Gluten-Free Buffalo Chicken Lettuce Wraps

Ingredients

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• 1 lb cooked shredded chicken or protein of choice (e.g., tofu, chickpeas)
• 1/2 cup gluten-free buffalo sauce (check label for GF certification)
• 1/4 cup gluten-free ranch or blue cheese dressing
• 1 tbsp rice vinegar Shop
• 1 tsp sesame oil Shop
• 8-12 large lettuce leaves (butter, iceberg, or romaine)
• 1 cup shredded carrots
• 1 cup thinly sliced celery
• 1/2 cup diced red onion
• optional crumbled gluten-free blue cheese or dairy-free alternative
• optional chopped fresh cilantro or chives for garnish

Instructions

1. 1 In a medium bowl, combine the cooked shredded chicken or your chosen protein with the gluten-free buffalo sauce, gluten-free ranch or blue cheese dressing, rice vinegar, and sesame oil. Toss gently until the protein is evenly coated, allowing the flavors to meld for about 5 minutes.
2. 2 While the protein marinates, prepare your fresh vegetables. Ensure the shredded carrots, thinly sliced celery, and diced red onion are ready to be added for crunch and freshness. If using, crumble the gluten-free blue cheese at this stage.
3. 3 Carefully separate the large lettuce leaves, ensuring they are intact and can hold the filling. Rinse them under cool water and pat them dry with a clean kitchen towel or paper towels to remove excess moisture.
4. 4 Assemble the lettuce wraps by spooning a generous portion of the buffalo-coated protein mixture into each lettuce leaf. Top with a colorful mix of shredded carrots, sliced celery, and diced red onion for added texture and flavor.
5. 5 Garnish the wraps with optional crumbled gluten-free blue cheese and fresh cilantro or chives, if desired. Serve immediately for the best crispness and enjoy this flavorful, gluten-free lunch option.

Nutrition (per serving)

Tips & Notes

• Choose a buffalo sauce and a ranch or blue cheese dressing labeled gluten-free. Hot sauces are usually simple, but bottled dressings often use thickeners and flavorings.
• Let excess buffalo sauce drip off the chicken before spooning it into the lettuce, so the wraps don't get soggy or drip.
• Serve extra celery and carrot sticks on the side. With the cool blue cheese or ranch dressing, they balance the heat of the sauce.

Common questions