Pin It There's something about assembling these lettuce wraps on a Tuesday afternoon that makes me feel like I've got my life together, even when the rest of the kitchen is chaos. I stumbled onto this combination years ago when I had leftover rotisserie chicken, a container of Greek yogurt that was about to expire, and a crisper drawer full of vegetables I needed to use. What started as a desperate attempt to avoid ordering takeout became the thing I now crave when I want to eat well without feeling like I'm sacrificing flavor or satisfaction.
I made these for a friend who'd just started her first week of meal prepping, and watching her face when she realized how good Greek yogurt chicken salad could be was honestly worth the chopping alone. She'd been convinced that healthy eating meant suffering through bland meals, so seeing her come back asking for the recipe felt like I'd done something right in the kitchen for once.
Ingredients
- Cooked chicken breast, 2 cups shredded or diced: Use rotisserie chicken if you want to skip the cooking step entirely, and don't worry about having perfect pieces because you're shredding it anyway.
- Celery, 1/2 cup finely diced: This is your crunch foundation, so don't skip it or use the pre-chopped stuff that's been sitting in the bag for three weeks.
- Red grapes, 1/2 cup halved: They add sweetness and juiciness that keeps everything from tasting too savory, though diced apple works beautifully if grapes aren't calling to you.
- Red onion, 1/4 cup finely chopped: The sharpness cuts through the creaminess and makes every bite more interesting than it has any right to be.
- Cucumber, 1/4 cup finely diced: This keeps things bright and adds moisture without making the salad soggy if you're patient about it.
- Plain Greek yogurt, 2/3 cup: Use the full-fat or 2% kind because the nonfat versions taste like disappointment in a container, and life's too short for that.
- Dijon mustard, 1 tablespoon: It's the secret weapon that makes people ask what you did differently, even though it's such a small amount.
- Fresh lemon juice, 1 tablespoon: Bottled juice will technically work, but fresh makes a noticeable difference in how bright this tastes.
- Honey, 1 teaspoon: Just enough to balance the tanginess of the yogurt without making this dessert.
- Garlic powder, 1/4 teaspoon: Go easy because it can overpower quickly, and you can always add more but you can't take it back.
- Fresh dill or parsley, 2 tablespoons chopped: Dill feels fancier but parsley works if that's what you have, and fresh herbs make this taste like you actually know what you're doing.
- Butter lettuce or romaine leaves, 8 large: Butter lettuce is silkier and won't shred, but romaine holds up better if you're transporting these somewhere.
- Sliced almonds or chopped walnuts for garnish: These add texture and nutrition, plus they make the whole thing look intentional instead of thrown together.
Instructions
- Gather and prep your vegetables:
- Dice everything uniformly so you get a little bit of each ingredient in every bite, and keep your cutting board clear because things go faster when you're not hunting for space. If you're using rotisserie chicken, let it cool enough to handle comfortably, then shred it with two forks or your fingers.
- Combine the chicken and vegetables:
- Toss the shredded chicken with the celery, grapes, red onion, and cucumber in your largest bowl, making sure nothing is hiding at the bottom. This is the moment everything still looks separate and a little bit plain, so don't worry yet.
- Make the dressing:
- In a small bowl, whisk the Greek yogurt with the mustard, lemon juice, honey, and garlic powder until it's smooth and creamy with no lumps. Taste it before you go further because this is your chance to adjust the seasoning without messing up the whole batch.
- Dress and season:
- Pour the dressing over the chicken mixture and add the fresh herbs, then toss everything gently but thoroughly until every piece is coated and you can't see any plain yogurt left in the bowl. This is when it suddenly transforms into something that actually looks like you planned it.
- Assemble the wraps:
- Lay out your lettuce leaves on a clean surface and spoon a generous amount of the chicken salad into the center of each one, then fold the sides in like you're making a little package. If you're worried about them falling apart, you can use a toothpick through the fold, but honestly they're sturdier than they look.
- Finish and serve:
- Top with almonds or walnuts and any extra herbs if you're feeling it, then eat right away while the lettuce is still crispy. These don't hold up well in the fridge because the lettuce gets soft, so make them fresh when you're ready to eat.
Pin It 
There was this one morning when I made extra of these for my partner who'd been working twelve-hour shifts, and I left them in the fridge with a sticky note. When he got home, he said they were exactly what he needed, and somehow a plate of lettuce wraps became the thing that made that exhausting week feel a little more manageable for both of us.
Why This Beats Takeout Chicken Salad
Restaurant versions often come drowning in mayo-based dressing that leaves you feeling sluggish, but this Greek yogurt version is creamy without being heavy or making you want a nap afterward. You control exactly what goes in, which means no mystery ingredients and way more actual flavor per bite because you're not paying for their fancy presentation at the expense of taste.
Make It Your Own
I've experimented enough with this recipe to know that the foundation is solid but the details are flexible, which is honestly the best kind of recipe to have in your back pocket. Some days I use apple instead of grapes when I'm feeling autumn, other times I throw in fresh tarragon because that's what smelled good at the market, and once I even added a pinch of smoked paprika because a friend suggested it and it was surprisingly perfect.
Timing and Serving Ideas
This comes together so quickly that it's actually useful for those moments when someone's coming over and you need something that looks like you planned ahead but doesn't require you to spend all day cooking. Pair it with sparkling water and lemon, a crisp white wine if you're feeling fancy, or just eat it standing at the counter because sometimes that's the vibe.
- Make the chicken salad the day before and just assemble fresh wraps when you're hungry so the lettuce stays crispy.
- Double the dressing recipe and use the extra as a dip for vegetables or a topping for grilled fish later in the week.
- If you're packing these to go, keep the salad and lettuce separate and assemble them just before eating so nothing gets soggy.
Pin It These lettuce wraps have become my go-to recipe for the moments when I want to feel capable and eat well without overthinking it. They're the kind of thing that reminds you that eating healthily doesn't mean sacrificing flavor, and that sometimes the best meals are the ones you can actually make on a regular Tuesday.
Recipe Questions & Answers
- → What type of chicken works best for this dish?
Shredded cooked chicken breast, such as rotisserie or poached chicken, provides tender texture and absorbs the creamy dressing well.
- → Can I substitute the grapes with other fruits?
Yes, diced apples or dried cranberries make great alternatives, adding a sweet and tart contrast to the savory ingredients.
- → What kind of lettuce is ideal for the wraps?
Butter lettuce or romaine leaves are preferred for their sturdy yet tender texture, perfect for holding the filling without tearing.
- → How can I make the dressing creamier?
Using whole milk Greek yogurt instead of low-fat gives a richer consistency, while mixing in a bit more mustard or honey balances the flavors.
- → Are there optional toppings to enhance the dish?
Sliced almonds or chopped walnuts add a pleasant crunch and nutty flavor that complements the fresh herbs and creamy dressing.
