Chicken Lettuce Wraps:
- If you want something crispy, serve with some baked chips on the side.
- If you prefer, you can turn this into a big chopped salad by simply serving this over a bowl over chopped lettuce.
- To keep it low carb, serve it with celery sticks or carrot sticks and blue cheese dip.
- Add more protein by increasing the serving size or have some cottage cheese or yogurt on the side.
- Serve it with a piece of fruit on the side like an apple or pear.
Tools Used For This Recipe
More Buffalo Chicken-Inspired Recipes
Yield: 6 servings
Serving Size: 1 /2 cup + veggies
Slow cooker method:
In a slow cooker, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn’t enough).
Cover and cook on high 4 hours.
Remove the chicken from pot, reserve 1/2 cup broth and discard the rest.
Shred the chicken with two forks, return to the slow cooker with the 1/4 to 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes. Makes 3 cups chicken.
To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice. Wrap up and start eating!
Instant Pot method:
Combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn’t enough) in the Instant Pot. Cover and cook high pressure 15 minutes. Natural release.
Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the pot with the 1/4 to 1/2 cup broth and the hot sauce and saute 2 to 3 minutes. Makes 3 cups chicken.
To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice. Wrap up and start eating!
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Nutritional info does not include the blue cheese dressing.
Serving: 1 /2 cup + veggies, Calories: 147.5 kcal, Carbohydrates: 5.2 g, Protein: 25 g, Fat: 0.1 g, Sodium: 879 mg, Fiber: 1.5 g, Sugar: 1.5 g
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