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Close-up of a baked pastry pocket filled with creamy chicken salad, served on lettuce as a Light & Fresh Lunch Idea.

Lemon Herb Chicken Salad Lettuce Wraps

This recipe makes a light and fresh chicken salad served in crisp lettuce cups. It is suitable for a light lunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Salad
  • 2 cups cooked chicken breast, shredded Rotisserie chicken works well
  • 1/4 cup plain Greek yogurt Use non-fat
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • 1/2 teaspoon dried oregano
  • 1/4 cup celery, finely diced
  • 2 tablespoons red onion, finely minced
For Serving
  • 8 leaves large butter lettuce or romaine hearts Washed and dried

Equipment

  • Large skillet
  • Mixing bowl

Method
 

  1. If your chicken is not already cooked, cook the chicken breasts in a large skillet over medium heat until fully cooked. Shred the chicken and let it cool slightly.
  2. In a mixing bowl, combine the shredded chicken, Greek yogurt, lemon juice, fresh dill, and dried oregano.
  3. Add the diced celery and minced red onion to the chicken mixture. Stir everything together until well combined.
  4. Season the salad with salt and pepper to your preference.
  5. Spoon the chicken salad mixture into the center of each lettuce leaf.
  6. Serve immediately as wraps.

Notes

You can substitute plain Greek yogurt with light mayonnaise if you prefer a different texture, but Greek yogurt keeps the recipe lighter.

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