Buffalo Chicken Lettuce Cups

Name: Buffalo Chicken Lettuce Cups
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1/2-inch dice; 1/3 cup Frank's RedHot sauce (or similar buffalo-style hot sauce); 2 tbsp unsalted butter; 2 tbsp olive oil; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp kosher salt; 2 butter lettuce heads, leaves separated; 2 celery stalks, thinly sliced; 1/4 cup blue cheese crumbles; 1/4 cup ranch dressing (gluten-free if needed); 2 green onions, thinly sliced

Spicy, tangy buffalo chicken tossed in classic hot sauce and butter, served in crisp butter lettuce cups with celery, blue cheese crumbles, and a drizzle of ranch - all the game-day flavor with none of the bread.

25 minEasyServes 4290 cal/serving

AmericanLunchStovetopLow CarbHigh ProteinHigh FiberGluten-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

1.5 lbs boneless, skinless chicken breasts, cut into 1/2-inch dice
1/3 cup Frank's RedHot sauce (or similar buffalo-style hot sauce)
2 tbsp unsalted butter
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp kosher salt
2 butter lettuce heads, leaves separated
2 celery stalks, thinly sliced
1/4 cup blue cheese crumbles
1/4 cup ranch dressing (gluten-free if needed)
2 green onions, thinly sliced

Instructions

1

Season 1.5 lbs cut into 1/2-inch dice boneless, skinless chicken breasts with 1/4 tsp kosher salt, 1/2 tsp garlic powder, and 1/2 tsp onion powder.
2

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, 6-8 minutes until cooked through to an internal temperature of 165°F (74°C). Transfer chicken to a bowl.
3

In a small saucepan over low heat, melt 2 tbsp unsalted butter with 1/3 cup Frank's RedHot sauce (or similar buffalo-style hot sauce), stirring to combine. Pour buffalo sauce over the cooked chicken and toss to coat evenly.
4

Arrange 2 leaves separated butter lettuce heads on a serving platter. Spoon the buffalo chicken into each cup.
5

Top each cup with 2 thinly sliced celery stalks, 1/4 cup blue cheese crumbles, and 2 thinly sliced green onions. Drizzle with 1/4 cup ranch dressing (gluten-free if needed) and serve immediately.

Questions

Can I make Buffalo Chicken Lettuce Cups dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, 2 butter lettuce heads, leaves separated, 1/4 cup blue cheese crumbles. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Buffalo Chicken Lettuce Cups keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Buffalo Chicken Lettuce Cups?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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