Zesty Low Carb Chicken Salad Wrap

This Zesty Low Carb Chicken Salad Wrap is a fresh, creamy, and tangy keto-friendly meal that swaps carb-heavy tortillas for crisp lettuce leaves. Tender shredded chicken is tossed in a rich, zesty dressing made with mayonnaise or full-fat Greek yogurt, bright lemon juice, and Dijon mustard, then combined with crunchy cucumber and bell pepper for texture and flavor. Fresh herbs add a vibrant, gourmet touch while healthy fats and protein keep you full and energized without a carb crash. Wrapped in sturdy romaine or butter lettuce, these handheld wraps are perfect for quick lunches, light dinners, or make-ahead meal prep.

Course Dinner, Lunch, Main Course

Cuisine American, Keto, Low Carb

Keyword high protein, keto chicken salad, lettuce wraps, low carb wrap, meal prep

Prep Time 15

Total Time 15

Servings wraps

Calories 270kcal

Equipment

Mixing bowl
Cutting board
Chef's knife
spoon or spatula

Ingredients

For the zesty chicken salad

2 cups cooked chicken breast, shredded or rotisserie chicken, skin removed
1/3 cup mayonnaise or full-fat Greek yogurt, or a mix of both
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard ensure sugar-free
1 clove garlic, minced
1/3 cup cucumber, finely diced
1/3 cup red bell pepper, finely diced
2 tablespoons fresh parsley or cilantro, chopped
1/4 teaspoon crushed red pepper flakes optional, for heat
1/2 teaspoon fine sea salt or to taste
1/4 teaspoon black pepper or to taste

For assembling the wraps

8 leaves romaine hearts or butter lettuce use the largest, sturdiest leaves
1 medium avocado, sliced optional, for extra healthy fats

Instructions

Add the shredded chicken to a large mixing bowl and break up any large pieces with your fingers or a fork so the dressing can coat it evenly.
Add the mayonnaise, lemon juice, Dijon mustard, and minced garlic to the bowl and stir until the chicken is well coated in a creamy, glossy dressing.
Fold in the diced cucumber, diced red bell pepper, and chopped parsley or cilantro until the vegetables are evenly distributed throughout the chicken salad.
Season the mixture with crushed red pepper flakes if using, sea salt, and black pepper, then taste and adjust the lemon juice, Dijon, and seasoning to your preference for zestiness and heat.
Rinse and pat dry the romaine or butter lettuce leaves, keeping them as whole and intact as possible so they can hold the filling well.
Lay the lettuce leaves on a work surface, slightly overlapping two leaves per wrap if they are small, and place a few avocado slices in the center of each leaf if using.
Spoon the zesty chicken salad onto the center of each lettuce leaf, dividing it evenly among the servings without overstuffing so the wraps stay easy to hold.
Fold the sides of the lettuce over the filling and roll from the bottom up to form a snug wrap, then serve immediately or chill briefly to let the flavors meld before serving.

Notes

For easy meal prep, store the chicken salad in an airtight container in the refrigerator for up to three days and keep the washed lettuce leaves wrapped in paper towels in a separate container. Assemble the wraps just before eating so the lettuce stays crisp. For an even higher fat and lower carb profile, choose full-fat mayonnaise instead of Greek yogurt and add extra avocado. To pack for on-the-go lunches, roll each assembled wrap tightly in parchment paper or foil to hold everything together and keep it tidy to eat.

Nutrition