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High Protein Buffalo Chicken Lettuce Wraps

High Protein Buffalo Chicken Lettuce Wraps - recipe card
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These lettuce wraps feature shredded chicken tossed in a spicy buffalo sauce, all tucked into crisp butter lettuce cups. The addition of Greek yogurt and blue cheese creates a creamy, tangy contrast, making each bite satisfying and packed with protein.

Ingredients

Scale
  • 1 1/2 lb boneless, skinless chicken breasts
  • 1/2 cup Frank’s RedHot Original hot sauce (or similar cayenne-based hot sauce)
  • 2 tbsp unsalted butter
  • 1/2 cup full-fat Greek yogurt
  • 1/4 cup crumbled blue cheese (about 1 oz)
  • 2 tbsp blue cheese dressing (optional, for extra creaminess)
  • 1 tbsp olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 8 large leaves butter lettuce, washed and dried
  • 1/2 small red onion, thinly sliced
  • 2 medium celery stalks, diced into 1/4-inch pieces
  • 1 medium carrot, grated or cut into thin matchsticks

Instructions

  1. Season the chicken breasts evenly with kosher salt and black pepper on both sides. Let rest at room temperature for 5 minutes to allow the seasoning to adhere.
  2. In a large skillet or sauté pan, heat 1 tablespoon olive oil over medium-high heat until the oil shimmers and just begins to smoke slightly. Carefully place the chicken breasts in the pan, making sure not to overcrowd. Cook for 6-7 minutes per side, until the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer and the juices run clear. Transfer to a cutting board and let rest for 5 minutes to retain moisture.
  3. While the chicken rests, reduce the heat to low and add the unsalted butter to the same pan. Once melted, whisk in the hot sauce until fully combined. Remove from heat and set aside.
  4. Shred the chicken using two forks or by hand, discarding any excess fat or connective tissue. Place the shredded chicken in a medium bowl.
  5. Pour the buffalo sauce mixture over the shredded chicken and toss well to coat every strand. Let cool for 2 minutes, then fold in the full-fat Greek yogurt, crumbled blue cheese, and blue cheese dressing (if using). The Greek yogurt adds creaminess and additional protein while balancing the heat.
  6. Arrange the butter lettuce leaves on a large platter or divide evenly among four plates. Spoon the buffalo chicken mixture into each lettuce cup, about 1/4 cup per wrap.
  7. Top each wrap with a few slices of red onion, diced celery, and grated carrot. Serve immediately, with extra hot sauce or blue cheese dressing on the side if desired.

Notes

Storage: Refrigerate leftover chicken mixture in an airtight container for up to 3 days. Freezing is not recommended as the lettuce will not freeze well and the texture of the Greek yogurt may change upon thawing. Reheating: Warm the chicken mixture in a skillet over medium-low heat for 3-4 minutes, stirring occasionally, until heated through (165°F / 74°C). Alternatively, microwave in 30-second bursts, stirring between intervals. Assemble lettuce wraps only just before serving to keep the lettuce crisp.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-buffalo-chicken-lettuce-wraps/