BUFFALO CHICKEN LETTUCE WRAPS

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INGREDIENTS

[{"selector":"#anim-cc36a926-3394-47c5-9cda-4f2fe1ea8978","keyframes":{"opacity":[0,1]},"delay":0,"duration":1000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-b91febf4-42b1-4cf5-9e30-d82efb232180","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":1000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] ⭐️ 2 cup shredded chicken ⭐️ ½ c Frank’s RedHot ⭐️ ½ c Texas Pete's ⭐️ 2 tbsp butter ⭐️ 1 tsp onion powder ⭐️ 1 tsp garlic powder ⭐️ ½ tsp paprika ⭐️ 1 head bibb or romaine lettuce ⭐️ ½ c shredded red cabbage ⭐️ ½ c shredded carrots ⭐️ 2 avocados , sliced ⭐️ 2 oz blue cheese crumbles see full recipe

Make the buffalo sauce.

Combine hot sauces, garlic & onion powder, paprika, and butter in a small sauce pot.

Simmer 5 minutes.

Pour over shredded chicken.

Toss until well combined.

Prep remaining ingredients.

Layer cabbage, carrots, and avocado into a lettuce wrap.

Top with shredded buffalo chicken.

Garnish with blue cheese crumbles and chopped parsley.

> CLICK FOR RECIPE!

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