Buffalo Chicken Lettuce Cups

Comin’ in hot and spicy on a Friday morning because it’s been Spring Break for us this week and honestly I hardly know what day it is. (And to the kind woman in the grocery store yesterday who saw me struggling to wrangle my wild animals, thank you for giving me hope that it is in fact only for a few more days.)

These Buffalo Chicken Lettuce Cups are my new favorite way to feel like I’m eating wings without actually eating wings. They're saucy, creamy, and somehow still crunchy and light. Just make sure you have napkins handy!

What You’ll Need

1 lb ground chicken
½ cup diced carrots
½ cup diced celery
½ cup diced onion
1 Tbsp butter
1 Tbsp olive oil
Salt + pepper
1/3 cup rice (I always have Jasmine on hand)
about 1 cup chicken bone broth (stock or broth will also do)
⅓ cup buffalo wing sauce (my ride or die is Frank’s Wing Sauce)
Iceberg lettuce (cups pulled off, rinsed, and dried)
Green onion, thinly sliced
Gorgonzola crumbles

What You’ll Do

1. In a skillet over medium heat, add the butter and olive oil. Once melted, sauté the carrots, celery, and onion until softened, about 5 minutes.

2. Add the ground chicken, season with salt and pepper, and cook until browned and cooked through.

3. Stir in the uncooked rice and broth and heat until gently simmering. Cover and cook for about 20 min until rice is done and most the liquid is dissolved.

4. Stir in the buffalo sauce and let everything simmer together for a minute or two until it’s glossy and well-coated.

5. Spoon the mixture into iceberg lettuce cups.

6. Top with green onion and gorgonzola crumbles.

*Not into gorgonzola? Try feta, blue cheese, or even a little drizzle of ranch.

If you make these, you have to send me a pic, they’re very cute. And don't forget, buffalo chicken is better with company… pass it on!

See you next Thursday,

Alli