Buffalo Chicken Lettuce Wraps

  • Author: Jennifer Shreckengost
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 1x


  • 3 pounds of organic boneless (skinless chicken tenders)
  • 2 eggs
  • 1 cup tapioca flour
  • 34 tablespoons of unrefined coconut oil
  • 23 cups Frank’s hot sauce
  • ½ cup grass-fed butter
  • Butter lettuce leaves
  • Paleo Ranch Dressing


  1. Make Paleo ranch dressing and store in the refrigerator until ready to use.
  2. Cut chicken tenders into bite-sized pieces.
  3. Melt 2 tablespoons coconut oil in skillet on medium heat.
  4. Dip the chicken bites first into the egg, then tapioca flour, then place into coconut oil to cook.
  5. While chicken is cooking, add Frank’s hot sauce to pan with butter and melt over medium-low heat.
  6. Turn the chicken pieces occasionally until thoroughly cooked. Add additional coconut oil as needed.
  7. Once chicken is finished, remove from skillet, dip into hot sauce until thoroughly coated and remove.
  8. To assemble the wraps, place 3-4 buffalo chicken bites onto one butter lettuce leave, top with Paleo ranch and enjoy!