Ingredients
Scale
- 2 cups cooked chicken, shredded or chopped
- 8–10 large lettuce leaves (butter lettuce, romaine, or iceberg)
- 1 cup cherry tomatoes, diced
- 4 slices cooked turkey bacon, crumbled
- 3 tablespoons mayonnaise or Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- Salt and pepper to taste
- Optional: diced avocado, shredded carrots, or chopped cucumber for extra crunch
Instructions
- Cook or prepare the chicken: If using leftover or rotisserie chicken, shred or chop it into bite-sized pieces. If cooking fresh chicken, season with salt and pepper, cook in a skillet or poach until fully cooked, then let it cool before chopping.
- Cook the turkey bacon: Place turkey bacon slices in a skillet over medium heat and cook until crispy, flipping as needed. Transfer to a paper towel to drain and cool. Crumble into small pieces.
- Make the dressing: In a mixing bowl, stir together mayonnaise or Greek yogurt, Dijon mustard, and lemon juice until smooth. Add salt and pepper to taste.
- Mix the salad: Add shredded chicken, diced tomatoes, and crumbled turkey bacon to the bowl. Gently toss until evenly coated. Fold in any optional mix-ins.
- Prepare the lettuce: Separate lettuce leaves carefully, rinse under cold water, and pat completely dry with paper towels.
- Assemble the wraps: Lay out the lettuce leaves on a platter. Spoon chicken salad mixture into the center of each leaf. Fold or roll into wraps.
- Serve immediately: Serve on a platter as a main dish or appetizer. For the freshest texture, assemble just before eating.
Notes
Use leftover chicken to save time and make this recipe even quicker.
Keep lettuce leaves dry to avoid soggy wraps.
For a lighter dressing, use Greek yogurt instead of mayonnaise.
Add avocado or cucumber for extra flavor and texture.
- Prep Time: 15
- Cook Time: 5