Buffalo Chicken Lettuce Wraps

What People Ask

How to Make Buffalo Chicken Lettuce Wraps

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1. Heat the oil in a large frying pan over medium-high heat. Cook the chicken for 8 minutes, stirring now and then, until browned and cooked through.

   Mark done Start 8 min timer

2. Stir the hot sauce, butter and garlic powder together, pour over the chicken and cook for 2 minutes, until glossy and the sauce has mostly cooked in.

   Mark done Start 2 min timer

3. Mix the yogurt, lemon juice, dill, garlic and salt in a small bowl.

   Mark done

4. Spoon the chicken into the lettuce leaves, top with the celery, carrots and spring onions and drizzle with the yogurt sauce.

   Mark done

Worth Getting Right

• Use a classic cayenne hot sauce for the real buffalo flavour; sweet or smoky ones change it.
• If you want a hotter wrap, add more hot sauce at the table.
• Chill the lettuce leaves in a bowl of cold water for crisp cups.

If You're Missing Something

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Serve It With

Celery sticks · Sliced radishes · Cherry tomatoes

Storage

Keeps in the fridge for up to 3 days, with the lettuce and sauce stored separately.

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.