Gluten-free Buffalo chicken lettuce wraps have all the flavor found in traditional Buffalo wings – with none of the guilt! As an added bonus, this one-pan meal comes together in less than 30 minutes.
How times change! When I was a child, a plate of bread was at every meal. Today, as more and more people are discovering an intolerance to gluten, it’s disappearing and we’re looking for gluten-free replacements for our favourite meals.
This is a great recipe to keep on hand if you want sandwiches but can’t eat bread. It comes together quickly if you have the chicken breast already roasted and ready to go.
If there are family members who eat crackers or bread, this is just as good served as a sandwich or cracker topping. And there’s nothing stopping you from putting it on tortillas (wheat or corn) and making a typical wrap. Have fun with it. Recipes are jumping points.
To start, you’ll need 1 1/2 pounds roasted chicken breast. Use two forks to shred the meat, or use a knife to dice it.
This could be a rotisserie chicken from the grocery store, if you don’t to do any cooking. Or maybe you do like I do – roast up several chickens ahead of time, debone them, and store them in the freezer?
While you’re at it, dice 1 green pepper, 2 celery stalks, and 2 green onions.
Melt 2 Tablespoons oil in a skillet and add the pepper and celery. Saute until tender. It should take about 5 minutes.
Add the chicken along with 2 teaspoons onion powder and 1 teaspoon garlic powder.
Cook and stir until the meat is hot. Add salt and pepper to taste.
Stir in 1/2 cup Frank’s hot sauce and stir together just to heat up the sauce. Remove from heat. Stir in the diced green onion.
Serve this in “cups” made from Bibb lettuce!
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- 2 Tablespoons oil
- 1 green bell pepper, finely diced
- 2 celery stalks, diced
- 1 1/2 pounds chicken breast, shredded
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 cup Frank’s hot sauce
- 2 green onions, sliced
- 1 head Bibb or butter lettuce, leaves removed, washed and patted dry
- Melt the oil in a large sauté pan over medium heat.
- Add the diced pepper and celery, and sauté until tender, around 5 minutes.
- Add the chicken, onion powder, and garlic powder. Stir well and season with salt and pepper, to taste.
- Cook for 2-3 minutes, or until the chicken is heated through.
- Add the hot sauce and sauté while stirring for another minute or two, until the sauce is heated through and everything is well coated.
- Remove from heat and stir in the sliced green onions.
- To serve, fill Bibb lettuce cups with a few tablespoons of the chicken mixture.
- Serving Size: 4