Buffalo Cauliflower Chicken Lettuce Wraps
Buffalo Cauliflower Chicken Lettuce Wraps make for a tasty and quick weeknight meal. In just twenty minutes, you’ve got a nutritious wrap exploding with flavor.
Servings: 4
Calories: 216kcal
Equipment
- skillet
- Rubber Spatula
- Meat spatula
- vegetable chopper optional
- Knife
- Cutting Board
Ingredients
- 1 lbs ground chicken 92% lean
- ½ head cauliflower
- 2 large carrots diced
- ½ cup white onion diced
- ½ cup bell pepper diced
- ¾ cup Frank's buffalo sauce
- 2 hearts romaine lettuce
- ¼ cup fat free feta crumbles
- ¼ tsp onion powder
- ¼ 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!
Notes
If you have leftovers, store the filling separate from the lettuce. Reheat the filling in the microwave. and then assemble the boats just before enjoying
Nutrition
Serving: 2 lettuce wraps | Calories: 216kcal | Carbohydrates: 13g | Protein: 29g | Fat: 6g | Cholesterol: 1mg | Sodium: 452mg | Potassium: 477mg | Fiber: 4g | Sugar: 6g