These chicken salad lettuce wraps are a refreshing, low-carb lunch option that deliver creamy, tangy flavor with a satisfying crunch. Whether you need a quick and delicious meal on a busy day or a healthy meal that feels gourmet, this easy recipe won’t let you down.
Why You’ll Love These Chicken Salad Lettuce Wraps
– No oven needed—just toss chicken salad and wrap it up.
– Ready in 25 minutes or less, perfect for a quick and delicious lunch option.
– Naturally low-carb and gluten-free, making it an ideal healthy meal.
– Customizable with fruits, nuts, or spices to suit your taste buds.
– Portable for work lunches, picnics, or on-the-go snacks.
– Kid-approved—my grandkids can’t get enough of these!
– Protein-packed to keep you energized all afternoon.
– Crowd-pleaser at potlucks, brunches, or light dinners.
Ingredients for Chicken Salad Lettuce Wraps
– 2 cups cooked chicken, shredded or diced (rotisserie chicken saves time)
– 1/2 cup mayonnaise (Duke’s recommended for tanginess)
– 1/2 cup plain Greek yogurt (extra creaminess and protein)
– 1 stalk celery, finely chopped (about 1/2 cup)
– 1/2 cup seedless grapes, halved (adds natural sweetness)
– 2 green onions, thinly sliced (plus extra for garnish)
– 1 Tbsp Dijon mustard (or yellow mustard for a milder flavor)
– 1 tsp fresh lemon juice (about half a lemon)
– Salt and freshly ground black pepper, to taste
– 8 large butter lettuce leaves (or romaine wraps), washed and patted dry
– 1/4 cup chopped walnuts or slivered almonds (optional, for crunch)
– 1/4 tsp garlic powder or 1 small garlic clove, minced (optional twist)
– Fresh parsley or dill, chopped, for garnish (optional)
Directions for Chicken Salad Lettuce Wraps
1. Prep the Chicken
Shred or dice 2 cups of cooked chicken breast or rotisserie chicken into bite-sized pieces—this easy recipe really shines when you use leftover chicken.
- Chop Veggies & Fruit
Finely chop celery and green onions, then halve the grapes. Combining crunchy veggies with sweet fruit gives you a quick and delicious balance of textures. - Whisk the Dressing
In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, and lemon juice until smooth. Season with salt, pepper, and optional garlic powder, tasting as you go for a perfectly tangy profile. - Combine Salad Components
Add the chicken, celery, green onions, and grapes to the dressing. Gently fold everything together so each bite of chicken salad is evenly coated. - Taste & Adjust
Give your chicken salad a little taste-test: add more salt, a squeeze of lemon, or a dash of black pepper to suit your personal preference—food personalization at its finest! - Assemble Lettuce Wraps
Lay your lettuce leaves on a serving platter. Scoop about 1/3 cup of chicken salad into each leaf, folding in the sides to create a neat, handheld wrap. - Garnish & Serve
Sprinkle chopped walnuts or almonds and fresh parsley or dill over each wrap. This simple garnish makes your low-carb lunch option feel restaurant-worthy. - Chill for Crispness (Optional)
Refrigerate assembled wraps for 10–15 minutes if you prefer an extra-crisp bite—this small chill helps flavors meld and textures pop.
Servings & Timing
– Yield: Makes 8 lettuce wraps (serves 2–4 as a light lunch or snack)
– Prep Time: 15 minutes (thanks to pre-cooked chicken)
– Chill Time: 10 minutes (optional)
– Total Time: Approximately 25 minutes
Variations on Chicken Salad Lettuce Wraps
– Southwestern Style: Add 1/4 cup black beans, corn, and a pinch of cumin for a Tex-Mex twist.
– Fruit & Nut Crunch: Swap grapes for diced apples and dried cranberries, plus slivered almonds.
– Curry Chicken Salad: Stir in 1 tsp curry powder and golden raisins for an Indian-inspired flavor.
– Avocado Chickpea Wraps: Replace half the chicken with smashed chickpeas and diced avocado for a vegetarian version.
– Spicy Kick: Mix in 1 Tbsp Sriracha or hot sauce for a bold, tangy lunch option.
– Greek-Style Wraps: Add chopped cucumber, Kalamata olives, and crumbled feta for a Mediterranean flair.
Storage & Reheating
– Store leftover chicken salad in an airtight container in the fridge for up to 3 days; keep lettuce leaves separate to avoid sogginess.
– For meal prep, portion salad into containers and pack lettuce on the side—your healthy meal is ready when you are.
– No reheating needed—these wraps taste best served chilled or at room temperature to maintain that perfect crunch.
FAQs about Chicken Salad Lettuce Wraps
Q: Can I make these wraps ahead of time?
A: Absolutely—prepare the chicken salad up to 2 days in advance and refrigerate, then assemble the wraps just before serving.
Q: Is this recipe keto-friendly?
A: Yes—using lettuce wraps keeps it low-carb, and the chicken salad is high in healthy fats and protein.
Q: What can I use instead of mayonnaise?
A: Swap mayo with mashed avocado or a vegan mayo alternative for a lighter or dairy-free twist.
Q: Can I use frozen chicken?
A: You can, as long as it’s fully thawed, drained, and patted dry before shredding to avoid excess moisture.
Q: How do I keep lettuce wraps from tearing?
A: Use sturdy butter lettuce or romaine leaves and pat them completely dry—chilling the leaves for a few minutes can also help.
Q: Can I freeze the chicken salad?
A: It’s not recommended—mayo-based salads can separate and become watery when thawed.
Q: What other greens work well?
A: Bibb or iceberg lettuce both offer a nice crunch and hold up beautifully to the filling.
Conclusion
These Chicken Salad Lettuce Wraps are proof that a healthy meal can be both quick and delicious—no oven required and minimal cleanup. With endless variations and less than 30 minutes of hands-on time, they’ll become your go-to lunch option for busy days and casual gatherings alike. Try them today, leave a comment below, and explore my other easy, low-carb recipes for more weeknight inspiration!
Chicken Salad Lettuce Wraps
Ingredients
- 2 cups cooked chicken shredded or diced (rotisserie chicken works well)
- 1/2 cup mayonnaise Duke’s recommended for tanginess
- 1/2 cup plain Greek yogurt adds extra creaminess and protein
- 1 stalk celery finely chopped
- 1/2 cup seedless grapes halved for sweet bursts
- 2 tablespoons green onions thinly sliced
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh lemon juice about half a lemon
- Salt and pepper to taste
- 8 leaves butter lettuce washed and patted dry
- 1/4 cup chopped walnuts optional, for crunch
- Fresh parsley or dill optional, chopped for garnish
Instructions
- Shred or dice cooked chicken breast or rotisserie chicken into bite-sized pieces.
- Finely chop celery and green onions, then halve the seedless grapes for a balance of crunch and sweetness.
- In a bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, and lemon juice until smooth; season with salt and pepper.
- Add chicken, celery, onions, and grapes to the dressing and gently fold until every piece is coated.
- Taste the chicken salad and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Spoon about 1/3 cup of chicken salad into each butter lettuce leaf, folding the edges to form a wrap.
- Sprinkle chopped walnuts and fresh parsley or dill over each wrap for added texture and aroma.
- Refrigerate assembled wraps for 10 minutes if you prefer a cooler, extra-crisp bite.
