I’ll be honest—some days, I crave something light but still satisfying. You know, a meal that won’t leave me in a food coma but still packs a punch in flavor and texture.
That’s where these Avocado Chicken Lettuce Wraps come in. They’re crisp, creamy, tangy, and full of protein, making them the perfect go-to lunch or quick dinner.
The best part? They’re gluten-free, low-carb, and loaded with fresh ingredients you can grab at your local farmer’s market or grocery store.
Whether you’re making them for a weekday meal prep or a casual gathering, these wraps deliver big on taste without the guilt.
Tips for Maximum Flavor & Nutrition
- Massage the lettuce leaves: If your lettuce is a little stiff, gently rub the leaves between your fingers to soften them. This makes them more pliable and less likely to break.
- Keep the avocado from browning: Add an extra splash of lime juice to keep that creamy avocado looking fresh.
- Make it spicier: Throw in some diced jalapeño or a dash of hot sauce for heat lovers.
- Go dairy-free: Skip the Greek yogurt and use mashed avocado alone, or swap in a dairy-free alternative like coconut yogurt.
- Boost protein: Add in some chopped boiled egg or extra shredded chicken if you need more protein.
Serving Suggestions
These wraps pair beautifully with a light cucumber salad, a handful of sweet potato fries, or even a side of quinoa for an extra boost of fiber. Want to make it a meal prep staple? Store the filling separately and assemble fresh when you’re ready to eat.
Print
Avocado Chicken Lettuce Wraps
Fresh, creamy, and full of flavor, these avocado chicken lettuce wraps are a gluten-free, low-carb meal perfect for lunch or dinner.
- Total Time: 10 minutes
- Yield: 4 servings 1x
Ingredients
For the Filling:
- 2 cups cooked chicken breast, shredded or diced
- 1 ripe avocado, mashed
- 2 tbsp Greek yogurt (or mayo for a richer taste)
- 1 tbsp fresh lime juice
- 1 tsp Dijon mustard
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¼ cup red bell pepper, finely diced
- ¼ cup red onion, finely diced
- 2 tbsp fresh cilantro or parsley, chopped
- ¼ cup cherry tomatoes, diced
For Serving:
- 8 large butter lettuce leaves (or romaine for extra crunch)
- ¼ cup crumbled feta (optional)
- ¼ cup chopped nuts (like almonds or walnuts, for extra texture)
Instructions
If you’re using leftover chicken, just shred or dice it into small pieces. No cooked chicken? No problem. Quickly poach a couple of chicken breasts in salted water for 12-15 minutes, then let them cool before shredding.
In a large bowl, mash the avocado with a fork. Stir in Greek yogurt, lime juice, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix well until smooth and creamy.
Toss in the chicken, red bell pepper, red onion, cherry tomatoes, and cilantro. Give it a good stir until everything is well coated in the avocado dressing.
Spoon a generous amount of the filling onto each lettuce leaf. Top with feta cheese and nuts if using. Wrap it up like a taco and enjoy!
Notes
Make the filling ahead of time and store in an airtight cont
- Prep Time: 10 minutes
- Cook Time: 0 minutes (if using pre-cooked chicken)
- Category: Lunch, Dinner
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 2 wraps
- Calories: 230
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 45mg
