Fancy up your buffalo chicken by serving it in some cool, crisp lettuce wraps! This is the perfect game day appetizer or light dinner option. Mmmm!
This month for Secret Recipe Club I was assigned to The Avid Appetite, a fun blog written by Rachel. Rachel lives in Jersey City with her family and shares her love of family, fun, and food through her wonderful blog that she’s maintained for 5+ years. So many of her recipes sounded so delicious that it was hard to just pick one! After checking out my options, I narrowed it down to Pepperjack Pimento Cheese Dip, her favorite Iced Coffee recipe, Spicy Sweet Potato Wedges, and Berry Baked Oatmeal… and my final pick, Buffalo Chicken Lettuce Wraps. I wish I had time to try everything!
These buffalo chicken lettuce wraps certainly hit the spot! They were the perfect blend of spicy, creamy, cheesy, and cool. We enjoyed them during Selection Sunday last week [go Hoosiers!], but they’d be equally good during any sporting event, party, or get together. To be honest, buffalo chicken isn’t always my favorite–some versions are too spicy, and most versions are too messy–but this recipe may make me a diehard fan. 🙂 If you like buffalo chicken, you’ll love this recipe!
I changed a few things with Rachel’s original recipe–namely, using feta cheese and ranch dressing in place of bleu cheese and bleu cheese dressing, but the heart of the recipe is still there. If you’re a bleu cheese fan, knock yourself out, haha. I also added celery on top for some crunch! Yum! Thanks, Rachel, for this tasty treat!
one year ago: French Toast Casserole
two years ago: Tasty Mexican Lentils
three years ago: Quick Chocolate Pudding
four years ago: Alice’s Vanilla Tea-Infused Granola
five years ago: Roasted Tomato and Black Bean Soup
Buffalo Chicken Lettuce Wraps
from The Avid Appetite
- 3 chicken breasts or 4-5 chicken thighs – I used bone in, skin on chicken thighs but boneless skinless would work too
- freshly ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- extra virgin olive oil, if using boneless skinless chicken
- 4 ounces cream cheese
- 1/2 cup Frank’s red hot sauce
- 1/2 cup crumbled feta or bleu cheese
- 1 head Boston or iceberg lettuce, washed and dried, then separated into individual leaves
- 1/3 cup ranch or bleu cheese dressing
- 2 stalks celery, chopped
Preheat oven to 425 degrees. Place chicken on a large baking sheet lined with foil. [If using boneless skinless chicken, brush chicken with olive oil.] Sprinkle chicken with pepper, paprika, and thyme. Bake for 20-25 minutes until cooked through. Let rest for about 10 minutes to cool, then remove skin and bones and chop into bite size pieces.
Meanwhile, place cream cheese, hot sauce, and feta in a large mixing bowl. Stir together and add chicken. Transfer mixture to an oven safe baking dish to heat through, or place in a skillet set over low heat. Cook until cheese has melted, about 10 minutes.
When ready to serve, spoon buffalo chicken into prepared lettuce leaves. Drizzle with ranch dressing and top with celery.
Be sure to check out all the other recipes made by my SRC friends this week at the link below!