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Buffalo Chicken Lettuce Boats

Buffalo Chicken Lettuce Boats

Buffalo Chicken Lettuce Boats

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
Baking dish
2
Medium bowl
3
Cutting board
4
Knife
5
Meat thermometer
6
Fork

Ingredients

Protein

  • 1
    1 pound boneless, skinless chicken breasts

Sauces & Seasonings

  • 1
    0.5 cup buffalo wing sauce
  • 2
    1 cup ranch dressing
  • 3
    1 teaspoon garlic powder
  • 4
    0.5 teaspoon onion powder
  • 5
    0.25 teaspoon black pepper
  • 6
    0.25 teaspoon salt

Produce

  • 1
    1 head head of iceberg lettuce
  • 2
    0.5 piece medium carrot
  • 3
    0.5 piece stalk of celery

Optional Toppings

  • 1
    0.25 cup blue cheese crumbles
  • 2
    0.25 cup chopped green onions

Directions

1

Preheat Oven

Preheat your oven to 400°F (200°C). This ensures the chicken cooks evenly. Always double check your oven temperature with an oven thermometer if you have one.

2

Mix Dry Rub

In a medium bowl, combine garlic powder, onion powder, salt, and black pepper. This mixture will be used to season the chicken. Make sure all the spices are well combined. This is called a dry rub.

3

Season Chicken

Place the chicken breasts in a baking dish and sprinkle the dry rub mixture evenly over both sides. Ensure each chicken breast is thoroughly coated. This will give the chicken flavor and a nice crust. Use a baking dish large enough to fit all the chicken breasts in a single layer.

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4

Bake Chicken

Bake the seasoned chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to check. This ensures the chicken is fully cooked and safe to eat. Overcooked chicken will become dry.

5

Rest and Shred Chicken

Once the chicken is cooked, let it rest for 5 minutes before shredding. Resting allows the juices to redistribute throughout the chicken, keeping it moist. Use two forks or your hands to shred the chicken into bite-sized pieces.

6

Prepare Lettuce Cups

While the chicken is resting, prepare the lettuce. Carefully wash and dry the iceberg lettuce head and separate the leaves into cups. These will serve as the base for your lettuce boats. Make sure to dry the leaves thoroughly to prevent soggy lettuce boats.

7

Coat Chicken with Sauce

In a separate bowl, pour the buffalo wing sauce over the shredded chicken. Gently toss to ensure the chicken is evenly coated with the sauce. This infuses the chicken with the classic buffalo wing flavor.

8

Prepare Veggie Toppings

Finely dice the carrot and celery. These will add a nice crunch and freshness to your lettuce boats. Be careful when dicing and use a cutting board to avoid damaging your counter tops and surfaces.

9

Assemble Lettuce Boats

Fill each lettuce cup with a generous portion of buffalo chicken mixture. This is where the fun starts. Make sure each lettuce cup can hold its filling and is easy to handle. Drizzle with ranch dressing.

10

Add Optional Toppings

Add the diced carrots and celery over the buffalo chicken, then top with blue cheese crumbles and chopped green onions for an extra layer of flavor and texture. These are optional toppings and can be customized to your liking.

11

Serve and Enjoy

Serve immediately and enjoy your fresh and flavorful Buffalo Chicken Lettuce Boats. This dish is best enjoyed fresh to avoid the lettuce from getting soggy.

Recipe Tips

  • For a spicier kick, add a dash of hot sauce to the buffalo sauce.
  • If you don't have blue cheese, feta or goat cheese can be good substitutes.
  • Make sure the chicken is completely cooked through to avoid foodborne illness.
  • Use butter lettuce or romaine lettuce as an alternative if you don't have iceberg lettuce.
  • Store leftover chicken filling separately from lettuce to avoid soggy lettuce boats. They can be stored in the refrigerator for up to 3 days.

Nutrition Facts (per serving)

Calories

350 kcal

Carbs

15g

Protein

30g

Fat

20g

Fiber

3g

Sugar

5g

Sat. Fat

5g

Sodium

800mg

Trans Fat

0g

Cholesterol

100mg

Potassium

400mg

Vitamin A

500%

Vitamin C

10%

Calcium

50%

Iron

2%

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