Buffalo Chicken Lettuce Wraps
Ingredients
Spicy Salsa:
2 green onions, chopped
1/4 cup sweet marinated peppers, chopped (recommended: Peppadew)
1 tomato, diced
1/4 cup pickled jalapenos, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
Blue Cheese Sauce:
1 cup mayonnaise
1/2 cup sour cream
1 cup blue cheese
2 lemons, juiced
1 lemon, zested
1 lime, zested
1 tablespoon chopped garlic
Salt and freshly ground black pepper
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
Buffalo Chicken:
1/4 cup mild hot sauce
1 pound boneless, skinless chicken breasts, cut into 1-inch strips
1 cup flour
1 tablespoon salt
1 tablespoon paprika
1 tablespoon pepper
Olive oil, for frying
16 Bibb lettuce leaves, washed, dried, and separated
Directions
- For the salsa: Combine all ingredients in a medium bowl. Allow to marinate.
- For the blue cheese sauce: In a small bowl, combine the mayonnaise, sour cream, blue cheese, lemon juice, lemon zest, lime juice, garlic, and salt and pepper, to taste. Mix in the cilantro, chives, and parsley.
- For the chicken: Place the hot sauce into a bowl. Dredge the chicken with the hot sauce. In a casserole dish, mix together the flour, salt, paprika, and pepper. Dredge the chicken in the flour mixture. Shake off any excess flour.
- In a large skillet over medium-high heat, add olive oil to about 1/4-inch up the sides of the skillet. When the oil is hot (it will bubble around the handle of a wooden spoon), add the chicken to the skillet. After 4 minutes, turn the chicken over and cook until the chicken is browned and cooked through, about 4 more minutes.
- Place the lettuce leaves on a platter and spoon the chicken into the lettuce. Top the chicken with 1 tablespoon of the blue cheese sauce and salsa. Serve immediately.
