Lettuce Wraps with Chicken Salad
TIP: Boston Bibb lettuce is another excellent lettuce variety for this recipe because it has attractive, naturally bowl-shaped leaves.
Yield: 4-6 servings
Total Prep Time: 20 minutes to prepare, plus time for flavors to combine
1 T. real mayonnaise
2 T. Greek yogurt
2 t. Dijon mustard
1 T. red wine vinegar
1 t. garlic powder
2 t. dried oregano
salt and pepper, to taste
12 oz. rotisserie chicken breast, chuck into equal size cubes
3 stalks celery, chopped
3/4 c. pecans, roughly chopped
15 red grapes, washed and cut in half
3 T. fresh parsley, washed, stems removed and finely chopped
2 green onions, finely sliced, green part only
4-6 large Romaine lettuce leaves
salt and pepper to taste
chopped fresh parsley
Sliced green onions
In a small glass bowl, combine mayonnaise, Greek yogurt, Dijon mustard, red wine vinegar, garlic powder, and oregano. Stir to combine thoroughly. Season with salt and pepper, to taste. Set aside.
In a larger non-reactive bowl, combine chicken breast, celery, pecans, grapes, parsley, and green onion. Add dressing and gently stir to combine all ingredients thoroughly. Season with additional salt and pepper, if desired.
Cover and place in refrigerator for at least 30 minutes to overnight to allow the flavors to combine. To serve, divide the chicken salad between the Romaine lettuce leaves. Garnish with parsley and/or green onions, if desired, and serve immediately.
Do you make lettuce wrap recipes? What’s your favorite?