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    Buffalo Chicken Lettuce WrapsBuffalo Chicken Lettuce Wraps

    Buffalo Chicken Lettuce Wraps

    These Buffalo Chicken Lettuce Wraps bring bold flavor with a lighter twist. Crispy PERDUE® chicken tenders are tossed in buttery buffalo sauce, then layered into crisp romaine leaves with carrots, celery, ranch, and blue cheese. Quick to make and perfect for game day or an easy weeknight meal, they’re a fresh take on classic buffalo chicken.
    Perdue
    Perdue
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    Recipe - The Fairway Market Corporate
    buffalo chicken lettuce wrap
    Buffalo Chicken Lettuce Wraps
    Prep Time10 Minutes
    Servings2
    Cook Time20 Minutes
    Ingredients
    8 PERDUE® SIMPLY SMART® Organic Breaded Chicken Breast Tenders
    1/2 cup ranch dressing
    1/4 tsp. garlic powder
    1/2 cup hot sauce/cayenne pepper sauce
    1/2 cup (1 stick) butter
    1 head romaine lettuce, separated into leaves
    1/4 cup shredded carrots
    4 celery stalks, thinly sliced lengthwise
    1/4 cup blue cheese crumbles
    Directions
    1. Preheat oven to 425°F.
    2. Place the chicken tenders on a baking sheet sprayed with cooking spray. Spray the tenders with cooking spray and sprinkle with garlic powder. Heat for 10 minutes, flip tenders, and heat for another 8 minutes. Remove from the oven and let cool for 2 to 3 minutes.
    3. In a small saucepot, melt the butter and then add the hot sauce. Set the mixture aside and keep it warm.
    4. Dunk the chicken tenders in the sauce mixture and place them on a platter.
    5. To serve, lay some carrots and celery on top of each romaine leaf. Top with 2 chicken tenders. Drizzle with ranch dressing and then sprinkle with blue cheese crumbles. Serve the extra hot sauce on the side.
    10 minutes
    Prep Time
    20 minutes
    Cook Time
    2
    Servings

    Directions

    1. Preheat oven to 425°F.
    2. Place the chicken tenders on a baking sheet sprayed with cooking spray. Spray the tenders with cooking spray and sprinkle with garlic powder. Heat for 10 minutes, flip tenders, and heat for another 8 minutes. Remove from the oven and let cool for 2 to 3 minutes.
    3. In a small saucepot, melt the butter and then add the hot sauce. Set the mixture aside and keep it warm.
    4. Dunk the chicken tenders in the sauce mixture and place them on a platter.
    5. To serve, lay some carrots and celery on top of each romaine leaf. Top with 2 chicken tenders. Drizzle with ranch dressing and then sprinkle with blue cheese crumbles. Serve the extra hot sauce on the side.