Every Helping
Sign in

Dinner recipe · from the recipe book

Buffalo Chicken Melt Lettuce Cups

Tangy, buttery buffalo chicken topped with bubbling melted cheddar, piled into crisp cool romaine leaves with crunchy celery and carrot.

Buffalo Chicken Melt Lettuce Cups

Ingredients

  • 1½ lb680 gChicken breast, boneless skinlesscut into 1/2-inch pieces
  • 1 tbsp15 gOlive oil
  • 1 tsp3 gGarlic powder
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ½ tsp1 gBlack pepper
  • 3 tbsp45 gHot sauce
  • 1 tbsp14 gUnsalted butter
  • ¾ cup shredded90 gCheddar cheeseshredded
  • 5⅓ cups chopped250 gRomaine lettuceseparated into whole leaves
  • 2 stalks80 gCelerythinly sliced
  • 1½ medium90 gCarrotsgrated
  • 2 medium30 gGreen onionsthinly sliced
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 2 tsp10 gLemon juice

Steps

  1. Prepare first: wash and dry the romaine leaves and arrange them on a platter; slice the celery and green onion and grate the carrot; shred the cheddar.
  2. In a small bowl, stir the Greek yogurt with the lemon juice to make a cool drizzle; chill until serving.
  3. Toss the chicken breast with the garlic powder, paprika and black pepper.
  4. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in one layer and cook, stirring occasionally, 7 to 9 minutes until browned and it reaches 165°F (74°C) inside.
  5. Lower the heat to medium-low. Add the butter and hot sauce and stir until the butter melts and the sauce coats the chicken.
  6. Scatter the cheddar over the chicken, cover the skillet and cook 1 to 2 minutes until the cheese melts.
  7. Spoon the cheesy buffalo chicken into the romaine leaves, top with the celery, carrot and green onion, and finish with the yogurt drizzle. Serve right away.

Contains: Milk.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book