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High Protein Buffalo Chicken Lettuce Wraps

Sophia Martinez
Buffalo chicken tossed in a yogurt sauce, served in crisp lettuce cups. 43g protein — 20 minutes, one pan, low carb.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch
Cuisine American
Servings 4
Calories 220 kcal

Equipment

  • A large skillet with a lid for searing and steaming the chicken
  • Two forks for shredding the chicken
  • A mixing bowl for whisking the buffalo yogurt sauce

Ingredients
  

  • 500 g boneless skinless chicken breast
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup hot sauce such as Frank's RedHot
  • 1/2 cup plain Greek yogurt
  • 1 tbsp butter melted
  • 1 tsp white vinegar
  • 8 large butter lettuce leaves
  • 1/4 cup blue cheese crumbles
  • 2 celery sticks finely diced
  • 2 spring onions sliced

Instructions
 

  • Season the chicken with garlic powder, salt and pepper. Heat the oil in a large skillet over medium-high heat and sear the chicken 3–4 minutes per side.
  • Add 1/4 cup water, cover with the lid, and cook 6–8 minutes more until the chicken reaches 74°C inside.
  • Lift the chicken out and shred it with two forks.
  • Whisk the hot sauce, Greek yogurt, melted butter and vinegar in a bowl.
  • Toss the shredded chicken in the sauce until coated.
  • Spoon into the lettuce leaves and top with blue cheese, celery and spring onions.

Notes

Steam with the lid on so the chicken stays juicy for shredding. Pack lettuce separately — keeps 3 days refrigerated.
Keyword buffalo chicken, high protein, lettuce wraps, low carb, lunch