Ingredients:

  • 2 cups Cooked Chicken Breast, shredded
  • 1/2 cup Unsalted Butter
  • 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
  • 2 tablespoons White Vinegar
  • 1 teaspoon Worcestershire Sauce
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Salt
  • 1/2 cup Celery, finely diced
  • 1/4 cup Red Onion, finely minced
  • 1 head Butter Lettuce or Iceberg Lettuce, leaves separated
  • 1/2 cup Blue Cheese Dressing
  • 1/4 cup Blue Cheese Crumbles (Optional)
  • 2 tablespoons Fresh Chives, finely chopped

Instructions:

  1. Gently separate the lettuce leaves. Wash thoroughly and dry completely. Arrange the dry leaves on a serving platter.
  2. Make the Buffalo Sauce: In a medium saucepan, melt the butter over low heat. Whisk in the hot sauce, vinegar, Worcestershire sauce, garlic powder, onion powder, and salt until smooth and fully combined. Keep warm on the lowest setting.
  3. Sauté Aromatics: In a large skillet, heat a tiny drizzle of oil over medium heat. Add the diced celery and minced red onion. Sauté for 3–4 minutes until they soften slightly but retain some crunch.
  4. Combine the Chicken: Add the shredded chicken to the skillet with the vegetables. Pour about 3/4 of the prepared Buffalo sauce over the chicken mixture. Toss everything together well until the chicken is thoroughly coated and heated through (about 2–3 minutes). Taste and add more sauce if needed.
  5. Assemble the Wraps: Spoon a generous portion of the hot Buffalo chicken mixture into the centre of each dry lettuce cup.
  6. Finish and Serve: Drizzle each wrap with a little Blue Cheese dressing. Garnish with blue cheese crumbles and a sprinkle of fresh chives. Serve immediately alongside any extra dressing for dipping.