Our family loves these Asian chicken lettuce wraps, but I wanted to come up with something a little lighter. This version has more of a fresh, herbal flavor, instead. It’s simple, uses fresh ingredients that are plentiful in summer, and is easy to throw together.
I like to batch cook proteins at the beginning of the week, especially chicken. It really makes meal prep a breeze on busy days (which is often!). You can use either chicken breast or thigh meat for this recipe. Here’s what else you’ll find in this recipe.
Chicken Lettuce Wraps
I love fitting in as many veggies as possible whenever I’m making a meal. These chicken lettuce wraps feature veggies like red onion, cucumber, and cherry tomatoes for a nice crunch. The avocado and yogurt sauce add a nice layer of creaminess. I like using romaine or butter lettuce for these wraps because they hold together well and don’t have an overpowering flavor. Greek yogurt adds another easy protein boost and healthy fats to keep tummies full.
The fresh basil and chives in the yogurt sauce combine beautifully with the crunchy veggies. You can even make the yogurt sauce ahead of time if you want an even faster lunch. The chicken can be pre-cooked/shredded, and the veggies pre-chopped (except the avocado). This also gives the flavors a little more time to meld together. Once the chicken wraps are assembled though they taste best fresh.
Our whole family loves these chicken lettuce wraps and we’ve been devouring them for lunch! Here’s how to make them:
Chicken Lettuce Wraps
Servings
Ingredients
- 2 cups shredded cooked chicken (pre-cooked or prepared using one of the methods below)
- 1 avocado (diced)
- ½ cup cucumber (diced)
- ¼ cup red onion (thinly sliced)
- ½ cup cherry tomatoes (halved)
- 8 large romaine or butter lettuce leaves
- 2 TBSP walnuts (chopped)
Herbed Yogurt Sauce
- ½ cup full-fat Greek yogurt
- 1 TBSP fresh lemon juice
- 1 tsp Dijon mustard
- 2 TBSP fresh basil (chopped)
- 1 TBSP fresh chives (chopped)
- ½ tsp sea salt
- ¼ tsp black pepper
Instructions
- In a small bowl, whisk together all of the herbed yogurt sauce ingredients until smooth. Set aside.
- In a large bowl, combine shredded chicken, avocado, cucumber, onion, and cherry tomatoes. Add half of the yogurt sauce and toss gently to coat.
- Lay out 8 lettuce leaves. Spoon chicken mixture evenly into each leaf. Drizzle with remaining yogurt sauce and sprinkle with 2 Tablespoons chopped walnuts for extra crunch.
Nutrition
Notes
Chicken Cooking Options
I like to premake a bunch of cooked chicken and ground beef at the beginning of the week for meal prep. It saves so much time in the kitchen on busy days! While the Instant Pot is usually my go-to, here are a few ways you can cook the chicken for this recipe (and others).
Grilled Chicken:
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Instructions: Preheat grill to medium-high, 400°. Rub 2-3 chicken breasts or thighs with 1 TBSP olive oil, sea salt, black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika. Grill for 6-8 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then shred with two forks.
- Flavor Note: Adds a smoky, charred flavor that pairs well with the fresh veggies and sauce. Shred and mix into the filling as directed.
Air Fryer Chicken
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Instructions: Preheat the air fryer to 380°F. Rub 2-3 chicken breasts or thighs with 1 TBSp olive oil, sea salt, black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika. Air fry for 10-12 minutes, flipping halfway, until internal temperature reaches 165°F. Let rest for 5 minutes, then shred.
- Flavor Note: Crispy exterior with juicy interior that’s ideal for a quick, healthy prep. Shred and mix into the filling as directed.
Rotisserie-Style (Oven-Roasted) Chicken:
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Instructions: Preheat oven to 400°F. Rub 2-3 chicken breasts or thighs with 1 TBSP olive oil, sea salt, black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika. Place on a baking sheet and cook for 20-30 minutes or until the internal temperature reaches 165°F. Let rest for 5 minutes, then shred.
- Flavor Note: This is a great way to get juicy, tender chicken. Shred and mix into the filling as directed.
More Shredded Chicken Recipes
If you’re looking for ways to use up a big batch of cooked chicken, give these recipes a try.
- Chicken Enchiladas Verdes
- Easy Chicken Fiesta Salad
- Colorful Asian Chicken Salad Recipe
- Healthier BBQ Chicken Ranch Nachos Recipe
- Chicken Fajita Salad
- Easy White Chicken Chili
What are some of your favorite easy lunch ideas? Leave a comment and let us know!
Leave a Reply