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Buffalo Chicken Lettuce Wraps

Buffalo Chicken Lettuce Wraps
Buffalo Chicken Lettuce Wraps
This healthy recipe comes from NDSU Extension Service.


1 ½ lbs. boneless, skinless chicken breast, cut into bite-size pieces

½ c. buffalo sauce

2 c. plain Panko bread crumbs

4 to 6 soft lettuce leaves (Boston Bibb)

1 c. quinoa, cooked

½ c. tomatoes, diced

½ c. avocado, diced

Blue cheese or ranch dressing

Green onions (optional garnish)


Preheat oven to 375 degrees Fahrenheit. Lightly grease a baking sheet or line with parchment paper. Toss chicken in buffalo sauce, cover and refrigerate at least 30 minutes. Pour breadcrumbs into a shallow dish. Coat each chicken piece evenly and place on prepared baking sheet. Bake for 30 minutes or until chicken has reached 165 F. To assemble wraps, fill each lettuce leaf with quinoa, tomatoes and avocado. Top with chicken, drizzle with dressing and sprinkle on green onions. These may also be served chilled.

Makes 6 servings.

Per Serving: about 280 calories, 5 grams (g) of fat, 29 g carbohydrate, 28 g protein and 430 mg sodium

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