This a great summer grilling recipe. Although you could definitely use a grill pan or even your oven if you'd like.
It's inspired by a tortilla wrap recipe from Pampered Chef, but being gluten free I don't get to enjoy tortillas anymore. Not only is the lettuce a great vehicle for these yummy ingredients, they lend another layer of coolness to the spicy chicken.
Buffalo Chicken Lettuce Wraps
4 boneless, skinless chicken breast
1 tablespoon apple cider vinegar
1 tablespoon olive oil
sprinkle of McCormick's Kicken Chicken
BBQ rub, like Penzey's BBQ 3000, to coat
2 medium stalks of celery, chopped finely
2 green onions, chopped
1 medium carrot, peeled and Julienned
2-3 oz Blue Cheese, crumbled
2/3 cup mayonnaise
Dash of Garlic powder
3 tablespoons Frank's Hot Sauce
Green leaf lettuce
1. In shallow dish or bowl coat chicken with oil and vinegar. I generally like to cut each breast in half lengthwise so that it grills more evenly. Lightly dust side of chicken with the Kicken Chicken rub. I only do one side because it's fairly spicy. If your good with spice, by all means go for it. Cover both sides with BBQ rub. Let marinate until grill is hot or longer if possible.
2. Grill chicken. Once cooled for 5 minutes, chop chicken and toss in Frank's Hot Sauce.
3. While chicken grills, chop celery and green onions. Julienne carrots and set those aside.
4. Mix celery, onions, garlic powder, blue cheese and mayonnaise together in bowl. Set aside.
5. Assemble your wraps, building layers of chicken, dressing and carrots onto of lettuce. Enjoy!
