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Gluten Free Dairy Free Buffalo Chicken Lettuce Wraps

Tangy buffalo chicken served in a lettuce leaf is the perfect recipe for lunch or dinner.  It requires little prep work and reheats easily.  Buffalo chicken is one of my favorites!

Gluten Free Dairy Free Buffalo Chicken Lettuce Wraps


mindy @ onceamonthmeals.com, adapted from Pam’s Slow Cooked Buffalo Chicken


  • 3 pounds chicken, boneless skinless breasts
  • 1 1/2 cups Buffalo Sauce (ensure GFDF)
  • 1 ounce dry Ranch dressing mix (GFDF) or make your own 
  • 8 lettuce leaves


Combine all ingredients in slow cooker.  Cook on high for 3-4 hours or on low for 5-6 hours.  Remove chicken, shred, then mix to combine.  Serve in a lettuce leaf.

Freezing Directions:

Follow slow cooker directions above and let meat mixture cool.  Divide among indicated number of freezer bags.  Remove as much air as possible, then label & seal.  TO SERVE:  Thaw.  Reheat chicken mixture until heated through.  Scoop into a lettuce leaf and enjoy.

Servings:  8

**conversion chart image provided by Erik Spiekermann

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