Buffalo Chicken Lettuce Wraps
Try this Buffalo Chicken Lettuce Wraps recipe, or contribute your own.
Try this Buffalo Chicken Lettuce Wraps recipe, or contribute your own.
- 1 cup cooked quinoa
- 11/2 pounds boneless skinless chicken breast cut into bite-size pieces
- 1/2 cup buffalo sauce
- 2 cups plain panko bread crumbs
- 1/4 - 1/2 cup buffalo sauce
- 4-6 large soft leaves of lettuce (i used boston bibb lettuce
- 1/2 cup diced tomatoes
- 1/2 cup diced avocado
- blue cheese (or ranch) dressing & scallions to gar
- Carbohydrate 13.5975 g
- Cholesterol 361.739915075 mg
- Fat 8.9732899085 g
- Fiber 2.01259999096394 g
- Protein 146.881727570375 g
- Saturated Fat 2.081239378875 g
- Serving Size 1 1 -6 (738g)
- Sodium 1156.1441806875 mg
- Sugar 11.5849000090361 g
- Trans Fat 3.176719378875 g
- Calories 762 calories
Step-by-step
- Preheat the oven to 375 and lightly grease (I used cooking spray) a baking sheet or line it with parchment paper.
- Toss the chicken in the ½ cup buffalo sauce, cover, and refrigerate for at least 30 minutes.
- Pour the breadcrumbs into a shallow dish. Coat each chicken piece evenly and place them on the prepared baking sheet. The baking sheet will get pretty crowded -- it's okay.
- Bake for 30 minutes.
- To assemble the wraps, fill each leaf of lettuce with quinoa, tomatoes, and avocado. Top with the crispy baked buffalo chicken, drizzle with the blue cheese, and sprinkle with the green onions.
- These are also a delicious cold lunch if you prepare the chicken ahead of time and refrigerate it before serving.
The Chemistry of the Breadcrumb Crust
Achieving a genuinely crisp exterior on chicken baked at 375 degrees Fahrenheit requires managing surface moisture before the pan goes into the oven. Tossing the poultry pieces in buffalo sauce creates an acidic adhesive layer, but excess liquid will steam the panko rather than toast it. Press each piece firmly into the breadcrumbs so the coating adheres densely, and line the baking sheet with parchment paper to prevent sticking without adding heavy fats.
The Second-Day Advantage
Preparing the protein component ahead yields superior texture once the cooked meat chills entirely in the refrigerator. Cold chicken holds its structural integrity far better inside delicate Boston bibb leaves than warm meat does, preventing premature tearing of the wrapper. Stored in an airtight container for up to three days, the chilled panko crust maintains a surprising degree of crunch when paired with cool diced tomatoes and creamy avocado.
A Nod to Regional Heritage
Combining vinegary cayenne pepper sauce with poultry originated in upstate New York during the mid-1960s, quickly establishing a culinary standard that relies on dairy fat to tame high-heat capsaicin. Swapping traditional deep-frying for dry-heat baking reduces residual grease while preserving the characteristic tang. Layering this spiced protein over nutty cooked grains tempers the sharp vinegar notes efficiently.
