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Chicken Salad Lettuce Wraps Recipe
Ash Tyrrell

Chicken Salad Lettuce Wraps Recipe

I first made these chicken salad lettuce wraps on a day when I wanted something light but didn't want to skip a proper meal. I tossed together shredded chicken, crunchy celery, and a few other pantry staples, wrapped it all in crisp lettuce, and honestly, I haven't looked back since
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Total Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded or diced – rotisserie chicken saves time and adds great flavor
  • ½ cup mayonnaise – gives the salad its creamy base
  • ¼ cup Greek yogurt – lightens the dressing while adding a nice tang
  • 1 tablespoon Dijon mustard – brings depth and a subtle kick
  • 1 teaspoon lemon juice – fresh juice works better than bottled for brightness
  • ½ teaspoon garlic powder – adds savory flavor without overpowering the mix
  • ½ teaspoon onion powder – rounds out the flavor alongside the garlic
  • Salt and pepper to taste – always season gradually and taste as you go
  • 1 cup celery finely chopped – keep the pieces small so every bite has crunch
  • 1 cup red grapes halved – adds a natural pop of sweetness
  • ¼ cup red onion finely chopped – finely dice it so the sharpness stays balanced
  • ¼ cup sliced almonds – toast them lightly if you want extra flavor
  • 12 large lettuce leaves Romaine, Bibb, or Butter – choose sturdy leaves so they don't tear

Method
 

  1. I start by combining the mayonnaise, Greek yogurt, Dijon mustard, and lemon juice in a large bowl. Then I add the garlic powder, onion powder, salt, and pepper, and whisk everything until it's smooth. Making the dressing first means it coats the chicken and vegetables evenly once everything else goes in.
  2. Next, I add the shredded chicken, chopped celery, halved grapes, red onion, and sliced almonds straight into the bowl with the dressing. I stir gently but thoroughly, making sure every piece of chicken and every grape gets coated. This is also when I taste and adjust the seasoning if needed.
  3. I lay the lettuce leaves out flat on a large plate or clean surface, then spoon a generous amount of the chicken salad into the center of each one. I like to fold the sides in slightly before serving so the filling stays put. Serve them right away for the best texture and crunch.

Notes

  • I always dry the lettuce leaves completely before filling them, since any leftover water makes the wraps soggy and hard to hold.
  • I like to chill the chicken salad for about 20 minutes before serving, since I find the flavors blend better once it's had time to rest.
  • I keep the lettuce and the chicken salad in separate containers if I'm not serving right away, since assembling too early makes everything wilt.
  • I sometimes add a handful of chopped fresh herbs like dill or parsley, since it brightens up the whole dish without much extra effort.
  • I taste the dressing before adding the chicken, since it's much easier to adjust the seasoning at that stage.