Buffalo Chicken Lettuce Wraps



This is a simple and easy dish especially when you forget to take the meat out of the freezer. The heat of this dish can be adjusted by adding more or less hot sauce depending on preferences.


Serves: 4-5

Prep/Cook time: 30 minutes (instant pot)/8 hours in crockpot


Good Option For:

Gluten Free Food Plan

Elimination Diet

Core Food Plan

CardioMetabolic Food Plan

Detox Food Plan 


HERE is the recipe to print. 




4 boneless, skinless chicken breasts

¼ cup hot sauce

Romain lettuce leaves

16-20 Cherry tomatoes, halved

1 avocado, sliced

Grass fed white cheddar cheese



  1. Place chicken (frozen) and hot sauce in either an instant pot.

  2. Cook on manual for 30 minutes. (may be less if chicken is defrosted)

  3. While chicken is cooking separate and wash romaine lettuce leaves, cut tomatoes, and shred cheddar cheese.

  4. When done, take 2 forks and shred the chicken in the instant pot

  5. Allow the chicken to sit for a few minutes to soak up the juices.

  6. Put chicken in lettuce wraps (about 2 lettuce wraps per person) and top with avocado, cherry tomatoes, and grass fed cheddar cheese.



  • If made in a slow cooker, cook on low for 8 hours.

  • You can use any cheese of your choice. Many people enjoy this with blue cheese crumbles.


Nutritional Value (2 lettuce wraps)

431 Calories     16.3g Fat      8g Total carbs    4.4g Fiber     3.6g Net carbs    65g Protein


About the Contributor: Nicole Brooker earned her Master’s degree in Applied Clinical Nutrition from New York Chiropractic College in August 2018. Nicole is passionate about nutrition education, GI health and disease prevention. She is currently an adjunct professor at Columbia International University where she developed and wrote the curriculum for a Health and Nutrition Minor. She is currently earning clinical hours toward the Certified Nutrition Specialist (CNS) credential under Kim Ross's supervision.


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Kim Ross, DCN(c), MS, CNS, CDN, LDN, IFMCP

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Serving Central NY, the Mohawk Valley,

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