If you’ll remember a week or so ago, I bought a rotisserie chicken to make some particularly delicious crunchy tacos. As I mentioned then, I only used half of the chicken for that meal. This is what a did with the other half:
I was in the mood to make a lettuce wrap, something I always thought sounded nice but had never actually made. A few months back my housemate purchased a bottle of buffalo sauce that we used for one meal and haven’t touched since. We were short on time this particular evening, so I decided buffalo chicken would be a fun foray into the challenging world of lettuce wraps. Since I wasn’t making the sauce myself, I decided the homemade part of this meal would be the bleu cheese dressing.
First grate or finely chop garlic, onion, celery and carrot
Mix in greek yogurt, lemon juice and bleu cheese crumbles
I added the carrots and the celery to the dip to mirror the flavors typically served with buffalo wings. I used yogurt here for the dressing because I saw this as a healthier version of the traditional wings and bleu cheese. Once the sauce was finished, I shredded the chicken and warmed it through on the stove with the buffalo sauce.
I heated the rotisserie chicken with the buffalo sauce
I know many people use iceberg lettuce for lettuce wraps, but I hate iceberg lettuce so I used romaine and it worked just fine. As a final flourish, I shredded some carrots and celery for either a side salad or wrap topping, it’s up to you! These made for a pretty meal that was healthy, tasty and took less than 20 minutes to prepare. POP POP.
Served with a salad of shredded carrots and celery
Eat. Read. Ask. Do. Be. 