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Buffalo Chicken Lettuce Cups

Cook Time:
5 mins
Prep Time:
15 mins

Chef notes

Buffalo wings are one of life's greatest pleasures, but they are usually fried. This recipe gives you all that buffalo goodness while still nourishing you along the way. Plus, it comes together so quickly it will be your latest lunch obsession. Here, you'll toss rotisserie chicken in a homemade buffalo sauce made with hot sauce, garlic, and melted butter. The chicken is divided among romaine leaves, topped with ribbons of carrots, celery and red onion and drizzled with a yogurt-based ranch dressing. 

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it. 

Technique Tip: If you aren't a big fan of red onion, add the sliced onion to an ice bath for about 15 minutes before serving to remove the intense, astringent flavor.

Swap Option: You may substitute Greek yogurt for sour cream or romaine lettuce for iceberg.



  • 3/4 cups Greek yogurt
  • 2 teaspoons garlic powder, divided
  • 1/4 cup finely chopped chives
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon rice wine or white wine vinegar
  • kosher salt and freshly ground black pepper
  • 1/2 cup hot sauce, preferably Frank's RedHot
  • 1 stick unsalted butter, cut into pieces
  • 1 rotisserie chicken, white meat and dark meat removed from the bones and shredded (about 3 cups)
  • 8 large romaine lettuce leaves
  • 2 medium carrots, peeled and shredded
  • 3 medium ribs celery, thinly sliced on the bias
  • 1 small red onion, halved, peeled and thinly sliced (optional)
Fulfilled by



In a small mixing bowl, combine Greek yogurt, 1 teaspoon garlic powder, chives, dill and vinegar. Season with salt and pepper to taste. Add 1 to 2 tablespoons of water to thin the dressing out, as needed.


In a large saucepan set over medium heat, add hot sauce, unsalted butter and remaining 1 teaspoon garlic powder. Cook, whisking occasionally, until the butter is melted, about 2 minutes. Add rotisserie chicken and toss to coat. Season with kosher salt and freshly ground pepper to taste.


To plate, divide the chicken amongst the lettuce leaves, top with carrots, celery, and optional red onion.