Greek Yogurt Chicken Salad Lettuce Wraps – Easy 20-Minute Healthy Lunch

Close your eyes for a second and just imagine the crisp snap of iceberg lettuce, the creamy tang of Greek yogurt, and the savory aroma of roasted chicken wafting from the kitchen. There’s a bright, fresh pop of dill and lemon zest—my whole kitchen fills with the scent, and honestly, it’s hard not to grab a spoonful straight from the bowl. The first time I made these Greek Yogurt Chicken Salad Lettuce Wraps, it was a sunny Saturday, and I was knee-deep in a fridge cleanout, desperate for something healthy but not boring. One bite and I was instantly hooked. There was this moment—I paused, fork in hand, lettuce about to drip, and just sighed. It was that good. The kind of lunch that feels like a little act of self-care, even on a busy day.

I grew up with the classic mayo-heavy chicken salad at family picnics—don’t get me wrong, those have a special place in my heart. But years ago, when I started swapping in Greek yogurt, everything changed. Now it’s a staple for my lunch meal prep, especially when I want something fast but nourishing. My kids love tucking these into their lunchboxes, and my husband? He can’t resist sneaking a wrap or two when he thinks I’m not looking. These wraps are the ultimate crowd-pleaser, and they brighten up any lunch spread (or your Pinterest board, just saying). They’re dangerously easy, full of pure, nostalgic comfort, and refreshing enough for warm-weather gatherings or quick weekday lunches.

Honestly, I’ve tested this Greek Yogurt Chicken Salad Lettuce Wraps recipe more times than I can count—in the name of research, of course! Each time, they disappear from the platter faster than I can refill it. If you’re looking for a lunch that feels like a warm hug but won’t weigh you down, you’re going to want to bookmark this one. It’s light, flavorful, and so easy, it just might become your new favorite lunch routine.

Why You’ll Love This Greek Yogurt Chicken Salad Lettuce Wraps Recipe

Let’s face it—everyone wants a lunch that’s delicious, quick to assemble, and actually makes you feel good after eating it. I’ve made Greek Yogurt Chicken Salad Lettuce Wraps for years, and I’m here to tell you, they never disappoint. Here’s why you’ll be reaching for this recipe again and again:

• Quick & Easy: Ready in about 20 minutes (even less if you use rotisserie chicken!). Perfect for busy weekdays or that “what’s for lunch?” panic.
• Simple Ingredients: Nothing fancy here—just wholesome basics you probably have on hand. No need for a special grocery run.
• Perfect for Any Occasion: Great for meal prepping, lunchboxes, picnics, or a light dinner. They look beautiful on a platter for brunch or casual gatherings.
• Crowd-Pleaser: Both kids and adults go back for seconds. Even picky eaters love the creamy, zesty chicken salad tucked in crunchy lettuce.
• Unbelievably Delicious: The Greek yogurt brings a tangy creaminess, the celery adds crunch, and the fresh herbs make every bite sing. It’s comfort food—just lighter and brighter.

What makes these Greek Yogurt Chicken Salad Lettuce Wraps stand out? For starters, blending Greek yogurt with a touch of Dijon and lemon juice gives you that creamy texture without the heaviness of mayo. I toss in extra fresh dill and parsley, which, let’s be honest, makes each bite taste like summer. Sometimes I add a sprinkle of smoked paprika for an extra flavor twist—that’s my chef secret. If you want a bit of sweetness, a handful of grapes or diced apple works wonders.

It’s not just another chicken salad—this version is lighter, healthier, and full of real flavor. It’s the kind of wrap that makes you close your eyes for a second and just enjoy. Whether you’re impressing guests, packing your lunch, or just need a midday pick-me-up, this recipe brings comfort and joy without the guilt. Give it a try, and you’ll see why it’s the chicken salad wrap I keep coming back to, week after week.

What Ingredients You Will Need for Greek Yogurt Chicken Salad Lettuce Wraps

This Greek Yogurt Chicken Salad Lettuce Wraps recipe keeps things simple, wholesome, and full of flavor. You probably have most of these in your fridge or pantry already, and there’s lots of room to make it your own. Here’s what you’ll need:

• For the Chicken Salad:
  • 2 cups cooked chicken breast, shredded or diced (rotisserie chicken works great for convenience—about 285g)
  • 1/2 cup plain Greek yogurt (I like using 2% for creaminess, but nonfat or full-fat works too—120g)
  • 1 tablespoon mayonnaise (optional, for a little richness—can skip for lower fat)
  • 2 teaspoons Dijon mustard (adds a zippy tang)
  • 2 teaspoons fresh lemon juice (about half a lemon, brightens everything up)
  • 1/3 cup celery, finely chopped (for crunch—about 30g)
  • 1/4 cup red onion, finely diced (about 25g, or swap with green onions for milder flavor)
  • 1/4 cup seedless grapes, halved (about 20g, optional for a touch of sweetness)
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill if needed—dill makes it taste so fresh!)
  • 1 tablespoon fresh parsley, chopped (flat-leaf for best flavor, but curly works too)
  • 1/4 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper (freshly cracked if possible)
  • Optional: 1/4 teaspoon smoked paprika or garlic powder (for a little extra flavor)
• For the Lettuce Wraps:
  • 8 large lettuce leaves (iceberg, romaine, or butter lettuce—washed and patted dry, about 120g)
• Optional Toppings:
  • Sliced avocado (adds creaminess and healthy fats)
  • Chopped cucumber or radish (for extra crunch)
  • Extra fresh herbs
  • Crumbled feta cheese (if you want to lean into the Greek vibes)

Ingredient Tips: For the chicken, I often use leftover grilled or oven-baked chicken breast. If you’re in a hurry, rotisserie chicken is a total lifesaver. For Greek yogurt, I recommend Fage or Chobani for the thickest, creamiest texture. If you’re dairy-free, try using a coconut or almond-based yogurt (plain, unsweetened). For a low-carb version, skip the grapes and add extra celery or cucumber.

Don’t stress if you’re missing a herb—dried works in a pinch, and you can always add a squeeze more lemon for brightness. This Greek Yogurt Chicken Salad Lettuce Wraps recipe is all about making lunch easy, fresh, and stress-free.

Equipment Needed for Greek Yogurt Chicken Salad Lettuce Wraps

You don’t need a fancy kitchen setup to make these Greek Yogurt Chicken Salad Lettuce Wraps—just a few basics will get the job done:

• Large Mixing Bowl: For combining the chicken salad ingredients. I love using a glass bowl so I can see all the colors as I mix.
• Sharp Chef’s Knife: For chopping chicken, celery, onions, and herbs. A well-sharpened knife makes prep so much easier (and safer!).
• Cutting Board: A sturdy wooden or plastic board does the trick. I keep one just for veggies and herbs.
• Measuring Cups & Spoons: To keep the flavors balanced. I’m guilty of eyeballing sometimes, but measuring really does help with consistency.
• Salad Spinner or Clean Kitchen Towel: For drying lettuce leaves—no one likes soggy wraps!
• Spoons & Forks: For mixing and serving. A silicone spatula works too, especially for scraping out every bit of dressing.

If you don’t have a salad spinner, just lay the washed lettuce leaves on a clean towel, roll them up, and gently press to remove excess water. If your knife isn’t the sharpest, use kitchen scissors to chop chicken and herbs—works in a pinch! I’ve made these wraps in tiny apartment kitchens with one bowl and a butter knife, so don’t be afraid to improvise. Just keep your tools clean and dry for the best results. Oh, and if you have a pretty platter, this recipe looks gorgeous served family-style.

How to Make Greek Yogurt Chicken Salad Lettuce Wraps

1. Prep the Ingredients (5 minutes):
   • Shred or dice 2 cups (285g) of cooked chicken breast. If using rotisserie chicken, remove the skin and bones first.
   • Wash and dry 8 large lettuce leaves (about 120g). Pat them dry thoroughly with a towel or use a salad spinner.
   • Chop 1/3 cup celery (30g), 1/4 cup red onion (25g), and halve 1/4 cup seedless grapes (20g), if using. Chop your fresh dill and parsley.

   Prep Tip: For extra crunchy lettuce, pop it in the fridge for 10 minutes after washing.

2. Make the Dressing (2 minutes):
   • In a large mixing bowl, combine 1/2 cup (120g) plain Greek yogurt, 1 tablespoon mayonnaise (if using), 2 teaspoons Dijon mustard, and 2 teaspoons fresh lemon juice.
   • Whisk until smooth and creamy. The dressing should be thick but spoonable.

   If it seems too thick, add a teaspoon of water or more lemon juice to thin it slightly.

3. Mix the Chicken Salad (4 minutes):
   • Add the chicken, celery, red onion, grapes (if using), 1 tablespoon chopped dill, and 1 tablespoon parsley to the bowl with the dressing.
   • Sprinkle in 1/4 teaspoon salt, 1/4 teaspoon black pepper, and any optional spices (smoked paprika or garlic powder).
   • Gently fold everything together with a large spoon or spatula until well combined.

   Sensory cue: The salad should look creamy and colorful, with a light, fresh aroma.

4. Taste and Adjust (1 minute):
   • Sample a small spoonful and adjust seasoning to taste—sometimes a pinch more salt or lemon makes all the difference.
   • If you like it creamier, add another spoonful of yogurt or a touch of mayo.
5. Assemble the Lettuce Wraps (4 minutes):
   • Lay out the lettuce leaves on your work surface.
   • Spoon about 1/4 cup (50g) of chicken salad onto the center of each leaf.
   • Add any optional toppings—sliced avocado, cucumber, radish, or a sprinkle of feta.
   • Fold the sides in and roll up, or simply fold in half like a taco.

   Warning: Don’t overfill the leaves—too much filling can make them tricky to eat.

6. Serve and Enjoy (immediate):
   • Arrange the wraps on a platter or individual plates. Garnish with extra herbs if you’re feeling fancy.
   • Serve immediately for best crunch, or chill the chicken salad ahead and assemble just before eating.

   Pro tip: If packing for lunch, keep the chicken salad and lettuce separate until serving—no soggy leaves!

Troubleshooting: If your chicken salad seems watery, blot the chicken with a towel before mixing, or add an extra spoonful of yogurt. If the wraps are falling apart, try using two lettuce leaves stacked together for extra support. Honestly, even the messy ones taste amazing—just keep a napkin handy!

Cooking Tips & Techniques for Perfect Greek Yogurt Chicken Salad Lettuce Wraps

Over the years, I’ve picked up a few tricks (and made my share of mistakes) with Greek Yogurt Chicken Salad Lettuce Wraps. Here’s how to nail it every time:

• Use Chilled Ingredients: Starting with cold chicken and yogurt keeps the salad crisp and refreshing. Warm chicken can make the salad watery and the lettuce wilt.
• Pat Lettuce Dry: Waterlogged lettuce is a wrap’s worst enemy. Use a salad spinner or gently press with a towel to remove every drop of moisture.
• Don’t Overmix: Fold the chicken salad gently to keep the texture light. Overmixing can make it mushy (learned that the hard way).
• Balance Creaminess: If the salad is too thick, add a teaspoon of lemon juice or yogurt. If too thin, add a bit more chicken or celery.
• Layer Flavors: Fresh herbs make a huge difference. If you have time, let the chicken salad chill for 30 minutes—the flavors meld together beautifully.
• Choose the Right Lettuce: Iceberg is super crisp and sturdy, romaine is slightly sweeter, and butter lettuce is tender (but a bit more fragile). Double up on leaves for extra support if needed.
• Meal Prep Strategy: Make the chicken salad up to 2 days ahead and store in an airtight container. Assemble wraps fresh for best texture.
• Keep It Clean: For parties or grab-and-go lunches, wrap the bottoms of each lettuce wrap in parchment or wax paper.

Common mistakes? Overfilling the wraps (guilty), skipping the step of drying lettuce, or not tasting the salad before assembly. My advice—taste as you go, and don’t stress about perfection. If a wrap tears, just grab another leaf and keep going. These Greek Yogurt Chicken Salad Lettuce Wraps are all about fresh, feel-good flavor, not fussy presentation.

Greek Yogurt Chicken Salad Lettuce Wraps Variations & Adaptations

One of my favorite things about Greek Yogurt Chicken Salad Lettuce Wraps is how flexible they are. Here are some ways to mix things up:

• Dietary Swaps:
  • Gluten-Free: These wraps are naturally gluten-free—just double-check your mustard and any add-ins.
  • Dairy-Free: Use a thick, plain non-dairy yogurt (like coconut or almond) in place of Greek yogurt. Skip the feta topping.
  • Low-Carb/Keto: Omit grapes and add extra avocado or chopped nuts for healthy fats and crunch.
• Flavor Twists:
  • Swap dill and parsley for fresh basil and tarragon for a summery twist.
  • Add 1/4 cup diced apple or dried cranberries for a sweet-tart note.
  • Mix in 1 tablespoon chopped pickles or capers for a briny kick.
  • Try a dash of curry powder in the dressing for a curried chicken salad vibe.
• Cooking Methods:
  • Use leftover grilled or roasted chicken for smoky depth.
  • Poached chicken breast is extra tender—just simmer in salted water for 15 minutes, cool, and shred.
• Allergen Substitutions:
  • Nut allergy? Skip any nuts or seeds, and try sunflower seeds if you want crunch.
  • Egg allergy? Leave out the mayo or use egg-free brands.

Personally, I love adding a handful of chopped toasted almonds for crunch and a little smoked paprika for warmth—my family goes wild for that combo! Don’t be afraid to play around with what you have. Greek Yogurt Chicken Salad Lettuce Wraps are forgiving and always turn out tasty.

Serving & Storage Suggestions for Greek Yogurt Chicken Salad Lettuce Wraps

These wraps are best served cold and crisp. Arrange them on a platter and garnish with extra herbs, a sprinkle of feta, or slices of avocado for a pretty presentation (very Pinterest-worthy!). They’re perfect with a side of fresh fruit, veggie sticks, or a light soup. If you want to get fancy, serve with a glass of iced tea, lemonade, or a crisp white wine.

For meal prep, store the chicken salad in an airtight container in the fridge for up to 3 days. Keep the washed lettuce leaves wrapped in a damp paper towel inside a zip-top bag or container—this keeps them fresh and crunchy. Assemble the wraps just before eating to prevent sogginess.

If you have leftovers, you can also serve the salad on whole grain bread, in a pita, or even as a topping for mixed greens. To reheat (if you must), gently warm the chicken salad in a skillet over low heat, but honestly, it’s best cold. The flavors actually deepen after a day in the fridge, so don’t worry about making extra!

Nutritional Information & Benefits

These Greek Yogurt Chicken Salad Lettuce Wraps are light yet filling. Each wrap (without optional toppings) is about 110 calories, with 12g protein, 5g carbs, and 4g fat. They’re loaded with lean protein from chicken and Greek yogurt, and the lettuce adds fiber and crunch without extra calories.

Greek yogurt is a great source of calcium, probiotics, and protein. Using lettuce instead of bread keeps the wraps lower in carbs and gluten-free. If you’re watching sodium, stick with homemade chicken and adjust seasonings.

These wraps fit into most healthy eating plans—keto, low-carb, high-protein, and Weight Watchers friendly. They do contain dairy and egg (if using mayo), but swapping in dairy-free yogurt is easy. From a wellness perspective, I love how satisfied and energized I feel after eating these—no afternoon slump, just good, clean fuel.

Conclusion

If you’re craving a lunch that’s fresh, flavorful, and honestly just fun to eat, Greek Yogurt Chicken Salad Lettuce Wraps are your answer. They’re light, satisfying, and so easy to customize with whatever you have on hand. Whether you’re meal prepping, hosting a brunch, or just need a quick, no-fuss meal, these wraps deliver every time.

I love how this recipe brings a burst of color and flavor to the table, and I hope it becomes a favorite in your kitchen too. Don’t be afraid to experiment—add your favorite herbs, try new toppings, or double the batch for easy lunches all week. Let me know in the comments how you make them your own, or share a picture on Pinterest or Instagram (I love seeing your creations!).

Here’s to more lunches that make you smile—happy wrapping, friends!

FAQs About Greek Yogurt Chicken Salad Lettuce Wraps

Can I make Greek Yogurt Chicken Salad Lettuce Wraps ahead of time?

Yes! Prep the chicken salad up to 2 days in advance and store it in the fridge. Keep lettuce leaves separate and assemble wraps just before serving for best crunch.

What’s the best lettuce for chicken salad wraps?

Iceberg, romaine, and butter lettuce all work well. Iceberg is the most sturdy and crisp, while butter lettuce is tender and sweet. Use what you love!

Can I use canned chicken for this recipe?

You can, but I recommend rinsing and draining it well. Rotisserie or leftover grilled chicken gives the best flavor and texture, but canned is a fine shortcut in a pinch.

Is there a dairy-free alternative to Greek yogurt?

Definitely—choose a thick, plain non-dairy yogurt like coconut or almond-based options. The salad will still be creamy and delicious.

How do I keep lettuce wraps from falling apart?

Don’t overfill the leaves, and use two stacked leaves for extra support if needed. Wrapping the bottom in parchment or wax paper helps hold everything together, especially for lunchboxes.

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