Heat the 2 tsp. olive oil in a non-stock frying pan, add the ground chicken or turkey, and cook over medium high heat until nicely browned, breaking apart with a turner as it cooks. (Most turkey and some chicken will release some water; just cook until it evaporates.)

While chicken or turkey cooks mix together the Frank's Red Hot Sauce (affiliate link), olive oil, Worcestershire Sauce or Gluten-Free Worcestershire Sauce (affiliate link), Monkfruit Sweetener (affiliate link) or sweetener of your choice, and Green Tabasco Sauce (affiliate link).

When the chicken or turkey is nicely browned add the sauce mixture, stir to combine, turn heat to low, and cook until all the sauce is absorbed into the meat. (You should be able to see the bottom of the pan when you stir.)

Slice the green onions, thinly slice the purple cabbage (using a mandoline slicer if you have one), and crumble the blue cheese. (affiliate link)

Wash the lettuce if needed and separate into large cups.

Fill each lettuce cup with a generous amount of sliced cabbage and some buffalo chicken and top with crumbled blue cheese.

The buffalo chicken mixture and the sliced cabbage, lettuce, and blue cheese will keep in the fridge for a day or two, but don’t assemble the lettuce wraps until right before you’re going to eat them.

Some testers liked this with additional blue cheese dressing.