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

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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.

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Questions

What internal temperature should Buffalo Chicken Lettuce Cups reach?

For Buffalo Chicken Lettuce Cups, the target internal temperature is 165 F (about 75 C), given in step 2. A probe thermometer removes the guesswork.

Can I use chicken thighs instead of chicken breasts in Buffalo Chicken Lettuce Cups?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Buffalo Chicken Lettuce Cups uses 1.5 lbs boneless, skinless chicken breasts, cut into 1/2-inch dice.

Is Buffalo Chicken Lettuce Cups spicy?

Moderately. The heat in Buffalo Chicken Lettuce Cups comes from 1/3 cup Frank's RedHot sauce (or similar buffalo-style hot sauce). For a milder plate, start with half the hot sauce and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Buffalo Chicken Lettuce Cups dairy-free?

Yes. The dairy in Buffalo Chicken Lettuce Cups 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 much protein is in Buffalo Chicken Lettuce Cups?

One serving (the recipe makes 4) has 4 g of protein in about 290 calories, alongside 22 g carbohydrate and 14 g fat, plus 6 g fiber and 343 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein lunch collection.

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