Chicken Salad Lettuce Wraps Recipe for Low-Carb Lunch

Chicken Salad Lettuce Wrap is a fast, light lunch that balances creamy chicken salad with crisp lettuce cups. It’s bright, satisfying, and simple to prepare—perfect for a healthy midday meal or for making ahead to enjoy throughout the week.

Why you’ll love this chicken salad lettuce wrap

• Taste – Tangy dressing and sweet fruit complement tender chicken for a bright, balanced bite.
• Texture – Creamy chicken salad contrasts with crunchy walnuts, celery and crisp lettuce leaves.
• Simple – Mix the dressing, combine the salad ingredients, then serve on lettuce leaves for an easy assembly.

Key ingredients

• Cooked chicken – Diced or shredded, use roasted, rotisserie or leftover chicken.
• Apple and grapes – Fresh apple and seedless grapes add natural sweetness and juiciness.
• Walnuts – Chopped walnuts add a pleasant crunch and nutty flavor.
• Celery – Diced celery brings freshness and a crunchy bite.
• Shallot and scallions – A small shallot and thinly sliced scallions give a mild onion note.
• Dressing – Mayonnaise with dijon mustard, lemon zest and lemon juice creates a tangy, creamy dressing; Greek yogurt can be substituted for some or all of the mayo.
• Lettuce – Butter lettuce works beautifully for cups; romaine is a good sturdier alternative if you need extra support.

See the recipe section below for ingredient quantities and full details.

Substitutions and variations

• Swap the base – Use Greek yogurt or a mix of Greek yogurt and mayonnaise for a lighter dressing.
• Make it spicy – Stir in Sriracha, a pinch of cayenne or your favorite hot sauce to add heat.
• Switch the nuts – Pecans or almonds work well instead of walnuts.
• Serve on bread – If you prefer, serve the chicken salad on croissants, a baguette or in a wrap instead of lettuce cups.
• Add avocado – Sliced or mashed avocado adds richness and a creamy texture.

Lettuce wrap instructions

• Make the dressing – In a large bowl combine 1/2 cup mayonnaise (or half mayo and half Greek yogurt), 1 teaspoon dijon mustard, 1 teaspoon lemon zest, 2 tablespoons freshly squeezed lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir until smooth and well combined.
• Combine the salad – Add about 2 cups diced cooked chicken, 1 diced crisp apple, 1/2 cup halved seedless grapes, 1/2 cup chopped walnuts, 2/3 cup diced celery (about 2 stalks), 1 small minced shallot and 2 thinly sliced scallions. Fold gently until everything is evenly coated with the dressing, scraping the bottom of the bowl to incorporate all dressing.
• Assemble the cups – Arrange 8–12 washed and dried butter lettuce leaves (or romaine leaves if using) on a serving platter, creating small cups. Spoon a generous scoop of the chicken salad into each leaf, spread slightly and finish with a sprinkle of freshly cracked black pepper.

Pro tip: Because the chicken salad contains mayonnaise, keep it chilled until serving. Assemble the lettuce cups shortly before serving to keep the leaves crisp, or chill the prepared cups briefly if needed.

Top tips for success

• Choose fresh lettuce – Avoid wilted leaves; crisp lettuce makes a big difference for texture and presentation.
• Pick hearty leaves – If you plan to serve a larger portion in each cup, use romaine hearts or another sturdier leaf.
• Prep ahead – Make the chicken salad up to 3 days in advance and store it covered in the refrigerator. Scoop onto lettuce leaves just before serving.
• Chill when needed – If you’re serving outdoors or in warm weather, keep the salad and assembled cups cold to maintain food safety and freshness.

Recipe