Chicken salad lettuce wraps : The Effortless Lunch You'll Make on Repeat

A light, crunchy, and satisfying wrap made with rotisserie chicken, toasted almonds, and crisp veggies — perfect as a fresh lunch or elegant appetizer.

Servings : 4

Ingredients

• 2 cups rotisserie chicken, shredded
• 2 pieces celery stalks, finely chopped
• 0.3 cups red onion, finely diced
• 2 tablespoons chives, chopped
• 0.3 cups sliced almonds
• 3 tablespoons mayonnaise
• 0.5 teaspoons salt
• 0.3 teaspoons black pepper
• 8 pieces baby butter lettuce leaves

Steps

1

Toast the almonds: Add 0.3 cups sliced almonds to a dry skillet over medium heat. Stir frequently until golden and fragrant, about 3–4 minutes 04:00. Remove from heat and set aside to cool.

2

Prep the chicken: Pull 2 cups rotisserie chicken, shredded from the rotisserie chicken and shred or roughly chop into bite-sized pieces. Discard the skin.

3

Chop the vegetables: Finely chop 2 pieces celery stalks, finely chopped, dice 0.3 cups red onion, finely diced, and slice 2 tablespoons chives, chopped.

4

Mix the chicken salad: In a large bowl, combine the shredded chicken, celery, red onion, and chives. Add 3 tablespoons mayonnaise, 0.5 teaspoons salt, and 0.3 teaspoons black pepper. Mix well until everything is evenly coated. Crumble in the toasted almonds and fold gently to keep some crunch.

5

Wash the lettuce: Rinse 8 pieces baby butter lettuce leaves under cold water, gently separating each leaf. Pat dry thoroughly with a clean towel or use a salad spinner — you want them dry so the wraps hold well.

6

Assemble and serve: Spoon a generous portion of the chicken salad into each lettuce cup. Garnish with a few extra chives and serve immediately.

Notes

Make it your own: A squeeze of lemon juice or a splash of Dijon mustard in the filling adds a nice brightness. Greek yogurt can sub in for half the mayo if you want a lighter version.

Meal prep friendly: The chicken salad keeps in the fridge for up to 3 days — just store it separately from the lettuce and assemble when ready to eat.

Serving tip: Butter lettuce works beautifully here because the cup-shaped leaves hold the filling naturally without tearing.

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