Karen's Cave Kitchen
Buffalo Chicken Lettuce Wrap
These are hearty and satisfying if you're a wing lover … even if your not. You may adjust the heat with less Louisiana Hot Sauce, but know my 11 year old tolerated this just fine … think medium heat wings if you were actually eating wings. And remember this is another recipe where you're getting a ton of lean protein but also mega amounts of fresh veggies and fiber, but it tastes too yummy to know!
The Chicken Mixture:
3 lbs Diced Raw White Chicken, free range
2 Tblsp Cow Ghee
2 Tblsp Fresh Garlic, minced
1/4 cup Fresh Scallions, diced
1 cup Fresh White Onion, diced
1 cup Fresh Celery, diced
1/2 Cup Louisiana Hot Sauce + 1/4 cup more
Wrapping & Toppings:
1 Head of Living Lettuce, stemmed, washed and patted dry
1 cup Fresh Celery, Diced
1-2 Carrots, washed, peeled and grated
1-2 Parsnips, washed, peeled and grated
1/2 cup Raw White Cheddar Cheese, finely grated **optional if you are dairy free … still great without **
Prepare chicken from breasts or tenders. Trim fat and cube chicken into small bite-sized pieces (1/4"-1/2"). Add ghee to large skillet and melt over high heat. Add chicken to skillet along with garlic, scallions, onion, celery and 1/2 cup of Louisiana hot sauce. Stir and cook over high heat unit chicken begins to cook through and sauce begins to reduce (about 15 minutes). When sauce thickens, add remaining 1/4 cup of Louisiana Hot Sauce and stir though until heated. Remove from heat.
Assemble lettuce wraps on your serving plates by spooning chicken mixture into lettuce leaves. Then top with more diced celery, carrots, parsnips, Ranch dressing and cheese. Roll it up and be amazed!