Buffalo Chicken Lettuce Wraps Recipe


5 from 2 votes
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Lettuce wraps have been a favorite quick-fix menu item that my husband and I have loved for years.


The tender, flavorful buffalo chicken all encased in crisp iceberg lettuce was just perfect – fresh tasting even.

To make them, I used skinless, boneless chicken breasts and chopped them into about 1-inch pieces. Then, I sauted the chicken in my large skillet with a bit of olive oil for about 7-10 minutes. Once the chicken was cooked through, I tossed in diced red onion, garlic, and mushrooms along with buffalo sauce and allowed it all to simmer for about 3 minutes.

As that was simmering, I began pulling apart the head of my iceberg lettuce to make assembly even easier.

Rather than making everyone’s buffalo chicken lettuce wraps for them, I simply made a lettuce wrap buffet including a platter of the lettuce leaves, a bowl for the buffalo chicken, toppings of celery and carrot sticks (since they normally go with buffalo wings!), and some blue cheese crumbles. Beside the buffet was a bowl of blue cheese dip as a sauce as well as some ranch dressing for spooning onto the wrap as a final touch before eating.

All in all, we were enjoying our buffalo chicken lettuce wraps 15 minutes after I began cooking them.

And since they only took 15 minutes to prepare, they are perfect for a quick-fix lunch or supper even on those busiest of days!

Here’s my buffalo chicken lettuce wraps recipe. I hope you love them as much as we did.

Buffalo Chicken Lettuce Wraps Recipe

5 from 2 votes
Buffalo Chicken Lettuce Wraps make a perfect quick-fix menu idea. Ready from start to finish in 15 minutes!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6


  • olive oil
  • 2 skinless, boneless chicken breasts, chopped into 1-inch pieces
  • 1/2 onion, diced
  • 2 cloves garlic, diced
  • 1/2 cup mushrooms, diced
  • 1/4 cup buffalo sauce
  • 12 lettuce leaves, such as iceberg or bibb
  • 1 celery, thinly sliced into 2-inch lengths
  • 1 carrot, thinly sliced into 2-inch lengths
  • blue cheese crumbles, optional
  • blue cheese dipping sauce, optional


  • Drizzle olive oil into a 12-inch skillet over medium-low heat. Add chicken and cook, stirring occasionally, until cooked through, about 7-10 minutes.
  • Add onion, garlic, mushrooms and buffalo sauce. Stir to combine and allow to simmer for about 3 minutes.
  • While buffalo chicken mixture is simmering, assemble platter for making lettuce wraps of lettuce leaves, celery, carrots, blue cheese crumbles, and blue cheese dipping sauce.
  • Serve warm.


Nutrition information does not include optional ingredients in the calculation.


Calories: 62kcal | Carbohydrates: 4g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 362mg | Potassium: 258mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5265IU | Vitamin C: 10mg | Calcium: 27mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 2 votes

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Recipe Review


  1. Colleen Powell says:

    5 stars
    I love to bake but with six kids i need to cook every day.. i like to cook one pan meals.. if i can put it into one pan or crock pot, pressure cooker etc. and finish it all up in one pan with layers of flavor is what I like the best.. simplicity at its best!