Description

These Delicious Avocado Chicken Salad Lettuce Wraps are a refreshing and healthy option for a quick lunch. Combining creamy avocado and Greek yogurt with tender cooked chicken, this recipe offers a flavorful, protein-packed meal wrapped in crisp romaine or bibb lettuce leaves. Perfect for those seeking a low-carb, gluten-free, and light meal that’s easy to prepare and full of freshness.

Ingredients

Scale

Chicken Salad

2 cups Cooked Chicken (rotisserie chicken works best for convenience)
1/2 cup Plain Greek Yogurt (can replace with low-fat sour cream for a similar texture)
1/4 cup Mayonnaise (use avocado oil mayonnaise for a healthier option)
1/4 cup Onions (green onions or shallots can be used for a milder taste)
1 tbsp Lemon Juice (fresh lime juice can also be used)
to taste Salt and Pepper (adjust based on preference)
1 medium Avocado (ensure it is ripe for easy mixing)

Wraps

1 head Romaine Hearts or Bib Lettuce (cabbage leaves can be used for a different flavor)

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Instructions

Prepare the Chicken Salad: In a medium bowl, shred or chop the cooked chicken into bite-sized pieces. Add the plain Greek yogurt, mayonnaise, chopped onions, lemon juice, and ripe avocado. Season with salt and pepper to taste. Mix everything thoroughly until well combined and creamy.
Prepare the Lettuce Wraps: Carefully separate and wash the leaves of romaine hearts or bib lettuce. Pat them dry with a paper towel. If using cabbage leaves, blanch briefly for tenderness and then dry.
Assemble the Wraps: Spoon a generous amount of the avocado chicken salad onto the center of each lettuce leaf. Fold or roll the leaves to create wraps, securing the filling inside.
Serve: Arrange the wraps on a serving plate and enjoy immediately for the freshest texture and flavor. These wraps also keep well chilled for a convenient packed lunch option.

Notes

For an extra crunch, add chopped celery or nuts to the chicken salad.
If you prefer a tangier flavor, increase the lemon juice or add a splash of vinegar.
Use ripe avocado to ensure smooth mixing and a creamy texture.
To make this recipe dairy-free, substitute Greek yogurt with extra mayonnaise or a dairy-free alternative.
Store any leftover chicken salad separately in an airtight container in the refrigerator for up to 2 days.