AIP Friendly Buffalo Chicken Lettuce Wraps
Classic buffalo chicken gets a serious glow-up here — all the tangy, saucy satisfaction you crave, built entirely from ingredients that work with your body instead of against it. The "buffalo" magic comes from a clever sauce of apple cider vinegar, coconut aminos, coconut oil, fresh ginger, and turmeric, which delivers that punchy, cling-to-the-chicken flavor without any of the nightshades or seed-based hot sauces that typically make this style of dish off-limits. Chicken thighs are poached low and slow in bone broth until perfectly tender, then shredded and tossed in the skillet until the sauce reduces and coats every last piece. Crisp butter lettuce cups stand in for tortillas or buns, keeping things light and completely grain-free, while shredded carrot and scallion greens add color and a satisfying crunch. The whole thing comes together in well under an hour and serves four, making it an easy weeknight win or a crowd-pleasing lunch spread. It's the kind of recipe that proves eating for healing doesn't mean eating boring food.
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- 2 cups chicken bone broth
- ½ tsp salt
For the buffalo sauce
- ¼ cup apple cider vinegar
- 3 tbsp coconut aminos
- 2 tbsp coconut oil
- 1 tsp fresh ginger, finely grated
- ½ tsp turmeric
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
For serving
- 1 head butter lettuce, leaves separated
- 1 cup shredded carrot
- 3 scallions, thinly sliced (green tops only)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Place the chicken thighs in a medium saucepan and pour in the bone broth. Add 1/2 tsp salt. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 18–20 minutes, until the thighs are cooked through and register 165°F (74°C) on an instant-read thermometer.
- 2
Transfer the chicken to a cutting board and let it rest for 5 minutes. Use two forks to shred the meat into bite-sized pieces. Discard the poaching broth.
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