Paleo Buffalo Chicken Lettuce Wraps (AIP option, Keto, Whole30)
These one-pan Paleo Buffalo Chicken Lettuce Wraps have all the hot wings flavor but are gluten-free! Keto, Whole30 with AIP option.
This recipe features all the wonderful flavors found in traditional Buffalo wings – but with allergy-friendly options! As an added bonus, this satisfying one-pan meal comes together in less than 30 minutes!
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Who doesn’t love sharing a couple dozen Buffalo wings with a group of their friends?
Eating wings with your pals while watching your favorite team is almost as delicious as when your team pulls off a close victory. Though these protein-packed drums and flats may seem like a healthy idea for those who are simply counting their macros, they are usually fried in a poor-quality oil such as vegetable oil or canola oil.
Oils such as these can result in inflammation, and in some cases, indigestion. (Oof.)
As usual, I’m here to give you a better option: Paleo Buffalo Chicken Lettuce Wraps
This recipe features all of the wonderful flavors that are found in traditional Buffalo wings but without the negative side effects that come along with deep frying in industrial oils.
I also have allergy-friendly options for those of you who are following the AIP protocol. And as if that is not reason enough, this is a one-pan meal that you can throw together in less than 30 minutes.
Looking for more low-carb chicken meal ideas? Check out these 3 Protein-Packed Low Carb Stuffed Chicken Recipes!
Tell me what you think of these Paleo Buffalo Chicken Lettuce Wraps!
If you are having a crowd over to watch the big game, you must try these Buffalo chicken lettuce wraps. Enjoy all of your favorite flavors while keeping your hands clean!
Serve them with some other Paleo-partier-pleasing snacks and sides too:
Paleo Buffalo Chicken Lettuce Wraps
Ingredients
- 2 Tbsp refined coconut oil
- 1 green bell pepper, finely diced (for AIP: sub 1 cup shredded carrots)
- 2 celery stalks, diced
- 1.5 lb chicken breast, cooked & shredded
- 2 tsp onion powder
- 1 tsp garlic powder
- Himalayan salt, to taste
- black pepper, to taste (for AIP: sub ginger or horseradish powder)
- ½ c. Frank’s hot sauce (for AIP: sub 1/3 cup pumpkin puree + 3 Tbsp white wine vinegar)
- 2 green onions, sliced
- 1 head Bibb or butter lettuce, leaves removed, washed and patted dry
Instructions
- Melt the coconut oil in a large skillet over medium heat. Add the diced pepper (or carrot) and celery. Sauté until tender, around 5 minutes.
- Add the cooked & shredded chicken, onion powder, and garlic powder. Stir well and season with salt and pepper (or ginger/horseradish), to taste. Cook for 2-3 minutes, or until the chicken is heated through.
- Add the hot sauce (or pumpkin puree/vinegar) then saute while stirring for another minute or two, until the sauce is heated through and everything is well coated. Remove from heat and stir in the sliced green onions. Cool for 5 minutes before serving.
- To serve, fill Bibb lettuce cups with a few tablespoons of the chicken mixture and enjoy!
2 Comments
Ramya
will be making this soon can i use mushrooms as am a vegan and skip butter lettuce and use grain wrap as am not a big fan of lettuce and i have superfood wrap in my fridge at home also can i skip green bell pepper as am not a big fan of it perfect fot my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
Samantha
Heya Ramya, Have you ever tried a collard leaf wrap instead? You can use the leaves raw or very lightly steamed (then dried well) in place of the lettuce, and it is hardier and grain/gluten-free. 🙂 You could use the AIP sub of shredded carrots in place of the bell pepper and it will be delicious too!