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Creamy High-Protein Chicken Salad Lettuce Wraps – Easy Low-Carb Dinner

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A quick and easy low-carb dinner featuring creamy, protein-packed chicken salad served in crisp lettuce cups. Made with Greek yogurt and cottage cheese for extra creaminess and protein, this recipe comes together in under 15 minutes and is perfect for meal prep.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1/2 cup plain Greek yogurt, full-fat or 2%
  • 1/4 cup cottage cheese, small-curd
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup celery, finely diced
  • 1/2 cup apple, diced small (Honeycrisp or Fuji recommended)
  • 1/4 cup red onion, finely minced
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1 tablespoon fresh chives or green onion, chopped
  • 8–10 large butter lettuce leaves or romaine hearts
  • 1/4 cup toasted almonds or pecans, chopped (optional)
  • 1/4 cup dried cranberries or grapes, halved (optional)
  • 1/4 teaspoon garlic powder or onion powder (optional)

Instructions

  1. Prepare the dressing: In a small bowl, combine 1/2 cup Greek yogurt, 1/4 cup cottage cheese, 1 tablespoon Dijon mustard, and 1 tablespoon fresh lemon juice. Whisk until smooth. If using a food processor, blend the cottage cheese first until creamy, then stir in the yogurt and other ingredients. Taste and adjust with salt and pepper.
  2. Prep your chicken: If using rotisserie chicken, remove the skin and bones, then shred or dice the meat into bite-sized pieces. You want about 3 cups total. If using leftover grilled chicken, dice it into 1/2-inch cubes. Let cold chicken sit at room temperature for 10 minutes before mixing.
  3. Chop the vegetables and fruit: Dice 1/2 cup celery, 1/2 cup apple, and 1/4 cup red onion into small, uniform pieces (about 1/4-inch dice). Leave the skin on the apple for color and fiber. Chop 2 tablespoons parsley and 1 tablespoon chives or green onion if using.
  4. Combine everything: In a large mixing bowl, add the shredded chicken, diced celery, apple, red onion, and fresh herbs. Pour the dressing over the top. Using a silicone spatula or large spoon, fold everything together gently until the dressing coats all the ingredients evenly. Do not overmix.
  5. Season and adjust: Taste the chicken salad and adjust seasoning. Add another pinch of salt and a crack of black pepper if needed. For more tang, add another squeeze of lemon juice. If too thick, stir in a tablespoon of water or extra yogurt.
  6. Chill (optional but recommended): Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld.
  7. Prepare the lettuce cups: Wash and dry your lettuce leaves. For butter lettuce, gently separate the leaves, keeping them whole. Pat them dry with paper towels. If using romaine, cut the hearts in half lengthwise, then separate into individual leaves.
  8. Assemble the wraps: Spoon about 1/4 to 1/3 cup of the chicken salad into each lettuce leaf. Leave a little room at the bottom so the filling doesn’t fall out. Arrange on a platter and serve immediately.

Notes

Don’t skip the cottage cheese—it creates an incredible creamy texture without making the salad heavy. Season in layers to avoid oversalting. Let the salad rest for 30 minutes in the fridge for best flavor. Dry lettuce thoroughly to prevent soggy wraps. Toast nuts if using for extra flavor. Store chicken salad and lettuce separately for up to 4 days.

Nutrition

Keywords: chicken salad lettuce wraps, high protein, low carb, keto, gluten free, meal prep, easy dinner, healthy chicken salad

Find it online: https://daintydine.com/creamy-high-protein-chicken-salad-lettuce-wraps-easy-low-carb-dinner/