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!
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)
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!
*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.