Chicken Salad Lettuce Wraps

We drink too much, smoke occasionally, eat too many carbs and fats, party too hard and, in general, take very little care of our health.  We know, it isn’t enough to look good, we must live a healthier lifestyle, and trust us, we’re trying! Since we’ll always overindulge when we go out, we decided to start packing healthier lunches for the office, and writing new healthy recipes. This Chicken Salad Lettuce Wrap is carb free and, of course, mayo free, but so full of flavour that you won’t even be able to tell that you’re eating healthy, which is exactly why we love it!

Chicken Salad Lettuce Wrap

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Main


  • Olive oil
  • 2 chicken breasts
  • 1 green onion, finely chopped
  • ⅓ cup almonds, toasted and chopped
  • 540 ml / 19 oz cannellini beans, strained and rinsed
  • 1 cup red cabbage, chopped
  • ¼ cup Italian parsley, finely chopped
  • 2 tbsp dill, finely chopped
  • 1 cup 0% plain Greek yogurt
  • 1-2 tbsp tahini
  • Chili flakes
  • Salt and pepper
  • Romaine lettuce, full leaves
  • 2 avocados, peeled, pitted and sliced


  1. Grill or bake the chicken breasts, with a little bit of olive oil, until cooked through. Allow the chicken to cool to room temperature, chop and place in a large bowl
  2. Add the green onion, almonds, cannellini beans, red cabbage, Italian parsley and dill to the chicken. Stir to combine
  3. In a small bowl mix the Greek yogurt, tahini, chili flakes, and salt and pepper. Taste and adjust seasoning, we sometimes add more tahini
  4. Pour the dressing over the chicken salad and stir, mixing well so that the dressing coats the salad
  5. Serve on a large leaf of romaine lettuce, with slices of avocado topping the chicken salad. Wrap the chicken salad and avocado in the romaine lettuce leaf, like a pita, or eat it open ended like a taco

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