Easy Keto Chicken Salad Wraps

These Easy Keto Chicken Salad Wraps feature a creamy, crunchy chicken salad tucked into crisp lettuce leaves or keto-friendly flatbread for a low-carb, high-satisfaction meal. Tender shredded chicken is folded with rich mayo, avocado, and classic low-carb mix-ins like celery and green onion, then brightened with lemon and Dijon for a fresh, zesty finish. With plenty of healthy fats and protein and just a few net carbs per serving, these wraps are perfect for quick weeknight dinners, on-the-go lunches, or party platters where everyone can build their own.

Course Dinner, Lunch, Main Course

Cuisine American

Keyword chicken salad, keto, lettuce wraps, low-carb, meal prep, no cook

Prep Time 15

Total Time 15

Servings wraps

Calories 310kcal

Equipment

Mixing bowl
Cutting board
Chef's knife
spoon or spatula

Ingredients

For the keto chicken salad

2 cups cooked chicken, shredded or diced rotisserie chicken or cooked chicken breast or thighs
1/3 cup mayonnaise use avocado oil or olive oil based mayo with no added sugar
1/2 medium ripe avocado, diced
1/3 cup celery, finely diced
2 tablespoons green onions, thinly sliced or fresh chives
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard no added sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon fine sea salt or to taste
1/8 teaspoon black pepper or to taste
1 tablespoon fresh parsley, chopped optional, for freshness

For assembling the wraps

8 large lettuce leaves butter or romaine, washed and patted dry
2 tablespoons extra-virgin olive oil optional, for drizzling
4 slices cooked bacon, crumbled optional, for extra crunch and flavor
1/2 cup cucumber, thinly sliced optional, for extra crunch

Instructions

Add the shredded or diced chicken to a large mixing bowl and break up any large pieces so they are relatively even in size.
Add the mayonnaise, diced avocado, celery, green onions, lemon juice, Dijon mustard, garlic powder, onion powder, salt, pepper, and parsley to the bowl with the chicken.
Gently fold everything together until the chicken is well coated and the avocado is mixed in but not completely mashed, adjusting salt and pepper to taste.
Cover the bowl and chill the chicken salad in the refrigerator for at least 30 minutes if time allows to let the flavors meld and the mixture firm up slightly.
Lay the lettuce leaves flat on a cutting board or platter and pat them dry again if they look damp so they stay sturdy for wrapping.
Spoon the chicken salad evenly into the center of each lettuce leaf, dividing it among the wraps and keeping the filling in a line down the middle.
Top the chicken salad with crumbled bacon and cucumber slices if using, then drizzle lightly with olive oil for extra richness.
Fold the sides of each lettuce leaf over the filling and roll it up from the end closest to you to create a snug wrap, securing with a toothpick if needed.
Serve the wraps immediately or store the chicken salad separately from the lettuce and assemble just before eating to keep the leaves crisp.

Notes

To keep these wraps strictly keto, choose a mayonnaise and Dijon mustard without added sugar and skip any sweet relish or dried fruit. For meal prep, store the chicken salad in an airtight container in the refrigerator for up to 3 days and keep the lettuce leaves washed, well dried, and wrapped in paper towels in a separate container. The chicken salad can also be served over a bed of greens or tucked into a keto tortilla or chaffle instead of lettuce. If you prefer more heat, add a pinch of cayenne or a few dashes of hot sauce to the dressing. Each wrap is designed to stay under 5 grams of net carbs, making two wraps a satisfying keto meal.

Nutrition