Description

A quick, 15-minute weeknight dinner featuring crisp lettuce leaves filled with spicy, creamy buffalo chicken and Greek yogurt sauce. This high-protein, low-carb meal is kid-approved and requires zero advanced cooking skills.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts or thighs
1 large head iceberg or butter lettuce (about 300g)
1 tablespoon butter (or olive oil for dairy-free)
1/2 cup Greek yogurt (full-fat or 2%)
1/2 cup buffalo sauce (e.g., Frank’s RedHot)
1 teaspoon garlic powder
Salt and pepper to taste
Optional toppings: Blue cheese crumbles, celery sticks, carrot sticks, green onions

Instructions

Wash and thoroughly dry the lettuce leaves. Remove the hard core and set aside on a plate or in the fridge.
Heat butter in a large skillet over medium-high heat. Season chicken with salt and pepper.
Cook chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Let rest for 5 minutes.
Shred or chop the rested chicken into bite-sized pieces.
In a mixing bowl, combine Greek yogurt, buffalo sauce, garlic powder, and a pinch of salt. Stir until smooth.
Add the shredded chicken to the sauce mixture and toss gently to coat evenly.
Scoop about 1/4 cup of the chicken mixture into a lettuce leaf. Add optional toppings if desired.
Fold the bottom of the leaf up and fold in the sides to create a wrap. Serve immediately.

Notes

Ensure lettuce is completely dry to prevent soggy wraps. Use room temperature yogurt for a smoother sauce. If using rotisserie chicken, skip the cooking step and just shred. Do not freeze, as the lettuce will wilt and yogurt sauce will separate.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 2 wraps per serving
Calories: 280
Sugar: 4
Sodium: 650
Fat: 12
Saturated Fat: 4
Carbohydrates: 8
Fiber: 2
Protein: 32

Keywords: buffalo chicken, lettuce wraps, high protein, low carb, quick dinner, weeknight meals, healthy recipes, gluten-free