Fresh, crunchy, and creamy lettuce wraps filled with seasoned chicken, avocado, crisp vegetables, and a bright lime dressing. They’re perfect for a light lunch, quick dinner, or easy meal prep.
Ingredients
For the Chicken
2 boneless, skinless chicken breasts
1 tbsp olive oil
½ tsp garlic powder
½ tsp paprika
½ tsp cumin
½ tsp salt
¼ tsp black pepper
½ tsp chili powder, optional
1 tbsp fresh lime juice
For the Filling
2 ripe avocados, diced
½ cup cherry tomatoes, diced
¼ cup red onion, finely diced
½ cup cucumber, diced
¼ cup fresh cilantro, chopped
1 small jalapeño, finely chopped, optional
For the Creamy Lime Dressing
⅓ cup Greek yogurt
1 tbsp fresh lime juice
1 tsp lime zest
1 small garlic clove, minced
1 tsp honey or maple syrup, optional
¼ tsp salt
1–2 tbsp water, as needed
For Serving
8–10 large romaine, butter lettuce, or iceberg lettuce leaves
Extra lime wedges
Fresh cilantro
Sliced jalapeño, optional
Instructions
- Season the chicken
Pat the chicken breasts dry. Rub with olive oil, garlic powder, paprika, cumin, salt, black pepper, chili powder, and lime juice. - Cook the chicken
Heat a skillet over medium-high heat. Add the chicken and cook for about 5–7 minutes per side, depending on thickness, until golden and cooked through.
The thickest part should reach 165°F (74°C).
Remove from the pan and rest for 5 minutes before chopping or shredding.
- Prepare the vegetables
While the chicken rests, dice the avocado, tomatoes, cucumber, and red onion.
Place them in a bowl with cilantro and optional jalapeño.
Gently toss so the avocado doesn’t become mashed.
- Make the dressing
Whisk together Greek yogurt, lime juice, lime zest, garlic, honey or maple syrup, and salt.
Add water 1 tablespoon at a time until the dressing reaches a drizzling consistency.
- Combine the filling
Chop the cooked chicken into bite-sized pieces and gently fold it into the avocado mixture.
Drizzle with some of the lime dressing and toss carefully.
- Prepare the lettuce
Wash and thoroughly dry the lettuce leaves. Pat them dry with paper towels so the wraps don’t become watery. - Assemble
Place 1–2 lettuce leaves together for extra strength.
Spoon the chicken-avocado mixture into the center of each leaf.
Drizzle with additional dressing and garnish with cilantro and a squeeze of fresh lime.
Fold the sides inward and serve immediately.
Tips for the Best Lettuce Wraps
Choose large, sturdy lettuce leaves that won’t tear easily.
Dry the lettuce completely after washing.
Don’t overfill the wraps.
Add the avocado shortly before serving for the freshest color and texture.
For extra crunch, add shredded carrots, bell peppers, or cabbage.
For meal prep, keep the chicken, vegetables, dressing, and lettuce separate and assemble just before eating.
Easy Variations
Mexican Style: Add black beans, corn, salsa, and a little shredded cheese.
Mediterranean Style: Add cucumber, feta, olives, parsley, and a lemon-yogurt dressing.
Spicy: Add jalapeño, cayenne, or your favorite hot sauce.
Ranch Chicken: Add ranch seasoning to the chicken and use a ranch-style Greek yogurt dressing.
Nut & Allergen Information
Contains:
Milk/Dairy: Greek yogurt.
Chicken.
Does not contain as written:
Peanuts
Tree nuts
Fish
Shellfish
Wheat/gluten
Nuts: This recipe is nut-free as written.
For a severe nut allergy, check Greek yogurt, seasonings, and other packaged ingredients for allergen warnings and possible cross-contact.
Dairy-free option: Replace Greek yogurt with an unsweetened dairy-free yogurt.
Egg-free: The recipe is egg-free as written.
Q&A
Q: Can I use leftover cooked chicken?
Yes. Shredded rotisserie chicken or leftover grilled chicken works perfectly.
Q: Can I use chicken thighs?
Absolutely. Boneless, skinless chicken thighs are flavorful and stay juicy.
Q: What lettuce is best?
Butter lettuce is soft and flexible, while romaine and iceberg provide more crunch and structure.
Q: How do I stop the avocado from turning brown?
Toss the avocado with fresh lime juice and keep the filling refrigerated until ready to serve.
Q: Can I make these ahead of time?
Yes, but keep the components separate. Assemble the lettuce wraps shortly before serving for the best texture.
Q: Can I make these low-carb?
Yes. The recipe is naturally low in carbohydrates compared with tortilla-based wraps. Use unsweetened Greek yogurt and avoid adding sugary sauces.
Q: Can I make them dairy-free?
Yes. Use a plain dairy-free yogurt in the dressing.
Q: Can I add cheese?
Yes. Feta, shredded cheddar, Monterey Jack, or cotija can be added.
Q: Can I add beans?
Yes. Black beans or chickpeas make the wraps more filling.
Q: How long does the filling last?
For the best quality, use the avocado-chicken filling within 1 day. Store it covered in the refrigerator.
Q: Can I freeze the filling?
Freezing is not recommended because avocado and fresh vegetables become soft and watery after thawing.
Q: What can I serve with lettuce wraps?
Serve them with a fresh fruit salad, roasted vegetables, cucumber salad, cauliflower rice, or a light soup.
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