Whole30 Buffalo Lettuce Wraps
These crowd-pleasing buffalo chicken lettuce wraps are perfect for parties or when you are in the mood for a fun flavor bomb on a plate.
I absolutely LOVE these wraps! They are pretty much like a party on a plate. When I am looking for a flavorful meal that won’t make me feel sluggish or over-full, I turn to these bad boys. Tessemae’s makes an incredible Hot Buffalo Sauce but you can make your own by combining compliant hot sauce (like Frank’s) with ghee. If you are averse to spice, Tessemae’s also makes a mild version of their buffalo sauce, which is fantastic too.
Modifications galore…
The great thing about this recipe is that you can modify it to fit your taste buds and time commitment. You can combine the spices in the almond flour or keep it simple and just use the almond flour. As far as other components of the wrap, I use carrots, bell peppers, and radish to counter the spicy buffalo sauce but you can use the veggies of your choice like; cauliflower, broccoli, celery, jicama, or cabbage.
Making it Whole30…
There are a couple ways you could address the plated fat part of this Whole30 meal by using avocado (chunks on top or mashed and slathered on the lettuce before all other ingredients) or dump ranch (drizzled over top of finished wrap, slathered directly on lettuce before other ingredients, or in a ramekin on the side for dipping). Any way you do it, your tastebuds and your tummy will thank you.
Whole30 Buffalo Chicken Nugget Wrap
Dredging 101…
Little tip on speedy dredging: use a large enough bowl to fit all of the chicken with plenty of room left for stirring or tossing the chicken in the flour. It is a lot faster and easier than doing each individual piece and just as effective. Be sure to allow dredged chicken to sit in the refrigerator for at least 30 minutes so that the flour sets completely and doesn’t fall off when frying. Have at it!
P.S. Dredging is when you cover a wet food with a dry coating by pulling through or rolling the wet food in the dry material to coat evenly.
Combine spices and almond flour in a dredging bowl and mix completely. Set up 3 bowls for chicken dredging: 1 bowl with tapioca flour, 1 bowl with egg wash, 1 bowl with almond flour. Dredge chicken in the tapioca flour bowl. Then move to the egg wash to coat entire chicken pieces. Dredge chicken in final bowl with almond flour mixture. Set chicken on baking sheet and place in refrigerator for at least 30 minutes. This is a great time to cut all vegetables into matchsticks. Heat oil a large pan over medium to medium-high heat. Once oil is hot enough (chicken nuggets should sizzle), cook chicken nuggets in batches. Cook until golden brown. Add all chicken back to pan and add Tessemae's Buffalo Sauce to pan, stirring the chicken nuggets to coat and cook for addition 1-2 minutes. Remove from pan. Build the wraps: If using avocado or dump ranch, slather on lettuce; place 4-5 nuggets on each wrap; add matchstick vegetables, garnish with parsley. Can add Frank's Hot Sauce if looking for more heat. Substitutes:
Butter lettuce- Collard greens, romaine lettuce, endive, cabbage leaf, Swiss chard.
Vegetables: cauliflower, broccoli, celery, jicama, or cabbage.Whole30 Buffalo Chicken Nugget Lettuce Wrap
Print Recipe
Ingredients
Instructions
Notes
2 Comments
Sheri Gebicki
October 15, 2018 at 2:04 pmOh boy, my family absolutely loves these lettuce wraps! Big hit in my house. The mix of flavors and textures is outstanding! Have made these multiple times, it doesn’t take much time to prep and is so well worth it. Keep the amazing recipes coming! 5/5 stars.
egrant.salvi
October 15, 2018 at 9:49 pmSo glad to hear that you and your family enjoy these wraps. They are one of my favorites! Thanks for your feedback!