Heat 1 teaspoon of olive oil in medium skillet over medium heat, add garlic, cabbage, and carrots. Stir frequently until cabbage is cooked and wilted. Add black pepper and salt as desired; remove from heat and set aside.
In a separate large skillet, heat 1 teaspoon of olive oil on medium-high heat and add chicken. Cook chicken until juices run clear, about 6-8 minutes.
Add cabbage mixture to chicken. Turn heat to low; add Buffalo sauce and cover. Simmer for about 10 minutes to let flavors sink in.
Scoop chicken into the lettuce. Top each lettuce wrap with 1 teaspoon blue cheese, diced avocado, and a sprinkle of cilantro.
For added crunch add crushed tortilla chips on top!
Serves 4.
