There’s something about the crisp, fresh crunch of lettuce wraps that instantly transports me to a sun-drenched street market in Southeast Asia, where every bite feels like a little adventure. My Chicken Salad Lettuce Wraps are the perfect balance of bright flavors and creamy textures
We start with tender poached chicken (a gentle French cooking technique called poêler) that’s tossed with a blend of creamy Greek yogurt, Dijon mustard, and a pop of fresh herbs — a combination inspired by a trip I once took through Provence.
These wraps taste amazing on their own but absolutely shine when paired with hearty, cozy dishes like Baked Ziti and Pumpkin Alfredo Pasta — a little crunchy lightness to balance the richness. It’s a simple, satisfying way to bring global flavors to your everyday table without feeling complicated.
Why You’ll Be Hooked?
- They taste ridiculously good: Light yet flavorful, creamy yet crisp — and seriously, when you pair them with cozy plates like Baked Ziti or creamy Pumpkin Alfredo Pasta, it’s an unforgettable meal.
- They fit right into busy days: I first made these during a packed week, and they quickly became my go-to for a no-fuss, high-protein meal that didn’t weigh me down — perfect if you’re aiming to eat lighter without sacrificing flavor.
- You can remix them endlessly: Over time, I’ve swapped in everything from leftover roast chicken to shredded turkey; it’s like a blank canvas for whatever’s in your fridge — and it still feels exciting every time.
- They helped me stay on track with healthy eating goals: When I started leaning into lighter lunches, these wraps were a lifesaver — so satisfying and hearty that I never missed the carbs.
- They bring global flair to the table: Inspired by the lettuce wraps I tried in both Vietnam and southern France, this recipe reminds me daily how fun it is to borrow ideas from around the world — and how easy it can be to travel through your tastebuds.
Chicken Salad Lettuce Wraps Recipe
Equipment
- Saute pan
- Spatula or wooden spoon
- Chef’s knife
- Cutting board
- Large mixing bowl
- Small mixing bowl
- Measuring spoons
- Paper towels
Ingredients Â
- 1 tsp lemon juice
- 1 lb boneless skinless chicken breasts
- 2 tbsp mayonnaise
- salt and freshly ground black pepper to taste
- 1 head Boston Bib lettuce or romaine heart leaves, for serving
- 1 tsp olive oil
- â…“ cup plain Greek yogurt
- salt and freshly ground black pepper , to taste
- ½ cup apple, diced
- ½ tsp garlic powder
- ½ cup grapes, red or green, halved
- ¼ cup almonds, chopped
- ¼ cup celery, diced
- ½ cup red onion, diced
- ¼ cup dried cranberries, diced
InstructionsÂ
- Add a little olive oil to a sauté pan over medium-high heat.
- Chop the chicken and season it with salt, pepper, and a tiny bit of garlic powder.
- Sauté for a few minutes until the chicken is cooked through.
- In a large bowl, toss together the cooked chicken, celery, onion, grapes, apple, cranberries, and almonds.
- In a separate small bowl, stir together the Greek yogurt, mayonnaise, and lemon juice until well combined.
- Pour the sauce into the large bowl and toss everything to evenly coat.
- Taste and season with additional salt and pepper if needed.
- Wash and separate the lettuce into individual leaves, then gently pat them dry with paper towels.
- Spoon a generous portion of the chicken mixture onto each leaf and serve.
- Serve and enjoy!
Notes
- For extra flavor, toast the almonds in a dry pan for 2–3 minutes before adding them.
- Swap out Greek yogurt for mashed avocado for a dairy-free twist.
- Use red grapes for sweetness or green grapes for a tangier bite.
- A sprinkle of fresh dill or chopped parsley adds a bright, herby finish.
| Nutrition | Value |
| Calories | 148kcal |
| Carbohydrates | 9g |
| Fat | 5g |
| Protein | 16g |
| Cholesterol | 30g |
