You can make them ahead of time, which is always a plus. They’re ready in just 30 minutes! I owe this recipe to my daughter. She made an initial version, which was delicious but time-consuming. Being a lazy cook, I immediately set out to make an easy version. It took a few tries, but the result is so incredibly good that this recipe has become a family favorite that I make almost weekly. It’s so easy, in fact, that the other day I had just one leftover chicken breast in the fridge, so I adjusted the amounts and quickly whipped up a single serving for myself for lunch. I was a happy camper!
Ingredients
Instructions
Recipe Card
Cooked chicken breast, shredded: I usually use baked chicken breast. You can also use grilled chicken breast or broiled chicken breast. Lettuce: Boston or Bibb lettuce are the best varieties for wraps. Buffalo sauce: I make it myself by mixing together cayenne pepper sauce (I use Frank’s), melted butter, garlic powder, and smoked paprika. Blue cheese dressing: You can use store-bought or homemade. I love using homemade blue cheese dressing. It’s wonderfully rich and creamy, providing the perfect balance to the chicken’s spiciness.
Whisk together the buffalo sauce ingredients In a large bowl. Add the shredded chicken in batches and mix until thoroughly coated. Spoon the chicken mixture into the lettuce leaves. Top with blue cheese dressing, and serve! However, as mentioned above, you can also serve them as a meal, either lunch or dinner. Just double the amounts per person if you do. I serve these wraps cold, but if you’re not making them ahead of time, you can briefly reheat the chicken before piling it on top of the lettuce leaves. The chicken mixture itself, without the lettuce, can be stored in the fridge, in an airtight container, for up to 4 days. Count these four days from the day the chicken was cooked.
