Chef notes
Buffalo wings are one of life's greatest pleasures, but they are usually fried — and let’s be honest, they’re a little too complicated for an everyday lunch. In this recipe, chef Elena Besser is giving you all that buffalo goodness with a nourishing punch. Plus, these lettuce wraps come together so quickly that there’s no question: they will be your latest weekday obsession!
To start, shred the meat off a rotisserie chicken and toss it in a homemade buffalo sauce made with hot sauce, garlic powder and melted butter. The saucy chicken is then divided among romaine lettuce leaves and is topped with ribbons of carrots, celery and red onion. Finally, mix up a Greek yogurt-based ranch dressing with chives, fresh dill, vinegar, salt and pepper to drizzle on top.
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 raw red onion, add the sliced onion to an ice bath for about 15 minutes before serving to remove the intense, astringent flavor. If the Greek yogurt sauce is too thick to drizzle, add a bit of water to loosen it up to your desired consistency.
Swap Option: You may substitute sour cream for the Greek yogurt, or use iceberg lettuce in the place of romaine.
Ingredients
- 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)
Preparation
1.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.
2.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.
3.To plate, divide the chicken amongst the lettuce leaves, top with carrots, celery, and optional red onion.
