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Two low carb buffalo chicken wraps cut in half and stacked on a white plate with a side of hot sauce.
Maryam

Low Carb Buffalo Chicken Wraps

Spicy, creamy buffalo chicken tucked into crisp lettuce cups for all the flavor without the carbs.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, lunch
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper freshly ground
For the Buffalo Sauce
  • 3 tbsp unsalted butter
  • 0.5 cup Frank's RedHot Original or other cayenne pepper sauce
  • 0.5 tsp garlic powder
For the Wraps
  • 1 head butter lettuce leaves separated, washed and dried
  • 2 stalks celery thinly sliced
  • 0.25 cup ranch dressing for serving
  • 0.25 cup blue cheese crumbles optional

Equipment

  • Large skillet
  • Tongs
  • Small Bowl

Method
 

Cook the Chicken
  1. Pat chicken pieces dry with paper towels. Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and cook undisturbed for 4-5 minutes until golden brown on the bottom. Flip and cook 3-4 minutes more until cooked through and no pink remains. Transfer to a plate.
Make the Buffalo Sauce
  1. Reduce heat to medium-low. Add butter to the same skillet and let it melt, scraping up any browned bits. Whisk in hot sauce and garlic powder until smooth. Simmer for 2 minutes until slightly thickened.
  2. Return chicken to the skillet and toss to coat evenly in sauce. Cook 1-2 minutes, stirring constantly, until chicken is glossy and sauce clings well. Remove from heat.
Assemble the Wraps
  1. Spoon 2-3 tablespoons of buffalo chicken into each lettuce cup. Top with sliced celery, a drizzle of ranch, and blue cheese if using. Serve immediately while chicken is warm.

Notes

For extra crunch, add shredded carrots or thinly sliced cucumber. The buffalo chicken keeps well refrigerated for 3 days - reheat gently and assemble fresh wraps when ready to eat. If you prefer milder heat, use 3 tablespoons hot sauce and increase butter to 4 tablespoons.