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Avocado Chicken Salad Lettuce Wraps

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A quick, healthy, and light handheld meal filled with creamy avocado, shredded chicken, and crunchy celery, wrapped in fresh lettuce.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded or diced leftover, rotisserie, or poached
  • 1 medium ripe avocado, mashed make sure it yields slightly to gentle pressure
  • 1/4 cup Greek yogurt or mayonnaise Greek yogurt for tang and fewer calories
  • 1 tablespoon lemon juice brightens and prevents browning
  • 1/4 cup diced red onion or substitute green onion for milder bite
  • 1/4 cup diced celery for crunch; cucumber works in a pinch
  • Salt and pepper to taste
  • Lettuce leaves for wrapping butter lettuce or romaine are great choices

Method
 

Preparation
  1. Halve and pit the avocado. Mash it in a medium bowl until mostly smooth with a few small chunks for texture.
  2. Stir in the lemon juice right away to keep the avocado bright.
  3. Add the Greek yogurt or mayonnaise to the avocado and mix until combined.
  4. Fold in the shredded or diced cooked chicken. Mix gently so the chicken stays tender.
  5. Stir in the diced red onion and celery. Taste and season with salt and pepper.
  6. Wash and pat dry lettuce leaves. Spoon 2–3 tablespoons of the salad onto each leaf.
  7. Fold or roll the lettuce around the filling and serve immediately.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 12gProtein: 40gFat: 20gSaturated Fat: 3gSodium: 600mgFiber: 5gSugar: 2g

Notes

If you prefer a creamier mayo-forward salad, use mayo instead of Greek yogurt. For vegan swaps, use vegan mayo and a chickpea 'chicken' alternative. If you like a chillier salad, refrigerate the chicken mixture for 15–20 minutes before assembling the wraps.
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