Description
Crispy lettuce leaves loaded with spicy buffalo chicken, fresh veggies, and a drizzle of creamy dressing — a quick, protein-packed meal or snack perfect for a light lunch or appetizer.
Ingredients
Buffalo Chicken
- 2 cups cooked shredded chicken
- ¼ cup buffalo sauce
- 1 tablespoon butter, melted
Lettuce Boats
- 8 large romaine or iceberg lettuce leaves
Toppings
- ¼ cup shredded carrots
- ¼ cup diced celery
- ¼ cup crumbled blue cheese or ranch dressing
Instructions
- Prepare the Buffalo Sauce: In a skillet over medium heat, combine the buffalo sauce and melted butter. Stir occasionally until the mixture is warmed through and well blended, about 2-3 minutes.
- Coat the Chicken: Add the cooked shredded chicken to the skillet and toss well so every piece is evenly coated with the warm buffalo sauce mixture. Cook for an additional 2 minutes to heat the chicken through.
- Assemble the Lettuce Boats: Lay out the large lettuce leaves on a serving plate. Spoon a generous amount of the buffalo chicken mixture onto each leaf to form the base of the lettuce boats.
- Add Toppings: Sprinkle shredded carrots, diced celery, and crumbled blue cheese or drizzle ranch dressing over the buffalo chicken for added flavor and texture.
- Serve Immediately: Serve the buffalo chicken lettuce boats fresh as a light lunch or an appetizer to enjoy the crispness of the lettuce paired with the spicy, creamy filling.
Notes
- Substitute Greek yogurt ranch dressing for a lighter, healthier option.
- This recipe works perfectly with rotisserie chicken to save time.
- For extra spice, add a dash of cayenne pepper to the buffalo sauce mixture.
- Can be served as a low-carb alternative to sandwiches or wraps.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Lunch, Appetizer
- Method: Stovetop
- Cuisine: American
