Buffalo Chicken Lettuce Wraps

Crispy chicken tossed in a tangy buffalo sauce, wrapped in a cool lettuce wrap and topped with crunchy carrot slices and dabs of chunky blue cheese. 

So yeah, I guess it wouldn’t kill me to eat low-carb once in a while… and this buffalo chicken is loaded with so much flavor, who needs a regular wrap? The crunch of these cool lettuce wraps is actually way better, it is a perfect offset to that tangy buffalo sauce. This was the first time that I’ve ever used corn flakes (okay actually frosted flakes because that’s all I had), to “bread” the chicken, and it was actually super-duper delicious and crunchy, and since their baked, you don’t even have to feel bad!

I’ve gotta give it to Marie’s Blue Cheese too- it’s by far the best. It’s in the produce section with the refrigerated salad dressings, you have to try it if you haven’t already- the closest you’ll ever get to restaurant blue cheese. And I’m not even paid to say that folks, not even paid to say it.

If you’re not a buffalo chicken fan, you can use all kinds of sauces for this chicken. (Baked honey BBQ sauce, for example- the recipe for that is in the notes!) For an added crunch with that sauce you could use sliced almonds or even sesame seeds!

The best part about ending a food “photo shoot” … is the moment I finally get to pick up the food, and take a BIG  OL’ BITE….. this was purely magical… CRUNCH. 

Buffalo Chicken Lettuce Wraps
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Crispy Baked Chicken
  • 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • ½ teaspoon seasoned salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • 1 cup flour
  • 2 large eggs
  • ¼ cup milk
  • 5 cups crushed corn flakes*
Buffalo Sauce
  • 1 stick butter
  • 1 cup Frank's Red Hot Sauce
  • 2 teaspoons Cayenne
Lettuce Wraps
  • 1 medium head iceburg lettuce, separated into lettuce leaves
  • ⅓ cup julienne carrots
  • 3 sticks of celery, cut into thirds to garnish
  • ½ cup chunky blue cheese (Marie's is a great brand, in the refigerated section)
  1. Preheat the oven to 375 degrees. Lightly coat a baking sheet with cooking spray and set aside.
  2. Mix the seasonings together in a medium bowl and toss in the chicken, coating evenly.
  3. Add the flour to the bowl and coat the chicken in it.
  4. Mix the eggs and milk together in a small bowl, and dip each piece of chicken into it, removing them quickly.
  5. Finally, coat each piece of chicken in the crushed corn flakes, and set them on the baking pan.
  6. Bake the chicken for about 18 minutes, flipping them over about halfway through.
  7. As the chicken bakes, melt the stick of butter in a saucepan and add the hot sauce and cayenne. Mix until well combined.
  8. Use tongs to toss the chicken into the buffalo sauce, mix around gently until well coated and place on a side plate.
  9. Place 4-5 chicken pieces onto the center of a lettuce leaf and drizzle with blue cheese.
  10. Top with the julienned carrots and serve with a side of celery.
*I actually used frosted flakes instead of corn flakes because it was all I had... and it was surprisingly delicious!

Easy Honey BBQ Sauce

3/4 cup your favorite BBQ sauce
1/4 cup honey
1/4 cup ketchup

Chicken coating & alternative sauce recipe source: Sally’s Baking Addiction

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