Buffalo Chicken Quinoa Lettuce Wraps
Buffalo Chicken Quinoa Lettuce Wraps are a perfect lunch or quick and easy dinner; you’ll love how spicy and tangy this deliciously low carb recipe is!
Ingredients
Scale
- 2 chicken breasts (about 1 pound), cut into medium sized pieces
- 1/3 cup quinoa
- 4 oz cream cheese
- 1/2 cup hot sauce (more or less to taste)
- 1/2 cup Hidden Valley Buttermilk Ranch dressing + extra for drizzling
- 1/2 cup thinly sliced celery
- tomatoes, thinly sliced for garnish (optional)
- scallions, thinly sliced for garnish (optional)
Instructions
- Pour 1 cup of water into a medium sized saucepan. Add the chicken breast and quinoa and heat on medium-high and stir occasionally for about 15 minutes or until the chicken is cooked through. Drain the water out.
- Add the cream cheese to a large mixing bowl and beat until creamy. Add the chicken and quinoa and turn your mixer on medium to shred. (Or shred with a fork). Pour in the hot sauce and ranch dressing. Mix on low until combined. Add the sliced celery and mix again.
- Cover and refrigerate for about an hour or until chilled.
- Scoop about 1/2 cup of buffalo chicken mixture onto a lettuce leaf. Drizzle with Hidden Valley Buttermilk Ranch dressing and garnish with tomatoes, scallions, and extra celery slices.
- Serve and enjoy!
Notes
- *The chicken doesn’t have to be cut super small – just cut the chicken breast into quarters or so – this just helps speed the cooking process.
Nutrition
- Serving Size: 4
Find it online: https://livingwellmom.com/buffalo-chicken-quinoa-lettuce-wraps/