Buffalo Chicken and Cauliflower Lettuce Wraps
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By Katrina High
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Servings: 6
Total Time: 45 minutes ingredients1 head of cauliflower
3 Tbsp olive oil 1-2 chicken breasts (optional) Head of butter or romaine lettuce ½ cup buffalo sauce ½ red onion, sliced 1 Avocado, sliced Blue cheese or ranch dressing 1 tomato, chopped Salt and pepper to taste |
Steps
- Preheat oven to 400 degrees.
- While the oven is warming, rinse and chop cauliflower into florets. Toss in the olive oil,salt and pepper, then place on one side of the sheet pan, leaving room for the chicken.
- Rub chicken with remaining olive oil, salt and pepper each side. Place on remaining section of the sheet pan and cook until chicken is done and cauliflower is soft and roasted, stirring/flipping occasionally (20-30 minutes).
- While the filling cooks, rinse your lettuce and chop your toppings.
- When the cauliflower and chicken is done, chop chicken and any large florets into bite-size pieces then toss with your desired amount of buffalo sauce.
- Spoon filling onto lettuce leaves, and top with tomato, onion and avocado.
- Drizzle with dressing and serve.
I’ve recently been trying to get really creative with decreasing the amount of meat I eat at meals and making sure my veggie intake is where it should be. It is HARD! So many recipes (especially fast, weeknight ones) are some sort of meat served on some rice, which is great on occasion, but not every night. I love these wraps because they have a blend of everything I need in an easy, handheld lettuce wrap.
One of the things I really like about cauliflower is that it does a great job picking up the flavors around it, and this recipe is no exception. It’s a perfect blend of spicy and tangy with a hefty serving of veggies. It would also work amazingly well as a vegetarian option if you just leave out the chicken. The other thing that is so great about this recipe is that it’s a meal prepper’s dream! I roasted my chicken and cauliflower over the weekend and was able to assemble everything for my family in under 10 minutes after getting home from work. I also doubled the filling and used the rest to make a tasty buffalo chicken and cauliflower pizza later in the week!
One of the things I really like about cauliflower is that it does a great job picking up the flavors around it, and this recipe is no exception. It’s a perfect blend of spicy and tangy with a hefty serving of veggies. It would also work amazingly well as a vegetarian option if you just leave out the chicken. The other thing that is so great about this recipe is that it’s a meal prepper’s dream! I roasted my chicken and cauliflower over the weekend and was able to assemble everything for my family in under 10 minutes after getting home from work. I also doubled the filling and used the rest to make a tasty buffalo chicken and cauliflower pizza later in the week!
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High is Director of Merchandising at a well-known yoga and fitness company, mother to a three-year-old daughter and wife to a passionate brewer. They are the quintessential Colorado family. She does yoga, comes up with recipes, and drinks beer for sanity. Her life may be chaotic, but she's all about finding joy in it all. Follow her for more on livingthehighlife.blog or on Instagram @alwayslivingthehighlife
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