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Creamy Chicken Salad Lettuce Wraps: Easy Low-Carb Lunch

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This creamy chicken salad lettuce wraps recipe is the result of a slightly obsessive quest to recreate a café favorite. It has all the rich, tangy flavor of the original but skips the bread entirely, making it a perfect low-carb lunch that doesn’t feel like a sacrifice.

Ingredients

  • Cooked chicken breast, shredded or diced (about 3 cups or 450g)
  • Mayonnaise, ½ cup (120ml)
  • Plain Greek yogurt, ¼ cup (60ml)
  • Celery, 2 stalks, finely diced
  • Red onion, ¼ cup, finely minced
  • Fresh dill, 2 tablespoons, chopped
  • Fresh parsley, 2 tablespoons, chopped
  • Apple cider vinegar, 1 tablespoon (15ml)
  • Dijon mustard, 1 teaspoon
  • Garlic powder, ½ teaspoon
  • Salt and black pepper, to taste (about ½ teaspoon salt and ¼ teaspoon pepper)
  • Butter lettuce or Bibb lettuce, for serving
  • Optional add-ins: Sliced almonds, halved red grapes, or chopped pecans

Instructions

  1. Prepare your chicken. If using a rotisserie chicken, remove the skin and bones and shred the meat into bite-sized pieces. You should have about 3 cups. If poaching your own, place 1½ pounds (680g) boneless skinless chicken breasts in a skillet, cover with water or chicken broth, bring to a simmer, cover, and cook for 12-15 minutes until the internal temperature reaches 165°F (74°C). Let it cool slightly, then shred. Pro tip: Season the chicken with salt and pepper while it’s still warm—this make…
  2. Dice your vegetables. Finely dice the celery and mince the red onion. I like my celery pieces about the size of a pea—small enough to distribute evenly but big enough to give that satisfying crunch. If you’re sensitive to raw onion, soak the diced onion in cold water for 5 minutes, then drain and pat dry.
  3. Chop your herbs. Wash and dry the fresh dill and parsley, then chop them finely. Don’t skip this step—dried herbs will give you a completely different, less vibrant result.
  4. Make the dressing. In a small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper. Taste it and adjust the seasoning. I always add a tiny pinch more salt at this stage than I think I need—the chicken and vegetables will absorb it.
  5. Combine everything. In a large mixing bowl, combine the shredded chicken, diced celery, minced red onion, fresh dill, and fresh parsley. Pour the dressing over the top and mix gently but thoroughly with a fork or spatula. Make sure every piece of chicken is coated.
  6. Chill. Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes. This step is crucial—the flavors need time to meld together. I honestly think it’s even better the next day. Don’t skip this! I’ve made the mistake of serving it immediately and it’s just not the same.
  7. Prepare the lettuce wraps. While the chicken salad chills, wash and dry your butter lettuce leaves. Gently separate the leaves, trying to keep them whole. Pat them dry with paper towels—wet lettuce will make your wraps soggy.
  8. Assemble and serve. When you’re ready to eat, spoon about ⅓ to ½ cup of the chicken salad into each lettuce leaf cup. The amount depends on the size of your leaves. Serve immediately, or keep the chicken salad and lettuce separate until serving to prevent sogginess.

Notes

Season the chicken while it’s still warm for better flavor. Let the chicken salad rest in the fridge for at least 30 minutes to allow flavors to meld. Keep lettuce dry to prevent soggy wraps. This recipe is ideal for meal prep; make the chicken salad up to 3 days in advance but keep lettuce separate.

Nutrition

Keywords: chicken salad, lettuce wraps, low-carb, keto, lunch, meal prep, creamy chicken salad

Find it online: https://cooksyla.com/creamy-chicken-salad-lettuce-wraps-easy-low-carb-lunch/