Save There's something about a lettuce wrap that makes you feel like you're eating something clever, even though it took barely any time at all. One afternoon, I was standing in my kitchen with a rotisserie chicken cooling on the counter, a bunch of crisp vegetables waiting to be chopped, and zero desire to turn on the oven. That's when I realized Greek yogurt could do what mayo usually does, but lighter and tangier. By the time my friends arrived for lunch, I had these beautiful lettuce wraps arranged on a platter, and nobody could believe they were this simple to make.
I made these for my sister's book club a few months back, and she asked me to bring them to the next three meetings. That's when I knew I'd accidentally created something special. She texted me a photo of an empty platter with the caption 'People keep asking if you're catering,' and I realized these wraps had somehow elevated from weeknight lunch to something people actually request. Now I make a double batch whenever I know people are coming over.
Ingredients
- Cooked chicken breast: Use rotisserie chicken if you want zero cooking stress, or poach your own if you prefer control—just make sure it's cooled completely before mixing.
- Celery: The crunch is non-negotiable here, so dice it small so every bite gets that satisfying snap.
- Red grapes: Halved grapes release a bit of juice into the salad that sweetens everything naturally; apples work but need a squeeze of lemon to prevent browning.
- Red onion: It's sharp enough to cut through the richness of the yogurt, but keep the pieces small so you don't get overwhelming bites.
- Cucumber: This adds moisture and keeps things light—peel it if the skin bothers you, but I leave it for texture.
- Plain Greek yogurt: Full-fat or 2% makes a difference; nonfat can taste a bit thin and tangy without the creaminess to balance it.
- Dijon mustard: Just one tablespoon, but it's the secret that makes people ask what you put in the dressing.
- Fresh lemon juice: Bottled works in a pinch, but fresh juice brightens everything in a way bottled can't quite match.
- Honey: A teaspoon smooths out the sharpness without making anything sweet; it's the peacemaker in the dressing.
- Garlic powder: Don't skip it—it adds savory depth without raw garlic bite that would be too intense here.
- Fresh dill or parsley: Dill feels more sophisticated, but parsley is brighter; use whichever speaks to you.
- Butter lettuce or romaine: Butter lettuce is more delicate and elegant, but romaine holds up better if you're making these ahead.
- Sliced almonds or walnuts: These are optional but transform the wraps from light to slightly luxurious with their crunch and richness.
Instructions
- Gather and prep your vegetables:
- Lay everything out before you start mixing so you're not hunting for ingredients mid-recipe. Dice the celery, onion, and cucumber into small, uniform pieces—this takes maybe five minutes and makes a real difference in how the salad tastes because every forkful gets balanced flavor.
- Combine the chicken and vegetables:
- Toss the shredded chicken with all the prepped vegetables and grape halves in a large bowl. The chicken should be cooled completely by this point, or it'll warm up the yogurt dressing and make everything feel less refreshing.
- Whisk the dressing until smooth:
- In a separate bowl, whisk the Greek yogurt, Dijon mustard, lemon juice, honey, and garlic powder until there are no lumps and it looks creamy and cohesive. Taste it before you combine everything—this is your chance to adjust the seasoning without affecting the chicken.
- Bring it all together:
- Pour the dressing over the chicken mixture, sprinkle in your fresh herbs, and toss until every piece is coated. The salad should look creamy but not soggy; if you've made it correctly, it'll hold together when you spoon it into lettuce leaves.
- Build your wraps:
- Lay out a lettuce leaf, spoon a generous amount of chicken salad into the center, and fold the sides up like a soft taco. The wraps are sturdier than they look, so don't be timid with the filling.
- Finish with flourish:
- Top each wrap with sliced almonds or a sprinkle of fresh herbs if you're using them, and serve immediately. The beauty of lettuce wraps is that they're best eaten fresh, while the lettuce is still crisp.
Save Last summer, I brought these wraps to a picnic, and someone's teenage daughter actually put her phone down to eat them—which in my experience is basically the highest compliment you can receive. There's something about wrapping your own food that makes it feel more fun and interactive than just eating from a plate.
Why Lettuce Wraps Beat Bread Every Time
When I switched from serving chicken salad on bread to lettuce wraps, I realized I'd been adding unnecessary carbs to something that didn't need them. The lettuce leaf holds everything perfectly, stays crisp if you eat it right away, and lets the flavors of the filling shine through without competing with bread's heaviness. Plus, your fingers stay mostly clean, which feels like an underrated bonus when you're eating casually.
The Magic of Greek Yogurt as a Dressing Base
The first time I made this, I was actually testing whether Greek yogurt could replace mayo in chicken salad, mostly because I had a big container of it taking up space in my fridge. What surprised me was that the tanginess actually elevated the dish instead of just making it lighter—it plays beautifully with the sweetness of the grapes and honey. The yogurt also makes the salad naturally feel a bit creamier than the calorie count would suggest, which is its own kind of kitchen magic.
Storage, Variations, and Serving Wisdom
This salad keeps well in the refrigerator for up to three days if you store it in an airtight container without the lettuce—that way, the filling stays fresh and you can assemble wraps whenever you're hungry. You can swap the grapes for diced apple, dried cranberries, or even fresh pineapple chunks depending on what you have and what season it is. The beauty of this recipe is that it's forgiving enough to adapt, but structured enough that it always comes together beautifully.
- Make a double batch on Sunday and you'll have easy lunches for days, though always assemble the wraps fresh to keep the lettuce crisp.
- If you're serving this at a gathering, arrange the lettuce leaves on a platter separately and let people assemble their own wraps so they stay structural and beautiful.
- Leftovers can transform into lettuce wraps for lunch the next day, a stuffing for avocado halves, or even a topping for mixed greens if you're feeling creative.
Save These lettuce wraps have become my go-to when I want to eat something that feels both indulgent and nourishing, and I love that they come together in the time it takes to have a coffee and chat. There's real joy in a meal this simple and this good.
Recipe Questions
- → Can I use other greens instead of butter lettuce?
Yes, romaine or iceberg lettuce works well as an alternative for wrapping the filling.
- → What can I substitute for grapes in this dish?
Diced apples or dried cranberries provide a sweet and crunchy twist in place of grapes.
- → How do I keep the lettuce wraps from getting soggy?
Pat lettuce leaves dry and serve immediately after filling to maintain crispness.
- → Is it possible to add more flavor to the chicken mixture?
Adding smoked paprika or using rotisserie chicken enhances the depth of flavor.
- → Can I prepare this dish ahead of time?
The chicken mixture can be made in advance, but assemble wraps just before serving to keep leaves crisp.
