Chicken Salad Lettuce Wraps
These Chicken Salad Lettuce Wraps are a quick, low-carb lunch option featuring tender chicken, crisp lettuce wraps, and a creamy, tangy dressing for a healthy meal that’s ready in under 25 minutes.
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.
Notes
Leftover chicken salad can be stored in an airtight container in the refrigerator for up to 3 days; keep lettuce separate to maintain crispness.
Nutrition
Calories: 210kcal
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