Description
These Avocado Chicken Salad Lettuce Wraps are a delicious, healthy, and low-carb meal option perfect for lunch or a light appetizer. Combining creamy avocado and Greek yogurt with tender chicken breast and fresh veggies, this no-cook recipe is easy to prepare and packed with flavor. Wrapped in crisp butter lettuce leaves, this salad makes for a refreshing, gluten-free alternative to traditional sandwiches or wraps.
Ingredients
Scale
Salad Filling
- 2 cups cooked chicken breast (shredded or chopped)
- 1 ripe avocado
- 2 tablespoons plain Greek yogurt or mayonnaise
- 1 teaspoon fresh lime juice
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup finely chopped red onion
- 1/4 cup chopped celery
- 1 tablespoon chopped fresh cilantro (optional)
For Serving
- 8 large butter lettuce or romaine leaves
Instructions
- Mash the avocado mixture: In a medium bowl, mash the ripe avocado together with plain Greek yogurt, fresh lime juice, garlic powder, salt, and black pepper until creamy and well combined.
- Add chicken and veggies: Stir in the cooked chopped chicken breast, finely chopped red onion, chopped celery, and optional fresh cilantro. Mix everything thoroughly until evenly distributed.
- Assemble the wraps: Spoon the prepared avocado chicken salad evenly into the large butter lettuce or romaine leaves, dividing the filling among them.
- Serve or chill: Serve the lettuce wraps immediately for the freshest taste, or chill the salad filling in the refrigerator for 15 to 30 minutes before assembling to enhance the flavors.
Notes
- Add chopped jalapeño to the salad filling for a spicy kick.
- Include diced cucumber for additional crunch and freshness.
- Store any leftover salad filling in an airtight container in the refrigerator for up to 2 days.
- Use mayonnaise in place of Greek yogurt if preferred for creaminess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer
- Method: No-Cook
- Cuisine: American
