Imagine a light, crunchy lunch that’s ready in minutes—Chicken Salad Lettuce Wraps bring creamy, zesty flavors snugly into crisp leaves. You’ll fall in love with this easy, healthy recipe from the very first bite.
Why You’ll Love This Recipe
- No oven needed—just a bowl and a knife
- Ready in under 20 minutes, perfect for busy weekdays
- High-protein and low-carb (hello, healthy lunch!)
- Uses simple ingredients you probably have on hand
- Totally customizable—add fruit, nuts, or spice
- Kid-friendly and great for picnics or potlucks
- Make-ahead friendly—prep now, assemble later
- Gluten-free when wrapped in your favorite lettuce
Ingredients
- 2 cups cooked chicken breast, shredded or diced (rotisserie chicken works great)
- ½ cup plain Greek yogurt (or mayonnaise for extra creaminess)
- 2 tablespoons Dijon mustard
- 1 stalk celery, finely diced
- ¼ cup red grapes, halved (or swap for dried cranberries)
- 2 tablespoons fresh parsley, chopped (flat-leaf preferred)
- ¼ teaspoon garlic powder
- Salt and pepper, to taste
- 8 large lettuce leaves (romaine, butter lettuce, or iceberg)
- Optional add-ins: 1 small apple, chopped; ¼ cup toasted walnuts, chopped
Directions
- Prep Your Lettuce
Gently rinse each leaf under cold water, then spin or pat dry with a towel. Crisp leaves are non-negotiable—nobody likes a soggy wrap! - Whisk the Base
In a medium mixing bowl, combine Greek yogurt and Dijon mustard. Stir until the mixture is smooth and pale. Here’s the thing: getting that base creamy makes every bite more cohesive. - Fold in Crunch and Sweetness
Add shredded chicken, diced celery, halved grapes, and parsley. Toss gently so you don’t mash the grapes. You’ll notice pops of sweetness and fresh herb aroma—trust me, that’s what makes it sing. - Season and Tweak
Sprinkle in garlic powder, salt, and pepper. Give it a quick taste—if it seems mild, a tiny pinch more salt can brighten everything up. Feeling daring? A dash of smoked paprika or hot sauce adds a fun kick. - Chill for Best Flavor
Cover the bowl and pop it in the fridge for 10–15 minutes. Chilling helps the flavors marry, but if you’re racing against lunchtime, you can skip this step in a pinch. - Assemble the Wraps
Lay out your lettuce leaves on a platter. Spoon generous portions of chicken salad into the center of each leaf. Fold or roll the leaf around the filling—think of it as a little green taco. - Garnish and Serve
Sprinkle with extra parsley, walnuts, or a few grape halves for color. Serve immediately, or pack for a takeaway lunch in an airtight container (keep salad and leaves separate until ready to eat).
Servings & Timing
Makes 4 servings (2 wraps each)
Prep Time: 15 minutes
Chill Time: 10 minutes (optional)
Total Time: 25 minutes
Variations
- Curry Twist: Stir 1 teaspoon curry powder into the base for a warm, aromatic spin.
- Avocado Lover: Mash half an avocado and mix in for extra creaminess.
- Tropical Breeze: Swap grapes for diced pineapple and add shredded coconut.
- Veggie-Loaded: Fold in shredded carrots, bell pepper, or cucumber ribbons.
- Spicy Kick: Drizzle sriracha or finely chopped jalapeño for heat.
- Nut-Free Crunch: Use roasted chickpeas instead of nuts for allergy-friendly texture.
Storage & Reheating
Store the chicken salad in an airtight container in the fridge for up to 4 days; keep lettuce leaves separate in a zip-top bag lined with paper towels. Since these wraps are best enjoyed cold, there’s no reheating needed—just reassemble and eat.
FAQs
Q: Can I swap Greek yogurt for mayonnaise?
A: Absolutely—use full-fat mayo for richness or a light version if you’re watching calories.
Q: Is this recipe freezer-friendly?
A: The chicken salad itself can be frozen in a sealed container for up to a month, but lettuce won’t fare well.
Q: What’s the best lettuce for wraps?
A: Butter lettuce and romaine are top picks—wide leaves hold filling without tearing.
Q: Can I make this ahead for meal prep?
A: Yes! Mix the salad up to 3 days in advance, store in the fridge, and assemble just before eating.
Q: How can I lower the sodium?
A: Use low-sodium Greek yogurt, rinse canned chicken well, and season gently.
Q: Any vegan option?
A: Swap chicken for chickpeas or jackfruit and yogurt for vegan mayo for a plant-based version.
Q: My salad feels dry—help!
A: Stir in a splash of lemon juice or extra yogurt/mayo to loosen the texture.
Q: Can kids help make these?
A: Definitely! Kids love spooning and folding—just supervise knife work when chopping.
Conclusion
These Chicken Salad Lettuce Wraps hit all the right notes: creamy, crunchy, and perfectly portable. Whether you need a healthy lunch, an easy snack, or a party appetizer, they’ve got you covered. Give them a try, leave a comment with your favorite twist, and don’t forget to explore more easy lunch recipes on the blog!
Chicken Salad Lettuce Wraps
Ingredients
- 2 cups cooked chicken breast shredded or diced (rotisserie chicken works great)
- 1/2 cup plain Greek yogurt can substitute mayonnaise
- 2 tablespoons Dijon mustard
- 1 stalk celery finely diced
- 1/4 cup red grapes halved (or swap for dried cranberries)
- 2 tablespoons fresh parsley chopped
- 1/4 teaspoon garlic powder
- salt and pepper to taste
- 8 large lettuce leaves such as romaine or butter lettuce
- 1 apple chopped (optional)
- 1/4 cup toasted walnuts chopped (optional)
Instructions
- Wash and dry lettuce leaves thoroughly, patting them dry to avoid sogginess.
- In a bowl, combine Greek yogurt and Dijon mustard until smooth and pale.
- Add chicken, celery, grapes, parsley, and any optional ingredients; toss gently to combine.
- Sprinkle in garlic powder, salt, and pepper, then taste and adjust seasoning as needed.
- Cover and refrigerate the mixture for 10–15 minutes to let flavors meld.
- Spoon chicken salad into each lettuce leaf and fold or roll like a little taco.
- Arrange wraps on a platter, garnish with extra parsley or walnuts, and enjoy immediately.
Notes
Nutrition
