Sous Vide Kickin’ Buffalo Chicken Lettuce Wraps

Katie Foley
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Main Course
Servings 4


  • Large Sauce Pan
  • Sous Vide Immersion Circulator
  • Cooking Container


For the Chicken

  • 3 lbs chicken breast
  • 1 cup Buffalo sauce
  • 1 tbsp honey
  • 1 tbsp Chili Lime Cholula
  • 1 tsp Green Scotch Bonnet Pepper Sauce
  • 3 cloves garlic minced
  • 1 tbsp butter
  • 1/2 lime juice
  • salt and pepper to taste

For the Wraps

  • 6 large lettuce leaves bibb or iceberg
  • gorgonzola cheese
  • shredded carrots
  • celery sliced into small pieces
  • blue cheese or ranch dressing


  • Set the Sous Vide Precision Cooker to 150ºF.
  • Trim and season chicken with salt and pepper to taste. Place in a large Ziploc bag.
  • Whisk together 1/2 cup buffalo sauce (I use Frank's), honey, chili lime Cholula, green scotch bonnet pepper sauce, and garlic. Pour the sauce over the chicken.
  • Use the water immersion technique to seal the bag and place in the water bath. Set your timer for 1 hour.
  • Remove the chicken from Ziploc bag and reserve the liquid. Shred the chicken into bite-sized pieces using two forks.
  • In a large sauce-pan, melt 1 tbsp of butter. Add the liquid from the reserved cooking liquid, 1/2 cup of buffalo sauce and the juice of 1/2 lime. Bring to a boil then simmer.
  • Add the chicken to the simmering sauce and stir to coat evenly. Adjust flavor as needed.
  • For the lettuce wraps, place 1/2 cup of shredded buffalo chicken into each leaf. Top with carrots, celery, gorgonzola and your dressing of choice.


Note, you can follow this same recipe using a slow cooker if you don't own a Sous Vide, but I'd still highly recommend getting one if you prefer juicy chicken.
Keyword Buffalo, chicken, sous vide, wrap