Ingredients:

  • 1 lb Boneless, Skinless Chicken Breasts
  • 1 cup Chicken Stock or Water
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper
  • ½ cup Frank’s RedHot Original Sauce
  • 4 tablespoons Unsalted Butter, cut into four pieces
  • 1 teaspoon White Vinegar
  • ½ teaspoon Garlic Powder
  • 1 large head Butter Lettuce
  • ¼ cup Blue Cheese Dressing or Ranch Dressing
  • 2 tablespoons Blue Cheese, crumbled (optional)
  • 2 medium stalks Celery, thinly sliced
  • 1 small Carrot, finely shredded or cut into matchsticks

Instructions:

  1. Simmer the Chicken: Place the chicken breasts, chicken stock, salt, and pepper in the saucepan. Bring to a gentle simmer over medium-high heat.
  2. Cook Through: Once simmering, reduce heat to medium-low, cover partially, and let the chicken cook gently for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
  3. Shred: Remove the chicken from the liquid. Place the chicken in the large mixing bowl. Using two forks, shred the chicken finely.
  4. Make the Sauce Base: In a small saucepan, combine the hot sauce, butter pieces, white vinegar, and garlic powder.
  5. Emulsify: Heat gently over low heat, whisking occasionally, until the butter is completely melted and incorporated into the hot sauce, creating a thick, glossy emulsion.
  6. Dress the Chicken: Pour the hot Buffalo sauce immediately over the shredded chicken. Toss vigorously until every strand of chicken is evenly coated and glistening. Set aside briefly.
  7. Prep the Wraps: Lay out the clean, dry lettuce cups on a serving platter. Ensure they are dry; excess water spoils the crunch!
  8. Fill: Spoon generous portions of the Buffalo chicken filling into the center of each lettuce cup.
  9. Garnish: Drizzle each wrap lightly with Blue Cheese or Ranch dressing. Sprinkle with crumbled blue cheese (if using), sliced celery, and shredded carrot for maximum crunch and cool contrast.
  10. Serve Immediately: Enjoy while the chicken is still warm.