Ingredients
Method
- Heat olive oil in a pan over medium heat. Season the chicken tenders with garlic powder, onion salt, and vegeta (or any seasoning you prefer). Cook the chicken for about 5 minutes on each side until crispy and golden.
- Cut the chicken into smaller pieces and cook for an additional 5 minutes until crispy and cooked through. Once done, pour in the buffalo sauce and toss to coat the chicken evenly.
- Wash the iceberg lettuce leaves and pat them dry with a paper towel. Place each leaf on a plate and drizzle with a little ranch dressing.
- Spoon the buffalo chicken mixture onto each lettuce leaf. Top with shredded carrots, avocado, green onions, and a sprinkle of cheese (if desired). Enjoy!
Notes
Ingredient Flexibility: I often use a rotisserie chicken to make this even faster, just shred the meat and warm it with the buffalo sauce in the pan.
Storage Tip: The buffalo chicken stores wonderfully in a sealed container in the fridge for up to 3 days, but keep the fresh toppings and lettuce separate until you're ready to serve.
Make-
Ahead Secret: You can cook and sauce the chicken a day in advance.
I find it actually absorbs more flavor, just reheat it gently before assembling.
Avoiding Soggy Wraps: The key is to pat those lettuce leaves completely dry.
I've learned the hard way that any water left will make your wrap fall apart quickly.
Serving Suggestion: For a heartier meal, I sometimes serve these with a side of crispy roasted potatoes or sweet potato fries to balance the tangy spice.
Cheese Choice: While any shredded cheese works, I love the creamy melt of Monterey Jack or pepper jack for a little extra kick.
No Special Pan Needed: A simple non-stick skillet is perfect here.
If you don't have one, just make sure your pan is well-heated before adding the chicken to get that nice crisp.