Buffalo Cauliflower Chicken Lettuce Wraps make for a tasty and quick weeknight meal. In just 20 minutes, you’ve got a nutritious wrap exploding with flavor.
About these Lettuce Wraps
Love me some spicy buffalo sauce! No surprise, but this isn’t my first buffalo recipe. Have you tried my Buffalo Chicken Rice Bowl, Buffalo Chicken Crunch Wrap, or Healthy Buffalo Chicken Dip?!
I love buffalo sauce because its not just straight heat, but also phenomenal flavor. And when paired with chicken and cauliflower (two pretty bland foods on their own), these Buffalo Cauliflower Chicken Lettuce Wraps are so tasty!
I also add some onion, carrots and bell pepper into the filling mixture for extra texture and freshness. Topped with feta cheese and a drizzle of ranch or bleu cheese dressing if you choose, these Buffalo Cauliflower Chicken Lettuce Wraps become an easy, quick, delicious, and nutritious weeknight meal.
And if you love lettuce wraps, also check out these Honey Teriyaki Shrimp Lettuce Wraps, these Rainbow Chicken Salad Lettuce Wraps, or these Thai Chicken Lettuce Wraps that I think you’ll love, too!
Recipe Ingredients
- Ground Chicken – Lean chicken works best in this recipe to avoid too much grease building up in the filling mixture.
- Cauliflower – Diced finely to almost a rice like texture.
- Carrots, Onion, Bell Pepper – Extra veggies provide a good crunch to the Buffalo Cauliflower Chicken Lettuce Wraps.
- Buffalo Sauce – I used Frank’s. It provides a good amount of heat and a good amount of flavor.
- Lettuce – You want the lettuce shaped like boats. They’re called hearts at the store.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Start by preparing all of the vegetables. Using a vegetable chopper, finely dice white onion, red pepper, and carrots. Cut the cauliflower into small florets as well.
2. Heat a skillet to medium heat and spray with cooking spray. Add ground chicken, diced onions, diced carrots, diced bell pepper, and cauliflower. Season with garlic powder and onion powder. Cover the skillet with a lid for 4-5 minutes as it starts to cook. This will steam the cauliflower.
3. Remove the lid and continue to heat until the chicken is completely cooked. Mix in the buffalo sauce.
4. Assemble the lettuce wraps – I use 2 pieces of romaine for each ‘boat’ – for durability and extra crunch. Try to find the largest 16 pieces and pair them together to get 8 boats. Evenly distribute the buffalo chicken cauliflower mixture. Garnish with crumbles of feta cheese (or bleu cheese if that’s your preference) and enjoy!
Recipe FAQs
This Buffalo Cauliflower Chicken keeps well in the fridge and is great for meal prep! Just store the filling separate from the lettuce. Reheat the filling in the microwave and then assemble the boats just before enjoying.
You can also freeze the filling if you wish. Keep in an airtight container for up to three months. Don’t freeze the lettuce. It will not thaw properly.
I added feta cheese to my lettuce wraps. You can also drizzle with a little ranch, mayo, or another dressing of choice. Other tasty garnishes to include: avocado slices, green onion, chives, sesame seeds, or cilantro.
I served this Buffalo Chicken Cauliflower in a lettuce wrap, but the filling could also be used in a variety of other ways. Some other options: over salad, in a regular tortilla or pita wrap, over rice or on its own in a bowl.
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Buffalo Cauliflower Chicken Lettuce Wraps
Equipment
- skillet
- Rubber Spatula
- Meat spatula
- vegetable chopper optional
- Knife
- Cutting Board
Ingredients
- 1 lbs ground chicken, 92% lean
- 1/2 head cauliflower
- 2 large carrots, diced
- 1/2 cup white onion, diced
- 1/2 cup bell pepper, diced
- 3/4 cup Frank's buffalo sauce
- 2 hearts romaine lettuce
- 1/4 cup fat free feta crumbles
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- cooking spray
Instructions
- Start by preparing all of the vegetables. Using a vegetable chopper, finely dice white onion, red pepper, and carrots. Cut the cauliflower into small florets as well.
- Heat a skillet to medium heat and spray with cooking spray.
- Add ground chicken, diced onions, diced carrots, diced bell pepper, and cauliflower. Season with garlic powder and onion powder. Cover the skillet with a lid for 4-5 minutes as it starts to cook. This will steam the cauliflower.
- Remove the lid and continue to heat until the chicken is completely cooked.
- Mix in the buffalo sauce.
- Assemble the lettuce wraps – I use 2 pieces of romaine for each ‘boat’ – for durability and extra crunch. Try to find the largest 16 pieces and pair them together to get 8 boats. Evenly distribute the buffalo chicken cauliflower mixture.
- Garnish with crumbles of feta cheese (or bleu cheese if that’s your preference) and enjoy!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find BUFFALO CAULIFLOWER CHICKEN LETTUCE WRAPS calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
These are so delicious to make! They sneak in extra vegetables which I love.
I LOVE this recipe, I make it every week.
I substituted riced cauliflower and added pinto beans.
So delicious
We usually make tacos and taco salads
These are so satisfying! I ended up butting everything up and eating as a salad for lunch during the work day. So delish!