Past Recipes
Buffalo Chicken Lettuce Wraps

Buffalo Chicken Lettuce Wraps with Celery, Radishes, and Blue Cheese Dressing

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Recipe Details


After perfecting the art of homemade Buffalo sauce on our Buffalo chicken pizza, we're channeling the same flavors into lightened-up lettuce wraps. Chicken is pan-roasted, then shredded and tossed in a blend of Sriracha, sautéed garlic, and melted butter. It's stuffed into crisp romaine lettuce leaves with a slaw of celery, radishes, and carrots, then drizzled with creamy blue cheese dressing.


  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 610
  • Protein 51g
  • Total Carb 34g
  • Total Fat 36g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • celery stalks
    celery stalks
  • carrots
    6 ounces
  • red radishes
    3 ounces
    red radishes
  • chives
    1/8 ounce
  • lemon
  • garlic
    2 cloves
  • nonfat Greek yogurt
    1 container
    nonfat Greek yogurt
  • crumbled blue cheese
    1 ounce
    crumbled blue cheese
  • unsalted butter
    4 packets
    unsalted butter
  • Sriracha
    5 packets
  • romaine
    1 head

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan

Cooking Steps

  1. Cook chicken

    Cook chicken

    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.

  2. Prepare ingredients

    Prepare ingredients

    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.

  3. Make slaw and dressing

    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.

  4. Make Buffalo chicken

    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.

  5. Prepare lettuce wraps

    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).

  6. Plate Buffalo chicken lettuce 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!

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