Greek Yogurt Chicken Salad Lettuce Wraps Delight
Looking for a tasty and healthy meal option? These Greek Yogurt Chicken Salad Lettuce Wraps are perfect! Packed with protein, crunch, and flavor, they make a great lunch, snack, or light dinner. You’ll love how easy they are to whip up and customize to your taste. Join me as we create a delightful dish that keeps you full and happy. Let’s dive into this refreshing recipe!
Why I Love This Recipe
- Healthy Ingredients: This chicken salad is packed with protein and healthy fats, making it a nutritious choice for any meal.
- Refreshing Flavor: The combination of grapes and dill adds a refreshing sweetness and depth of flavor that is delightful.
- Versatile Wraps: Using lettuce wraps instead of bread makes this dish low-carb and gluten-free, perfect for various dietary needs.
- Quick and Easy: With just 15 minutes of prep time, this recipe is perfect for busy weeknights or quick lunches.
Ingredients
Main Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup plain Greek yogurt
- 1/4 cup celery, finely chopped
- 1/4 cup red grapes, halved
Additional Flavors and Textures
- 1/4 cup almonds, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
Seasoning and Wrap Base
- Salt and pepper to taste
- 1 head of lettuce (romaine or butter lettuce)
When making Greek yogurt chicken salad lettuce wraps, focus on fresh and high-quality ingredients. Start with the chicken. Cooked chicken breast gives a great base. I shred it into bite-sized pieces.
Next, I mix in Greek yogurt. It makes the salad creamy without extra fat. The yogurt adds protein, too. I add finely chopped celery for crunch. It brings a fresh taste and brightens the dish.
Red grapes bring sweetness. Halving them helps blend their flavor into the salad.
For an extra crunch, I add chopped almonds. They also enhance the flavor profile. Fresh dill adds a pop of brightness and a hint of earthiness.
A touch of Dijon mustard and lemon juice adds zing. They balance the flavors well.
Finally, season with salt and pepper. Taste as you go.
Don’t forget the lettuce! Romaine or butter lettuce works best. The leaves are sturdy enough to hold the filling. They also add a crisp texture.
These ingredients combine to make a light, tasty meal. You can serve them right away or chill them for a refreshing treat.
Step-by-Step Instructions
Preparing the Chicken Salad Mixture
To start, take a large mixing bowl. Add 2 cups of shredded chicken breast and 1 cup of plain Greek yogurt. Mix them well until the chicken is fully coated in yogurt. This gives the salad a creamy base. Next, it’s time to add some crunch and sweetness. Stir in 1/4 cup of finely chopped celery and 1/4 cup of halved red grapes. Then, toss in 1/4 cup of chopped almonds for added texture. Finally, add 2 tablespoons of fresh dill, 1 tablespoon of Dijon mustard, and 1 tablespoon of lemon juice. This blend of flavors brightens the dish.
Finalizing the Salad
Now it’s time to season. Sprinkle in salt and pepper to taste. Mix everything well until it is fully combined. The salad should be creamy with a hint of tartness from the lemon. Take a small taste and adjust the seasoning if needed. If you want a little more zest, add more lemon juice or mustard.
Assembling the Lettuce Wraps
Grab a head of lettuce, either romaine or butter lettuce works great. Carefully separate the leaves. Now, take a spoon and scoop out a generous amount of your chicken salad mixture. Place it in the center of a lettuce leaf. Fold the sides of the lettuce over the filling to create a wrap. Make sure to secure it well so it holds together. Repeat this with the remaining leaves and chicken salad. Serve them right away for the best taste, or chill them for a refreshing bite later. Enjoy your Greek yogurt chicken salad lettuce wraps!
Pro Tips
- Use Rotisserie Chicken: For a quicker option, use store-bought rotisserie chicken to save time on cooking and shredding.
- Add More Crunch: Include additional crunchy vegetables like bell peppers or cucumbers for added texture and flavor.
- Experiment with Herbs: Feel free to substitute fresh dill with other herbs like parsley or basil for a different flavor profile.
- Chill Before Serving: Allow the chicken salad to chill in the refrigerator for about an hour before serving to enhance the flavors.
Tips & Tricks
Storage Tips
To store leftovers, place the chicken salad in an airtight container. This keeps it fresh. You can keep it in the fridge for up to three days. If you have leftovers in the lettuce wraps, eat them within a day for best taste.
You don’t need to reheat this chicken salad. It is best served cold. However, if you want warm chicken, heat it in a pan over low heat until warm.
Serving Suggestions
For a complete meal, serve these wraps with a side of fresh fruit. Sliced apples or a fruit salad work well. You can also add a small bowl of soup for a cozy touch.
These wraps are great as a snack or light lunch. They are easy to pack for picnics or lunch at work. Just keep the chicken salad and lettuce separate until you are ready to eat.
Ingredient Substitute Suggestions
If you want a healthier alternative to Greek yogurt, use low-fat yogurt. You can also try cottage cheese for a different taste.
For a vegan option, replace the chicken with chickpeas or tofu. Use a dairy-free yogurt made from nuts or coconut. This way, you can enjoy the wraps while keeping it plant-based.
Variations
Flavor Profile Variations
You can change the taste of your chicken salad with fun ingredients. Try adding different fruits. Apples add crunch and sweetness. Raisins bring a chewy texture. You can also use fresh herbs. If you want, swap the dill for basil or parsley. Both herbs add a fresh twist.
Protein Options
Want to switch up the protein? You can use turkey instead of chicken. Shredded turkey works just as well. If you prefer a plant-based choice, try tofu. Crumbled tofu soaks up flavors nicely. You can also add beans or chickpeas to make it vegetarian. Both options boost protein and add fiber.
Dressing Alternatives
You can mix up the dressing, too. Try blending avocado for a creamy base. It adds healthy fats and a rich texture. You can also play with mustards or vinegars. Different mustards can change the flavor profile. A splash of balsamic vinegar adds a nice tang. Each dressing option gives your wraps a unique taste.
Nutritional Information
Nutritional Breakdown
Each serving of Greek yogurt chicken salad lettuce wraps contains about:
- Calories: 290
- Protein: 30 grams
- Fats: 10 grams
- Carbohydrates: 20 grams
This dish packs a punch with lean protein from chicken and healthy fats from yogurt and almonds.
Health Benefits of Ingredients
Greek yogurt is a star in this dish. It is high in protein and calcium. Protein helps you feel full longer. Calcium supports strong bones and teeth.
The salad add-ins also offer benefits:
- Celery: Low in calories and high in water. It helps keep you hydrated.
- Red grapes: These add natural sweetness and are rich in antioxidants.
- Almonds: They provide healthy fats and vitamin E, which boosts skin health.
- Dill: This herb has anti-inflammatory properties and adds flavor without extra calories.
Portion Control Tips
Managing your serving sizes is key for any diet plan. Each lettuce wrap can be a single serving. Aim for one to two wraps per meal based on your hunger level.
Balance is important in meal prep. Pair these wraps with a side of fruit or a small salad to round out your meal. This keeps your plate colorful and nutritious.
FAQs
How long can the chicken salad be stored in the fridge?
You can keep Greek yogurt chicken salad in the fridge for up to three days. Make sure to store it in an airtight container. The flavors will blend nicely, making it even tastier. However, lettuce wraps should be eaten fresh. The lettuce can wilt if stored too long.
Can I make Greek yogurt chicken salad ahead of time?
Yes, you can make this chicken salad ahead of time. It’s perfect for meal prep! Just mix all your ingredients and store them in the fridge. You can prepare the chicken salad up to two days in advance. When you’re ready to eat, scoop it into fresh lettuce leaves. This way, the wraps stay crisp and tasty.
What lettuce types work best for wraps?
The best lettuce types for wraps are romaine and butter lettuce. Romaine has a nice crunch and holds the filling well. Butter lettuce is softer and provides a tender bite. Both types add freshness to your meal. You can also try green leaf or iceberg lettuce for different textures.
This chicken salad wraps recipe is easy and tasty. You combine cooked chicken, Greek yogurt, and fresh ingredients for a healthy meal. The tips on serving and storing help keep your meal fresh. You can change ingredients to fit your taste and needs, making it fun to create new flavors.
Remember, this dish is simple to prep and quick to enjoy. Whether you want a snack or a light lunch, these wraps are a great choice for everyone. Enjoy making your own version!
Greek Yogurt Chicken Salad Lettuce Wraps
Ingredients
2 cups cooked chicken breast, shredded
1 cup plain Greek yogurt
1/4 cup celery, finely chopped
1/4 cup red grapes, halved
1/4 cup almonds, chopped
2 tablespoons fresh dill, chopped
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Salt and pepper to taste
1 head of lettuce (such as romaine or butter lettuce), leaves separated
Instructions
In a large mixing bowl, combine the shredded chicken and Greek yogurt. Stir until the chicken is evenly coated.
Add the chopped celery, halved grapes, chopped almonds, fresh dill, Dijon mustard, and lemon juice to the bowl.
Mix all the ingredients thoroughly until well combined. Season with salt and pepper to taste.
Take a lettuce leaf and spoon a generous amount of the chicken salad mixture into the center of the leaf.
Fold the edges of the lettuce over the filling to create a wrap. Repeat with the remaining lettuce leaves and chicken salad.
Serve immediately, or refrigerate for up to an hour before serving for a refreshing taste.
Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4
Greek Yogurt Chicken Salad Lettuce Wraps
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup plain Greek yogurt
- 0.25 cup celery, finely chopped
- 0.25 cup red grapes, halved
- 0.25 cup almonds, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- to taste salt and pepper
- 1 head lettuce (such as romaine or butter lettuce), leaves separated
Instructions
- In a large mixing bowl, combine the shredded chicken and Greek yogurt. Stir until the chicken is evenly coated.
- Add the chopped celery, halved grapes, chopped almonds, fresh dill, Dijon mustard, and lemon juice to the bowl.
- Mix all the ingredients thoroughly until well combined. Season with salt and pepper to taste.
- Take a lettuce leaf and spoon a generous amount of the chicken salad mixture into the center of the leaf.
- Fold the edges of the lettuce over the filling to create a wrap. Repeat with the remaining lettuce leaves and chicken salad.
- Serve immediately, or refrigerate for up to an hour before serving for a refreshing taste.
![- 1 can (15 oz) chickpeas, drained and rinsed - 1/4 cup fresh parsley, chopped - 1/4 cup fresh cilantro, chopped - 1/2 small onion, roughly chopped - 2 cloves garlic, minced - 1 tsp ground cumin - 1 tsp ground coriander - 1/2 tsp baking powder - 1/4 cup all-purpose flour (or chickpea flour for gluten-free) - Salt and pepper to taste - 3 tablespoons olive oil - Optional: tahini sauce for serving Gathering your ingredients is the first step to making easy baked falafel. Chickpeas are the base of this dish. They provide protein and fiber. Fresh parsley and cilantro add bright flavor. The onion and garlic bring warmth and depth. Ground cumin and coriander give that classic falafel taste. Baking powder helps the falafel puff up a bit. Flour binds everything together. You can use all-purpose flour or chickpea flour if you want a gluten-free option. Don't forget to season with salt and pepper. This is key to enhancing the flavors. Finally, olive oil gives that crispy texture when baking. If you like, serve your falafel with tahini sauce for a creamy dip. Follow this full recipe to make sure you get it just right. - Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. - In a food processor, combine the chickpeas, parsley, cilantro, onion, and garlic. Pulse it a few times until mixed, but keep some texture. - Add the cumin, coriander, baking powder, flour, salt, and pepper to the food processor. Pulse until just mixed. Scrape the sides as needed. The mix should hold but feel slightly crumbly. - Shape the mixture into small balls, about the size of a golf ball. Place them on the baking sheet. Gently flatten them with your hand. - Drizzle the falafel with olive oil. This helps them crisp up while baking. - Bake for 25-30 minutes, flipping halfway through. They should turn golden brown and feel crispy. - Let them cool slightly before serving. Enjoy your crunchy and flavorful baked falafel! For the complete details, check the Full Recipe. To get the best texture for your falafel, avoid overprocessing the mixture. When you blend the chickpeas and herbs, pulse it gently. You want a coarse blend, not a smooth paste. This keeps it light and fluffy. Also, determine the perfect falafel size. Aim for small balls about the size of a golf ball. This size helps them cook evenly and stay crispy. When you shape them, ensure they are not too compact. They need some air to become crunchy. You can enhance the flavor by experimenting with spices. In addition to cumin and coriander, try adding smoked paprika or cayenne pepper. These spices can kick up the taste and make your falafel stand out. Incorporate additional herbs for more depth. Fresh dill or mint adds a nice twist. Just chop them fine and mix them in. This will brighten the flavor and make your dish even more delightful. For the full recipe, check out the complete guide to making crispy baked falafel. {{image_2}} You can easily adapt baked falafel to fit different diets. For a gluten-free option, swap out the all-purpose flour for chickpea flour. This change keeps the falafel tasty and safe for those with gluten sensitivities. Just use the same amount of chickpea flour as the recipe calls for. If you're looking for vegan variations, you're in luck! The base of this recipe is already vegan. Just ensure you serve it with plant-based sauces like tahini. You can also add extra veggies to your falafel mix for added nutrients. Want to give your falafel a kick? Try making spicy baked falafel. Add a chopped jalapeño or a pinch of cayenne pepper to the mix. This addition gives the falafel a nice heat that pairs well with cooling sauces. For a Mediterranean-style twist, consider adding sun-dried tomatoes to your falafel mixture. This will give your falafel a tangy flavor that is delightful. You can chop them up and mix them in with the other ingredients. These variations help you explore different tastes while keeping the recipe simple. Try them out and see which ones you like best! For the full recipe, refer to the earlier sections. To keep your baked falafel fresh, store them in the fridge. Place them in an airtight container. They last up to four days this way. Make sure they cool completely before sealing. This prevents moisture buildup. For longer storage, you can freeze them. Wrap each falafel in plastic wrap. Then, place them in a freezer bag. They can stay in the freezer for up to three months. When it’s time to enjoy your falafel again, you have two good options: the oven or the microwave. The oven keeps them crispy. Preheat the oven to 350°F (175°C). Place the falafel on a baking sheet and heat for about 10-15 minutes. For a quick meal, use the microwave. Just remember, this method can make them softer. To keep them crispy, try reheating in a skillet. This adds a nice crunch back to the outside. Enjoy your crunchy falafel again! For the full recipe, check out the [Full Recipe]. How to make falafel from scratch? To make falafel from scratch, you need key ingredients. Start with a can of chickpeas. Rinse and drain them well. Then, blend the chickpeas with herbs like parsley and cilantro. Add onion, garlic, and spices for flavor. Mix in some flour and baking powder to help the falafel hold together. Shape the mixture into balls or patties, and bake them until crispy. Can I bake falafel without oil? You can bake falafel without oil, but it may not be as crispy. Oil helps create that crunchy texture. If you want to skip oil, form the falafel and bake them as is. Keep an eye on them, as they may need a little longer to brown. What to serve with baked falafel? Baked falafel pairs well with many things. You can serve them in warm pita bread. Add fresh veggies like lettuce, tomatoes, and cucumber. Drizzle tahini sauce or yogurt on top for added flavor. You can also enjoy them on a salad or with a side of hummus. Why are my falafel falling apart? Falafel may fall apart for a few reasons. If the mixture is too wet, they won’t hold shape. Be sure to drain the chickpeas well. Using enough flour helps bind the mixture. Also, do not overprocess it in the food processor. Keep some texture for better structure. How do I know when falafel is done baking? You can tell if falafel is done by its color and texture. They should be golden brown and crispy on the outside. If they feel firm to the touch, they are likely done. Bake for 25-30 minutes, flipping halfway through for even cooking. You now have a clear guide to making delicious falafel. We covered ingredients, step-by-step instructions, and helpful tips. Whether you prefer gluten-free or spicy versions, there’s an option for you. Store your falafel safely and reheat it right to keep it crisp. Enjoy your homemade falafel as a tasty snack or meal. With these tips, you can make perfect falafel every time. Now, it's time to get cooking and share your creations!](https://dailydishlab.com/wp-content/uploads/2025/07/105e670d-6b88-46d5-acd9-26b7b59cff64-768x768.webp)
