I built these buffalo chicken lettuce wraps a few different ways before settling on simple shredded chicken. This method is quick, healthy, and a terrific way to use up leftover roasted chicken - no waste for the win! Creamy avocado and tangy blue cheese temper the spicy buffalo chicken for a perfectly balanced wrap experience packed with bangin' flavor. YUM!
Make the buffalo sauce. Combine the hot sauces, butter, onion powder, garlic powder and paprika in a 2-quart saucepan over medium heat. Simmer, whisking occasionally, until butter melts and sauce thickens.
Pour buffalo sauce over shredded chicken. Toss to combine.
Make the wraps. Layer the cabbage and carrots first, then top with the avocado and buffalo chicken, and sprinkle with blue cheese crumbles.
Make it Whole30 and Paleo: use ghee in place of butter for the buffalo sauce; skip the blue cheese crumbles and drizzle with Whole30 ranch dressing.