Poultry
Grilled Buffalo Chicken Lettuce Wraps
A lighter meal-prep break from all the red meat: chicken grilled over coals, chopped and tossed in a Frank's RedHot and butter buffalo sauce, then piled into lettuce cups with slaw and ranch.
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- About 30 minutes
- Yield
- 4 servings
- Method
- Grilled
- Wood
- Charcoal
Ingredients
Buffalo sauce
Chicken
Wraps
Instructions
- Melt the butter in a small saucepan over low heat. Whisk in the Frank's RedHot, plus the Worcestershire and garlic powder if using. Keep it warm.
- Coat the chicken with olive oil and season lightly with salt, pepper and garlic powder.
- Grill over medium-high heat, about 4–5 minutes per side, until it reaches 165°F.
- Brush with a little buffalo sauce for the last minute of grilling.
- Rest for 5 minutes, then chop and toss with the rest of the sauce.
- Fill the lettuce cups with cabbage, buffalo chicken and scallions, and drizzle with dressing.
Pitmaster Notes
- Want it hotter? Use less butter. For milder, use more.
- Store the chicken and toppings separately for meal prep, and assemble right before eating.
Times and temps are my starting points. Every cooker and every cut runs a little different, so cook to temperature and feel, not the clock.
From dkcraftbbq.com/recipe/grilled-buffalo-chicken-lettuce-wraps