INSTANT POT BUFFALO CHICKEN LETTUCE WRAPS


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Instant pot shredded buffalo chicken makes for the perfect filler for lettuce wraps, or even some tortillas or quesadillas. You can really do so much with this instant pot buffalo chicken. These wraps make for a perfect lunch or dinner option and go great with some green onions, cabbage and ranch! If you don’t have an instant pot, I’ve also included directions for a sheet pan method or slow cooker.

Buffalo Chicken Lettuce Wraps Ingredients

Chicken Breast: The best cut of chicken to use for this recipe is boneless, skinless chicken breast. No cutting or washing required; just add them right to your instant pot or slow cooker. If you’d prefer another cut, I would suggest boneless, skinless chicken thighs.

Buffalo Sauce: Any kind of classic buffalo sauce will work well for the chicken. I typically use Frank’s Red Hot buffalo wing sauce for this and other buffalo chicken recipes. You have the option to add more buffalo sauce to the pot if you know you like it extra spicy.

Ghee: Ghee or butter work best for this recipe. I like to use ghee to keep the recipe dairy free; my favorite brand is 4th & Heart. No need to melt the ghee or butter before adding it to your pot, unless you are following the sheet pan method in the recipe notes.

Spices: This recipe is very simple and only calls for salt, black pepper and garlic powder as spices. If you’d like it to have some extra spice, I suggest adding a 1/2 tsp of cayenne pepper or red pepper flakes. Smoked paprika is also a great addition for a smoky flavor.

Butter Lettuce: Butter lettuce is my favorite to use for lettuce wraps because the leaves come off the head in a shape conducive to a lettuce wrap. I’ve also used iceberg lettuce or even romaine for lettuce wraps. Do what works for you!

Green Onion, Cabbage & Ranch: My favorite toppings for these buffalo chicken lettuce wraps are green onions, cabbage and some dairy-free ranch. I also like to drizzle some extra buffalo sauce to top it off and get the perfect bite. Feel free to change up the toppings to fit what you like.


How To Make Buffalo Chicken Lettuce Wraps

Step One: In your instant pot, begin by placing the chicken breast at the bottom. Sprinkle the salt, pepper and garlic powder on top and rub it into the chicken. Pour in the buffalo sauce and ghee, then cover the pot.

Step Two: Set the instant pot to the chicken or poultry setting for 15 minutes and click start. If your chicken breasts are very thick, you may need to set it for 20 minutes.

Step Three: When the timer is up, carefully release the steam then open up the lid. Remove the chicken from the pot and put it in a bowl. To shred, I recommend using an electric mixer for quick results. You can also use two forks to shred.

Step Four: Wash the butter lettuce and remove the individual leaves to begin assembling the wraps. Carefully spoon in the shredded buffalo chicken to the wraps, then top with cabbage, green onions, ranch dressing or any other desired toppings.

Step Five: Serve immediately for best results, or store the chicken and wraps separately in the refrigerator for up to four days.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!


INSTANT POT BUFFALO CHICKEN LETTUCE WRAPS

Recipe by Jenn Lueke
Servings

4-6

servings
Prep time

10

minutes
Cooking time

15

minutes
Diet

Gluten Free, Dairy Free, Paleo, Whole 30

Ingredients

  • 2 lbs chicken breast

  • 1/2 cup buffalo sauce

  • 1/4 cup ghee or butter

  • 2 tsp salt

  • 1/2 tsp black pepper

  • 1 tbsp garlic powder

  • FOR ASSEMBLING
  • 1 head of butter lettuce, separated

  • 1/3 cup green onions, chopped

  • 1/3 cup shredded red cabbage

  • 1/4 cup ranch dressing

Directions

  • In your instant pot, begin by placing the chicken breast at the bottom. Sprinkle the salt, pepper and garlic powder on top and rub it into the chicken. Pour in the buffalo sauce and ghee, then cover the pot.
  • Set the instant pot to the chicken or poultry setting for 15 minutes and click start. If your chicken breasts are very thick, you may need to set it for 20 minutes.
  • When the timer is up, carefully release the steam then open up the lid. Remove the chicken from the pot and put it in a bowl. To shred, I recommend using an electric mixer for quick results. You can also use two forks to shred.
  • Wash the butter lettuce and remove the individual leaves to begin assembling the wraps. Carefully spoon in the shredded buffalo chicken to the wraps, then top with cabbage, green onions, ranch dressing or any other desired toppings.
  • Serve immediately for best results, or store the chicken and wraps separately in the refrigerator for up to four days.

Notes

  • If you do not have an instant pot, you can easily make the same chicken by baking the chicken breasts on a deep sheet pan and covering them with the spices, melted ghee and buffalo sauce. Bake on 400 degrees for 30 minutes, then shred.
  • For a slow cooker option, add the chicken, ghee, buffalo sauce and spices to the slow cooker all at once, then turn on low for 8 hours or high for 4 hours. Remove the chicken from the pot and shred.

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