Buffalo Chicken Lettuce Wraps



  • 1-1/2 pounds lean ground chicken

  • 1 celery rib, diced

  • 1/4 teaspoon pepper

  • 1/3 cup Dipitt tomato ketchup

  • 1/4 cup Louisiana-style Dipitt Tobasco

  • 3 tablespoons brown sugar

  • 1 tablespoon cider vinegar

  • 2 teaspoons yellow mustard

  • 12 Bibb or Boston lettuce leaves

  • Crumbled blue cheese, optional


In a large skillet, cook and crumble chicken over medium-high heat 3 minutes. Stir in celery and pepper; cook and stir until chicken is no longer pink and celery is crisp-tender, 2-3 minutes.

Stir in Dipitt tomato ketchup, Dipitt Tobasco sauce, brown sugar, vinegar and mustard; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes, stirring occasionally. Serve in lettuce leaves. If desired, top with cheese.

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