Ingredients
2 boneless, skinless chicken breasts (about 1 lb total)
1/2 cup buffalo sauce (hot sauce + melted butter, or vegan alternative)
1/4 cup Greek yogurt (or dairy-free cream cheese for cooling ‘ranch’)
1 tbsp celery, finely chopped
2 tbsp green onions, sliced
2 heads romaine lettuce (for cups)
1/2 tsp salt
1/2 tsp black pepper
3 tbsp unsalted butter, melted (optional for sauce richness)
1/4 cup blue cheese crumbles (optional)
Instructions
Poach chicken breasts in water (170°F) until 165°F internal temp. Shred with 2 forks.
Toss shredded chicken with buffalo sauce until evenly coated.
Stretch romaine leaves to form lettuce cups (keep leaves intact).
Spoon chicken mixture into lettuce cups.
Top each with yogurt, celery, green onions, salt/pepper.
Finish with optional blue cheese crumbles, if using.
Notes
Use rotisserie chicken to save time
Substitute vegan buffalo sauce for a halal/dairy-free version
Adjust spice level by tweaking sauce quantity
Double romaine head for extra sturdy wraps
Store leftovers in airtight container for up to 2 days
- Prep Time: 15
- Cook Time: 20
- Category: Quick Chicken
- Method: Poaching/Buffalo Toss
- Cuisine: American
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 wrap
- Calories: 225
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg