Buffalo Chicken Lettuce Wraps with Celery, Radishes, and Blue Cheese Dressing
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Ingredients & Equipment
What we send
- 2boneless skinless chicken breasts
- 2celery stalks
- 6 ouncescarrots
- 3 ouncesred radishes
- 1/8 ouncechives
- 2 clovesgarlic
- 1 containernonfat Greek yogurt
- 1 ouncecrumbled blue cheese
- 4 packetsunsalted butter
- 5 packetsSriracha
- 1 headromaine
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium pan
Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a cutting board and set aside to rest. Reserve pan, off heat, for Step 4.
While chicken cooks, rinse all produce. Halve celery stalks lengthwise, then thinly slice crosswise on a diagonal. Quarter carrots lengthwise, then thinly slice crosswise on a diagonal. Halve radishes, then thinly slice into half-moons. Thinly slice chives. Halve lemon. Mince garlic.
Make slaw and dressing
In a medium bowl, whisk together 1 squeeze lemon juice, 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to combine. Add celery, carrots, and radishes. Toss to coat; set aside. In a small bowl, whisk together Greek yogurt, blue cheese, half of chives, juice of ½ lemon, ¼ teaspoon salt, and pepper as desired until mostly smooth. Use any remaining lemon to brighten a glass of water.
Make Buffalo chicken
Shred rested chicken using 2 forks or roughly chop. Wipe pan from chicken clean and place over medium heat with butter. When butter is foamy, add garlic and cook, stirring, until fragrant, 1-2 minutes. Remove pan from heat and stir in Sriracha to combine—use a pair of kitchen scissors to cut packets open together (you could use less, but a little spiciness is what makes this Buffalo sauce!). Add shredded chicken and toss to coat with sauce.
Prepare lettuce wraps
Pat romaine dry with paper towel. Trim and discard tough stem, then separate large leaves for wraps (you'll need at least 3 per person, but if you have extra, double up your wraps).
Plate Buffalo chicken lettuce wraps
Divide lettuce wraps between serving plates. Fill wraps with buffalo chicken, then a small handful of slaw. Spoon over blue cheese dressing and garnish with remaining chives. Serve with remaining slaw and dig in!