Buffalo Chicken Lettuce Wraps, delicious low carb lettuce wraps, topped with shredded carrots, celery and my homemade light blue cheese dressing.
Buffalo Chicken Salad Wraps
Making shredded buffalo chicken in the slow cooker is super easy, anyone can do it and you can use the chicken in everything from wraps and salads to pizza toppings, sandwiches and more! I’ve now updated this with instructions for the Instant Pot too! If you’re a fan of Buffalo Chicken, you might also like Buffalo Chicken Meatballs, Buffalo Chicken Dip, or Baked Buffalo Wings.
I don’t believe in eliminating carbohydrates from your diet, but I can eliminate carbohydrates from some meals if I’m planning on having a high-carb dinner or breakfast. Then I like to make lettuce wraps, they are perfect for holding your favorite sandwich fillings that you would normally eat with bread.
How to Make Buffalo Chicken Salad Wraps
Low-carb, ketogenic, gluten-free, and low-calorie, lettuce wraps don’t detract from the flavor of the filling. A few tips for making lettuce wraps:
- Start by making shredded chicken. I like to do this in the slow cooker, but you can also do this in the Instant Pot. Instructions are provided for both methods. You can also use leftover rotisserie or even canned chicken breasts in a pinch.
- Look for lettuce leaves large enough to hold the filling. For larger cups, I like to use iceberg lettuce. Romaine lettuce and baby romaine lettuce are also great.
- The leaves of butter or lamb’s lettuce are smaller but also wonderful.
What to Serve with Buffalo Chicken Salad Wraps:
- If you want something crunchy, serve with baked chips on the side.
- If you prefer, you can make a large chopped salad out of this by simply serving it over a bowl of chopped lettuce.
- To keep it low carb, serve with celery sticks or carrot sticks and blue cheese dip.
- Add more protein by increasing portion size or having some cottage cheese or yogurt on the side.
- Serve with a piece of fruit like an apple or pear.
Tools used for this recipe
More buffalo chicken inspired recipes
Yield: 6 portions
Serving size: 1 /2 cup + veggies
Slow cooker method:
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In a slow cooker, combine chicken, onions, celery stick, garlic and broth (enough to cover your chicken, use water if the can of broth isn’t enough).
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Cover and cook on high for 4 hours.
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Remove the chicken from the pot, reserve 1/2 cup of the broth, and discard the rest.
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Shred the chicken with 2 forks, return to the slow cooker with the 1/4 to 1/2 cup broth and hot sauce and set on high for an additional 30 minutes. Makes 3 cups of chicken.
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To prepare salad bowls, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and your choice of dressing. Pack up and start eating!
Instant Pot Method:
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Combine chicken, onions, celery stick, garlic, and broth (enough to cover your chicken, use water if the can of broth isn’t enough) in the Instant Pot. Cover and cook under high pressure for 15 minutes. Natural release.
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Remove the chicken from the pot, reserve 1/2 cup of the broth, and discard the rest. Shred the chicken with 2 forks, return to the pot with the 1/4 to 1/2 cup broth and hot sauce and sauté 2 to 3 minutes. Makes 3 cups of chicken.
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To prepare salad bowls, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and your choice of dressing. Pack up and start eating!
Last step:
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The nutritional information does not include the blue cheese dressing.
Portion: 1 /2 cup + veggies, Calories: 147.5 kcal, Carbohydrates: 5.2 G, Protein: 25 G, Fat: 0.1 G, Sodium: 879 mg, Fiber: 1.5 G, Sugar: 1.5 G