Baked Buffalo Chicken Lettuce Wraps
Ingredients
- 3 large skinless boneless chicken breast, cut into 1 inch cubes
- ¾ cup franks red hot sauce
- 6-8 lettuce cups
- ¾ cup halved cherry tomatoes
- 1 celery stick, chopped
- ¼ cup sliced green onions
- ½ cup low fat blue cheese crumbles
- ½ cup low-fat ranch dressing
Directions
- Add cubed chicken and ½ cup franks red hot sauce to a bowl. Cover and place in refrigerator for 30 minutes.
- When chicken is almost done marinating, preheat oven to 400°F. Place chicken on a baking sheet lined with parchment paper. Bake chicken for 18-20 minutes or until an internal temperature of 165°F is reached.
- Remove from oven. Transfer chicken to a bowl and toss with remaining ¼ cup of franks red hot sauce.
- To assemble lettuce cups, place lettuce cups on a plate or bowl, add 2-3 cubes of chicken, 2-3 diced tomatoes, sprinkle of chopped celery and blue cheese, a pinch of green onions, and drizzle with ranch dressing.
- Serve and enjoy!