Ingredients

  • Protein: 2 cups shredded cooked chicken (rotisserie works great).

  • Creaminess: 1 large ripe avocado (pitted and diced) and 2 tablespoons Greek yogurt or light mayo.

  • Crunch & Flavor: ¼ cup diced red onion, ¼ cup chopped cilantro, and 1 stalk of minced celery.

  • Acid: 1 tablespoon lime juice (prevents browning and adds zest).

  • Seasoning: Salt and cracked black pepper to taste.

  • The “Wrap”: 1 head of Butter, Bibb, or Romaine lettuce leaves, washed and dried.

Instructions

  1. Prepare the Base: In a medium bowl, lightly mash half of the diced avocado with the Greek yogurt and lime juice until mostly smooth but still slightly chunky.

  2. Mix: Fold in the shredded chicken, red onion, celery, and cilantro. Add the remaining diced avocado pieces gently to keep them intact for texture.

  3. Season: Season with salt and pepper. Toss everything together until the chicken is evenly coated.

  4. Assemble: Spoon a generous portion of the chicken salad into the center of each lettuce leaf.

  5. Serve: Garnish with extra cilantro or a pinch of red pepper flakes if you like a little kick. Serve immediately while the lettuce is crisp.