Tangy, spicy, and delightfully crunchy, Instant Pot Buffalo Chicken Lettuce Wraps deliver so much flavor for so little fuss! This lighter twist on classic buffalo chicken is everything you crave: juicy pulled chicken, creamy dressing, and crisp, refreshing lettuce cups all made in under 30 minutes thanks to your Instant Pot.
Why You’ll Love This Recipe
- Ready in a Flash: From fridge to table in about 20 minutes, these wraps will save busy weeknights or spontaneous gatherings.
- Healthier Choice: All the punchy buffalo flavor with a lighter, low-carb lettuce wrap instead of traditional bread or buns.
- Customizable Heat Level: Easily adjust the spice—make it blazing or barely-there, just by using your favorite buffalo sauce.
- Incredible Texture: The juicy buffalo chicken, crisp lettuce, and crunchy veggies create the most satisfying bite, every time.
Ingredients You’ll Need
You only need a handful of basic and fresh ingredients for Instant Pot Buffalo Chicken Lettuce Wraps, but each one brings essential flavor, texture, or color to the table. There’s nothing fancy—just real, vibrant ingredients for delicious results!
- Boneless Skinless Chicken Breast: The star of the show—lean protein that shreds beautifully and soaks up all the tangy sauce.
- Celery (diced and for garnish): Used in the cook and on top for impressive crunch and a hint of classic buffalo flavor.
- Carrot (diced and grated): Adds natural sweetness and bright color, both cooked with the chicken and as a fresh topping.
- Onion: Just enough for a savory backbone, mellowing the buffalo sauce and boosting that satisfying richness.
- Buffalo Wing Sauce: Use your favorite bottled brand or homemade—this brings zing, spice, and signature color to your wraps.
- Bib Lettuce Leaves: Their soft-yet-sturdy texture makes them the perfect crunchy vessel for your saucy chicken.
- Ranch or Blue Cheese Dressing: These creamy coolers tone down the heat and tie it all together. Pick your team!
Variations
One of the best things about Instant Pot Buffalo Chicken Lettuce Wraps is how easy they are to tweak or make your own. Whether you’re feeding a crowd, going dairy-free, or looking for a milder take, you can adapt this recipe to suit absolutely everyone at your table!
- Dairy-Free or Paleo: Simply skip the ranch or blue cheese, or choose a plant-based dressing to make these wraps totally dairy-free or paleo-friendly.
- Extra Veggie Power: Pile in shredded purple cabbage, sliced radishes, or thin cucumber ribbons for more color and crunch.
- Spice Level Switch-Up: Use a mild buffalo sauce, or mix in some honey if you’d like to tame the heat—go bold with extra hot sauce for spice lovers!
- Rotisserie Shortcut: Have cooked chicken on hand? Shred and toss with warm buffalo sauce and diced sautéed veggies for a five-minute shortcut.
How to Make Instant Pot Buffalo Chicken Lettuce Wraps
Step 1: Layer the Ingredients in the Instant Pot
Add the chicken breasts, diced celery, carrot, onion, and all of your buffalo wing sauce straight into the pot. Give everything a little stir to make sure the sauce gets underneath the chicken for even cooking and max flavor absorption.
Step 2: Pressure Cook the Chicken
Secure the lid on your Instant Pot, set the pressure valve to “sealing,” and cook on manual (high pressure) for 10 minutes. Let it naturally release pressure for a few minutes, or carefully flip the valve for a quick release if you’re short on time—just mind that steam!
Step 3: Shred and Sauce
Once the pressure’s released, open the pot and transfer the cooked chicken to a cutting board. Use two forks to shred it up until juicy and bite-sized. Carefully return your chicken to the sauce-and-veggie mixture in the pot and toss everything together—the goal is chicken coated in all that spicy, tangy goodness.
Step 4: Assemble Your Lettuce Wraps
Grab your Bibb lettuce leaves and spoon ¼ to ⅓ cup of the buffalo chicken mixture into each one. Top with more grated carrot and diced celery for crunch, and drizzle with ranch or blue cheese dressing. Serve immediately while everything’s fresh and bright!
Pro Tips for Making Instant Pot Buffalo Chicken Lettuce Wraps
- Chicken Thickness Matters: If your chicken breasts are especially thick, slice them in half lengthwise before cooking to ensure they cook evenly and quickly without drying out.
- Hands-Off Shredding: For super-easy shredded chicken, pop the cooked breasts into a stand mixer with a paddle attachment and let it do the work in seconds!
- Lettuce Leaf Prep: Gently rinse and pat dry the bibb lettuce leaves with a clean towel. This keeps your wraps sturdy—not soggy or tearing as you fill them.
- Keep It Saucy: Toss the shredded chicken back with plenty of the cooking liquid to keep every bite juicy—add more buffalo sauce at the end if you want extra heat!
How to Serve Instant Pot Buffalo Chicken Lettuce Wraps
Garnishes
Great garnishes make your Instant Pot Buffalo Chicken Lettuce Wraps pop visually and taste even better. Sprinkle your wraps with extra sliced green onions, fresh chopped parsley, a few crumbles of blue cheese, or finely diced red bell pepper for a colorful, crisp finish. For a smoky twist, try a dusting of paprika!
Side Dishes
Lean in to the game-day spirit and serve these wraps with baked sweet potato fries, crispy cauliflower bites, or a simple coleslaw. A fresh cucumber salad or a pile of celery and carrot sticks (with extra ranch!) also round out the meal perfectly and keep things vibrant and refreshing.
Creative Ways to Present
Set up a “buffalo chicken bar” for parties: put the chicken, lettuce leaves, extra toppings, and dressings in separate bowls and let everyone build their own. For grab-and-go snacks, tuck each wrap in parchment and secure with a toothpick. Or, serve them as appetizer “boats” on a large platter with colorful veggies along the side for a show-stopping spread.
Make Ahead and Storage
Storing Leftovers
Store any leftover buffalo chicken mixture in an airtight container in the fridge for up to 4 days. Keep the lettuce leaves and fresh toppings separate to maintain their crispiness and texture until you’re ready to serve again.
Freezing
The buffalo chicken filling freezes beautifully! Let it cool completely, transfer it to a freezer-safe bag or container, and freeze for up to 3 months. Thaw in the fridge overnight and give it a quick reheat before assembling fresh wraps.
Reheating
To reheat, gently warm the chicken mixture in a saucepan over low heat, stirring occasionally, or microwave in short bursts until hot. Stir in a little extra buffalo sauce if things seem dry, then scoop into crisp new lettuce leaves and top as usual.
FAQs
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Can I use frozen chicken breasts to make Instant Pot Buffalo Chicken Lettuce Wraps?
Yes, you can! Simply add a few extra minutes (about 3-4) to the pressure cooking time, and make sure the chicken is separated (not one big frozen block) for even cooking.
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What’s the best type of lettuce for these wraps?
Bibb lettuce (sometimes called butter or Boston lettuce) works best because it’s soft, cup-shaped, and sturdy enough to hold the filling and toppings, but you can also use romaine leaves or iceberg in a pinch.
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How do I make homemade buffalo sauce for this recipe?
Combine 2/3 cup hot sauce with 1/2 cup melted unsalted butter, whisk well, and season to taste with garlic powder and a pinch of salt—homemade buffalo sauce is quick and you can tailor the heat!
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Can I double this recipe in a 6-quart Instant Pot?
Absolutely! Double everything except the cook time—just make sure not to fill past the Instant Pot’s “max fill” line and check that all the chicken is covered by sauce and veggies for the best results.
Final Thoughts
If you’re ready to shake up your dinner routine, give these Instant Pot Buffalo Chicken Lettuce Wraps a try—you’ll be hooked by the bold flavor, quick prep, and healthy crunch! Gather your toppings, heat up your Instant Pot, and enjoy a meal that’s as fun to eat as it is easy to make.
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Instant Pot Buffalo Chicken Lettuce Wraps Recipe
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Description
These Instant Pot Buffalo Chicken Lettuce Wraps are a quick and flavorful meal that’s perfect for a light lunch or dinner. Tender shredded chicken cooked in buffalo sauce, wrapped in crisp lettuce leaves, and topped with crunchy vegetables and creamy dressing.
Ingredients
For shredded buffalo chicken
- 1.25 lbs boneless skinless chicken breast
- 2 stalks celery, diced
- 1 small onion, diced
- 1 medium carrot, diced
- 1 cup buffalo wing sauce
For serving
- 12 bib lettuce leaves
- 1 medium carrot, grated
- 1 stalk celery, diced
- ranch or blue cheese dressing
Instructions
- For chicken – Using the Instant Pot, add chicken breasts, celery, carrot, onion, and buffalo sauce. Close lid, seal pressure valve, and set on manual for 10 minutes. Shred the chicken and mix back into the sauce.
- For serving – Scoop chicken onto lettuce leaves, top with grated carrots and diced celery, and drizzle with dressing. Serve immediately!
Notes
- You can make your own buffalo wing sauce using a combination of hot sauce, butter, and seasonings.
Nutrition
- Serving Size: 1 wrap
- Calories: 240
- Sugar: 3g
- Sodium: 980mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
