Crispy Buffalo Chicken Romaine Boats
These low-carb romaine lettuce wraps are filled with spicy, succulent buffalo chicken. A perfect, handheld meal for keto, gluten-free, and busy weeknights, offering bold flavor with a refreshing crunch.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 servings 1x
- Category: Appetizers & Snacks
- Method: Boiling and Mixing
- Cuisine: American Fusion
- Diet: Keto, Gluten-Free
Ingredients
1.5 lbs chicken breast, boneless skinless; shredded
1/2 cup buffalo sauce, vinegar-based
2 tbsp butter, unsalted, melted
3–4 large romaine hearts, separated into individual leaves
1/4 cup plain non-fat Greek yogurt
2 celery stalks, finely diced
1/4 cup blue cheese crumbles, optional garnish
Instructions
Simmer the chicken breasts in a large pot of water until fully cooked and tender
Drain the water and shred the chicken using two forks on a cutting board
Combine the shredded chicken, melted butter, and buffalo sauce in a medium mixing bowl
Fold in the Greek yogurt and diced celery until the mixture is evenly coated
Wash the romaine hearts thoroughly and pat them completely dry to ensure the leaves stay crisp
Separate the leaves carefully to keep them intact as deep boat structures
Spoon a generous portion of the buffalo chicken mixture into the center of each romaine leaf
Sprinkle the blue cheese crumbles over the top and serve immediately
Notes
Ensure romaine is completely dry for best crispiness
Use a vinegar-based buffalo sauce to maintain a tangy balance
Blue cheese is optional but enhances the depth of flavor
Leftover chicken can be stored in the refrigerator for up to 2 days
Nutrition
- Serving Size: 1 romaine boat
- Calories: 190
- Sugar: 1g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 72mg