Low Carb Chicken Salad Lettuce Wraps

The Low Carb Chicken Salad Lettuce Wraps offer a satisfying, keto-friendly lunch that swaps traditional bread for crisp lettuce leaves to keep carbs low while flavor stays high. Tender chicken breast is folded into a creamy mayonnaise dressing with crunchy celery and bright green onions for a hearty, classic chicken salad base. Sturdy lettuce leaves like romaine or iceberg provide a refreshing, crisp wrap that holds the filling without getting soggy. Optional additions like rich avocado and smoky, crispy bacon add extra healthy fats, texture, and indulgent flavor, making the wraps even more satisfying. The contrast of cool lettuce, creamy chicken salad, and crunchy celery creates a delightful eating experience that feels anything but like diet food. These wraps are versatile for quick weeknight dinners, packable on-the-go lunches, or casual entertaining with a build-your-own wrap setup, giving you a convenient, customizable, and strictly keto option that fits easily into low carb living.

Course Dinner, Lunch, Main Course

Cuisine American

Keyword chicken salad, gluten free, keto, lettuce wraps, low-carb, meal prep

Prep Time 15

Cook Time 15

Total Time 30

Servings wraps

Calories 260kcal

Equipment

Cutting board
Chef's knife
Mixing bowl
mixing spoon

Ingredients

For the chicken salad

2 cups cooked chicken breast, chopped or shredded about 2 medium breasts, cooled
1/2 cup mayonnaise use avocado oil or olive oil mayo for best keto option
1/4 cup finely chopped celery
2 tablespoons thinly sliced green onions white and light green parts
1 teaspoon Dijon mustard adds tang, check for no added sugar
1/4 teaspoon garlic powder
1/4 teaspoon fine sea salt or to taste
1/8 teaspoon black pepper or to taste

Optional mix-ins

1/2 medium avocado, diced firm-ripe, for extra creaminess and fat
2 slices bacon, cooked crisp and crumbled

For assembling the wraps

8 large leaves romaine or iceberg lettuce washed and thoroughly dried

Instructions

Add the chopped or shredded cooked chicken to a medium mixing bowl and break up any large pieces with a spoon.
Add the mayonnaise, chopped celery, sliced green onions, Dijon mustard, garlic powder, salt, and black pepper to the bowl with the chicken.
Stir the mixture until the chicken is evenly coated and the celery and green onions are well distributed, then taste and adjust salt and pepper as needed.
If using avocado, gently fold the diced avocado into the chicken salad, being careful not to mash it completely.
If using bacon, fold the crumbled bacon into the chicken salad or reserve some for sprinkling over the wraps just before serving.
Place the lettuce leaves on a platter or work surface and pat them completely dry with paper towels so they stay crisp and hold the filling.
Spoon the chicken salad evenly into the center of each lettuce leaf, dividing it into about 4 portions and using 2 leaves per wrap if the leaves are smaller or more delicate.
Fold the sides of the lettuce over the chicken salad and roll into a wrap shape, or simply fold the leaves taco-style and serve immediately while the lettuce is cool and crisp.

Notes

For the most tender chicken, poach boneless, skinless chicken breasts gently in salted water or broth until just cooked through, then let them cool completely before chopping for the salad. Grilled or rotisserie chicken also works well and adds extra flavor, just remove the skin and bones first. To keep the wraps from getting soggy, always dry the lettuce thoroughly and wait to assemble until just before eating. The chicken salad can be made up to 3 days in advance and stored in an airtight container in the refrigerator, but if you are using avocado, add it right before serving so it does not brown. If you prefer a lighter dressing, you can replace up to half of the mayonnaise with full-fat Greek yogurt while still staying keto, as long as you keep an eye on the net carbs per serving. Pack the chicken salad and lettuce leaves separately for lunches and let everyone build their own wraps at the table or on the go.

Nutrition