Slow Cooker Buffalo Chicken Lettuce Wraps are a spicy, flavorful, and healthy twist on classic Buffalo wings — without the guilt! Tender shredded chicken simmered in tangy Buffalo sauce and served in crisp lettuce cups makes this dish both satisfying and light. It’s perfect for meal prep, game day gatherings, or a quick weeknight dinner that doesn’t compromise on taste.
Buffalo Chicken Lettuce Wraps:
The slow cooker does all the hard work for you — gently infusing the chicken with spicy, savory flavors while keeping it juicy and tender. Wrapped in cool, crunchy lettuce and topped with your favorite dressings or veggies, this recipe offers a perfect balance of heat, freshness, and texture.
History:
Buffalo chicken originated in Buffalo, New York, in the 1960s, when the famous Buffalo wing was created. Over time, the bold and zesty flavor of Buffalo sauce made its way into countless recipes, from dips to sandwiches. With the rise of healthy eating trends, cooks began reinventing the dish into lighter versions — and the Buffalo Chicken Lettuce Wrap was born. By using lettuce instead of bread or tortillas, it maintains the fiery flavor while cutting down on carbs and calories.
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Buffalo Chicken Lettuce Wraps
Ingredients
- 2 lbs (900 g) boneless, skinless chicken breasts
- ½ cup Buffalo wing sauce (such as Frank’s RedHot)
- 2 tablespoons butter (optional for richness)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ cup chicken broth (optional, for extra moisture)
- 1 head butter lettuce or romaine leaves (for wraps)
- ½ cup crumbled blue cheese or ranch dressing (optional topping)
- 1 cup shredded carrots or celery slices (optional topping)
Instructions
- Add ingredients: Place chicken breasts in the slow cooker. Pour Buffalo sauce, butter, garlic powder, onion powder, black pepper, and chicken broth (if using) over the chicken.
- Cook: Cover and cook on low for 6 hours or high for 3–4 hours, until chicken is tender and easily shredded.
- Shred: Remove chicken and shred it using two forks. Return shredded chicken to the slow cooker and mix with sauce.
- Assemble: Spoon Buffalo chicken into lettuce leaves.
- Top: Add blue cheese, ranch dressing, celery, or carrots as desired.
- Serve immediately while warm.
Notes
- For a creamier flavor, mix a little ranch or Greek yogurt into the shredded chicken.
- Adjust Buffalo sauce to taste — more for heat lovers, less for mild flavor.
- Romaine or iceberg lettuce can substitute for butter lettuce.
- Store leftover chicken in the fridge for up to 4 days or freeze for up to 2 months.
- Serve as sliders on mini buns for a party-friendly version.
Tips for Buffalo Chicken Lettuce Wraps:
- Add a splash of vinegar or lemon juice for extra tanginess.
- To make it dairy-free, skip butter and cheese or use vegan alternatives.
- If your chicken is dry, mix in a tablespoon of ranch or cream cheese after cooking.
- Serve with cucumber slices or celery sticks for a crunchy contrast.
- Double the batch for meal prep — it reheats beautifully!
FAQ’s for Buffalo Chicken Lettuce Wraps:
Q: Can I use frozen chicken?
Yes, you can. Just add an extra hour of cooking time if using frozen chicken breasts.
Q: What kind of lettuce is best?
Butter lettuce or romaine works best as they hold the filling well and stay crisp.
Q: Can I make this on the stovetop?
Yes! Simmer the chicken in a covered pan on low heat for 30–40 minutes, then shred.
Q: Is this recipe keto-friendly?
Yes, it’s naturally low in carbs and perfect for keto or paleo diets.
Q: What side dishes go well with this?
Serve with coleslaw, sweet potato fries, or a simple cucumber salad.
Conclusion:
Slow Cooker Buffalo Chicken Lettuce Wraps are the ultimate mix of spicy, juicy, and refreshing flavors. With minimal prep and hands-off cooking, they’re perfect for anyone craving a flavorful, healthy meal. Whether for lunch, dinner, or a light party appetizer, these wraps deliver satisfaction without the extra calories.