It’s been a while since I’ve shared a lettuce wrap recipe but every now and then I like to add them into our dinner rotation. One of my favorite lettuce wrap recipes are these Turkey Taco Lettuce Wraps I shared, and I also love these Asian Chicken Lettuce Wraps. Since I’ve found lettuce wraps really are a good thing I decided to make another – these BLTA Chicken Salad Lettuce Wraps and I’m so glad I did! I’ve long been a fan of the classic BLTA sandwich but it can be one of those things that you feel kind of weighed down after eating but that’s definitely not the case with these wraps!
You can make this a little healthier than I did if you’d like by using light mayonnaise, I just wanted it to have more of that classic blt flavor that uses the real deal full fat stuff. And to cut more fat you can omit or only use half of the avocado and use 4 of 5 slices of bacon. But on the other hand, if you don’t care about the added carbs then this is also really delicious served in bread to make sandwiches (just add lettuce as well). These will be perfect for a summer lunch during the warm months ahead, or of course just for a delicious easy dinner! Use rotisserie chicken breasts (from a larger rotisserie chicken) for a nice shortcut.
BLTA Chicken Salad Lettuce Wraps
Yield: About 6 servings
- 1/2 cup plain fat free Greek yogurt
- 1/4 cup mayonnaise (I used full fat for richer flavor)
- 2 tsp fresh lemon juice
- 2 tbsp thinly sliced green onions
- 1 Tbsp minced parsley
- Salt and freshly ground black pepper
- 3 cups diced cooked and chilled chicken breast
- 6 slices bacon , cooked and chopped
- 1 1/2 cups grape tomatoes , halved
- 1/2 cup diced celery*
- 1 medium avocado (fairly firm but ripe), diced
- Romaine lettuce leaves , for serving
In a medium mixing bowl stir together Greek yogurt, mayonnaise, lemon juice, green onions, parsley while seasoning with salt and pepper to taste.
Add chicken, bacon, tomatoes and celery to a large mixing bowl (if you want some of the ingredients to show through set some aside to sprinkle over the top of the salad before serving). Add in the dressing mixture and toss to coat. Gently toss in avocado. Serve over lettuce leaves (or in bread slices).
*I didn't add celery the first time I made it which is why it isn't pictured but the second time I decided to try it and I like it much better with the celery. I like the crunch it adds.
Recipe source: adapted from allrecipes