Chicken salad lettuce wraps for a quick lunch

Chicken salad lettuce wraps with all the flavors of a bacon, lettuce, tomatoes and avocado sandwich but without the heavy bread. This chicken salad is incredibly tasty and filling, and even those who love carbs will enjoy this lettuce wrap recipe.

Chicken salad lettuce wraps

It’s been some time since I last shared a lettuce wrap recipe, but occasionally I like to include them in our dinner rotation. Recognizing the value of lettuce wraps, I decided to create another version – these BLTA Chicken Salad Lettuce Wraps, and I’m so happy I did. I’ve always loved the classic BLTA sandwich, but it can sometimes feel heavy after eating. That’s certainly not the case with these refreshing wraps.

Make it lighter

You can make this dish a bit healthier by using light mayonnaise instead of the full-fat version to retain that classic BLT flavor. To reduce the fat content further, you can omit or use only half of the avocado and use just 4 or 5 slices of bacon. Alternatively, if you’re not concerned about the extra carbs, this chicken salad is also delicious served in bread as a sandwich (just add lettuce).

These are perfect for a summer lunch during the warm months ahead, or for a delicious and easy dinner! Using rotisserie chicken breasts from a larger rotisserie chicken is a great shortcut.

Ingredients for chicken salad lettuce wraps

• 1/2 cup plain non-fat Greek yogurt
• 1/4 cup mayonnaise (I used full fat for a richer taste)
• 2 tsp freshly squeezed lemon juice
• 2 tbsp finely sliced green onions
• 1 Tbsp chopped parsley
• Salt and freshly ground black pepper, to taste
• 3 cups cooked and chilled chicken breast, diced
• 6 slices bacon, cooked and crumbled
• 1 and 1/2 cups grape tomatoes, cut in half
• 1/2 cup celery, diced*
• 1 medium avocado (firm but ripe), diced
• Romaine lettuce leaves, for serving

Step-by-step instructions

Step 1: In a large skillet over medium-high heat, cook the bacon, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain on paper towels and crumble when cool enough to handle.

Step 2: In a bowl, whisk together the mayonnaise, green onion, parsley, lemon juice, Worcestershire sauce, salt, and black pepper until smooth.

Step 3: In a separate bowl, combine the chicken, tomato, and celery. Add the crumbled bacon, then pour the mayonnaise dressing over the top and toss to coat. Cover and refrigerate until chilled, at least 30 minutes.

Step 4: When ready to serve, remove from the refrigerator and stir. Serve over romaine lettuce leaves and garnish with avocado slices.

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