Avocado Chicken Salad Lettuce Wraps are delightful and light.
This recipe literally comes together in about 15 minutes! It starts with a creamy avocado, mayo, and lemon juice mash. The chopped rotisserie chicken is folded in along with fresh basil and other seasonings. The chicken salad is spooned into tender butter lettuce leaves and topped with chopped veggies to add color and crunch. It’s slightly messy, but it’s low-carb and oh-so-good.
Avocado Chicken Salad Lettuce Wraps
My Flavor Tweaks
Here’s what the original recipe used and the tweaks I made:
- Instead of the 2 tablespoons of sour cream, I used light mayo and upped the amount to 3 tablespoons.
- Instead of 1 tablespoon of fresh lime juice, I used 2 tablespoons of lemon juice.
- Instead of chopped cilantro, I used an equal amount of chopped basil.
Tips & Serving Ideas
Avocado – Be sure to purchase a ripe, mashable avocado. To be safe, I usually buy two avocados for any recipe. Then, I pick the one with the best texture.
Pre-deboned Cooked Chicken – This recipe comes together quickly when you purchase cooked rotisserie chicken that is pre-picked from the bones.
Additions to Chicken Salad – You can add other chopped veggies to the chicken salad if desired.
Topping Ideas – I topped the lettuce wraps with minced carrot and red bell pepper to add color. You can also use different toppings like fresh chopped herbs, roasted sunflower seeds or sprouts.
Appetizer Idea – You can spoon a smaller quantity into the lettuce leaves for an easy protein-rich appetizer.
Lunch—I suggest stacking a few lettuce leaves together when using a more generous helping of chicken salad for a lunch portion. But don’t go overboard. You will still want to plan a few lettuce wraps for a serving portion. You could also serve the avocado chicken salad on bread, crackers, etc., or in a tortilla if you want a heartier option.
Love Lettuce Wrap Recipes?
Here’s another lettuce wrap recipe I love.
Avocado Chicken Salad Lettuce Wraps
Ingredients
- 1 medium ripe avocado pitted and diced
- 3 tablespoons light mayo
- 2 tablespoon lemon juice
- 2 tablespoons chopped fresh basil
- 2 tablespoons minced red onion, optional
- 1/2 teaspoon garlic powder, optional
- 2 cups cubed or shredded cooked chicken
- Salt and pepper to taste
- 8-10 butter lettuce leaves
- minced red pepper and carrot for garnish optional
Instructions
- In a medium bowl, mash avocado with mayo and lemon juice. Stir in basil, onion, garlic powder, and chicken cubes until combined. Season chicken salad with salt and pepper to taste.
- Fill butter lettuce leaves with chicken salad and top with minced red pepper and carrot if desired. Serve immediately. Enjoy!
Joan
This sounds delightful! I like the basil substitution for cilantro; l am one of those people who has distaste for cilantro.
cathyscooking@gmail.com
It is a great, easy, recipe. I love basil and cilantro. But I know many people don’t like cilantro, so you are not in the minority. Enjoy!