Home Food Cheesy Buffalo Chicken Lettuce Wraps

Cheesy Buffalo Chicken Lettuce Wraps

by Cameron Moss


  • 2 skinless chicken breasts
  • 1 cup low-sodium chicken broth
  • ¾ cup buffalo sauce I used Frank’s Red Hot
  • 1 oz cream cheese
  • ½ cup shredded cheddar cheese
  • 1 tablespoon plain Greek yogurt
  • McCormick’s Grill Mates Chicken Seasoning to taste
  • Salt and pepper to taste
  • 4 slices Romaine lettuce
  • Crumbled blue cheese
  • 1 green onion chopped


  • Add the chicken breasts and chicken broth to the Instant Pot.
  • Close the pot and seal. Cook for 10 minutes on Manual > High-Pressure Cooking.
  • When the Instant Pot beeps and indicates it has finished, allow the steam to release naturally for 10 minutes. Do not quick release.
  • Open the pot and remove the chicken. Shred the chicken using a knife and fork or two knives.
  • Drain the leftover chicken broth from the Instant Pot.
  • Place the Instant Pot on the sauté’ function.
  • Add the shredded chicken back to the pot.
  • Add the buffalo sauce, cream cheese, Greek yogurt, shredded cheddar, chicken seasoning, salt, and pepper to the pot. Stir to combine all of the ingredients.
  • Cook for 2-3 minutes or until all of the cheese has melted.
  • Assemble the lettuce wraps with the buffalo chicken mixture, crumbled blue cheese, and chopped green onions.

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CA October 8, 2019 - 1:57 pm

Praise Jesus! A blogger that just posts the recipe and not some 4 page diatribe about how their grandmother’s cousin’s neighbor made them fall in love with said recipe. You are my new favorite.

Cameron Moss October 8, 2019 - 2:08 pm

LOL thank you so much! I truly appreciate that 🙂 Make sure to place your email into the box on the top of the menu on the right hand side to subscribe to all of the recipes I will be posting <3


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