Chicken Patty Lettuce Wrap

Name: Chicken Patty Lettuce Wrap
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 1 servings
Cuisine: American
Ingredients: 10 oz canned chicken, drained; 2 large eggs; 1 cup shredded mozzarella cheese; black pepper, to taste; salt, to taste; 2 tbsp vegetable oil, for frying; 2 large iceberg lettuce leaves; 1 slice pepper jack cheese; 2 slices tomato; 1 tbsp buffalo sauce

This chicken patty lettuce wrap transforms canned chicken into a crispy, golden patty bound with egg and mozzarella, served breadless in iceberg lettuce with pepper jack cheese and fresh tomato. It's a low-carb, quick weeknight dinner ready in under 15 minutes.

🌍American 🏷️Lettuce wrap 🏷️Chicken sandwich 🏷️Keto 🏷️Low-carb Chicken patty

🏷️

🏷️Cheesy

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TikTok

Total

13 min

Servings

1

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

10 oz canned chicken, drained
2 large eggs
1 cup shredded mozzarella cheese
black pepper, to taste
salt, to taste
2 tbsp vegetable oil, for frying
2 large iceberg lettuce leaves
1 slice pepper jack cheese
2 slices tomato
1 tbsp buffalo sauceoptional

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Instructions

1
In a medium bowl, combine the drained canned chicken, eggs, shredded mozzarella cheese, black pepper, and salt. Mix until well combined.
2
Form the mixture into a large, flat patty.
3
Heat vegetable oil in a skillet over medium heat. Cook the patty for 3-4 minutes per side, until golden brown and cooked through.
4
To assemble, lay a piece of parchment paper on a flat surface. Place the two lettuce leaves on top, overlapping slightly.
5
Place the slice of pepper jack cheese in the center of the lettuce.
6
Top with the cooked chicken patty, drizzle with buffalo sauce if using, and add the tomato slices.
7
Using the parchment paper to help, tightly fold the lettuce leaves over the fillings to create a wrap.
8
Slice the wrap in half and serve immediately.

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Tips & Notes

Pro tips

Drain canned chicken well and pat dry with paper towels to remove excess moisture, which helps the patty hold together and fry crisper.
Heat oil to medium-high (around 350°F) before adding patties; oil that's too cool will absorb grease and make them soggy.
Flatten the patty to ½-inch thickness for even cooking; fry 3–4 minutes per side until golden brown and firm to the touch.
Assemble wraps just before serving to keep lettuce crisp; cold lettuce leaves are easier to work with than room-temperature ones.

Substitutions

Canned chicken → fresh cooked shredded chicken breast (reduce egg to 1 large)
Mozzarella → cheddar or Monterey Jack cheese (same amount)
Iceberg lettuce → butter lettuce or romaine leaves (more delicate; handle carefully)
Buffalo sauce → ranch, sriracha mayo, or hot sauce (or omit entirely)

Storage & make-ahead

Store cooled patties in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium heat for 2–3 minutes per side or in a 350°F oven for 5 minutes.

Common Questions

Can I use fresh chicken instead of canned?

Yes. Use 10 oz cooked, shredded chicken breast instead of canned. The texture will be slightly less dense, so consider reducing the egg to 1 large egg and monitor frying time.

How do I keep the patty from falling apart while frying?

Mix the canned chicken, egg, and cheese thoroughly until sticky, then refrigerate the mixture for 15–30 minutes before shaping. Pat the patties dry before frying to reduce splattering.

Can I make these patties ahead of time?

Yes. Shape and refrigerate patties for up to 2 days, or freeze for up to 1 month. Thaw in the fridge before frying, or add 1–2 minutes to frying time if frozen.