It feels like it’s been ages since I’ve done any real cooking. I admit, we’ve been doing a lot of heat and eat, or relying on leftovers. But the other night, I decided that needed to change. I’ve been struggling with a bit of a funk, and I’m finally climbing out of it. So I made these Buffalo Chicken Lettuce Wraps to celebrate a real meal again.

I can’t take full credit for the idea…It was in my latest My Happy Plates email.

It’s actually one of the Paleo recipes, but obviously, this isn’t Paleo. What can I say? I could never commit to the Paleo diet, because I refuse to give up dairy. Or caffeine.

These are really good, albeit rather messy. My butter lettuce wasn’t cooperative when I tried to separate all the leaves. Still, they were tasty enough that I’ll be making them again.

Yield: 4

Buffalo Chicken Lettuce Wrap

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Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

• 8 leaves butter lettuce, washed and dried
• 1 Tbsp. olive oil
• salt & pepper
• 1 lb. boneless, skinless chicken breast, cut into cubes
• 1 Tbsp. butter
• 1/4 C hot sauce
• 1/2 C grape tomatoes, sliced
• 1 C shredded cheese, Colby-Jack, Cheddar

Instructions

Heat the olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, and cook until browned and no longer pink. Remove from the heat.

Melt the butter, and whisk together with the hot sauce. Toss the chicken in it until coated.

Divide the chicken equally among the lettuce leaves. Add the tomatoes, and top with a Tbsp. of cheese.

Notes

Serving size = 2 wraps per personbr]
Recipe Source: [My Happy Plates

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