Ingredients:

  • 10 oz (285g) Cooked Chicken Breast, diced
  • ¼ cup (30g) Mayonnaise, full-fat, avocado oil mayo preferred
  • 2 tablespoons (30ml) Celery, finely diced
  • 2 tablespoons (30ml) Red Onion, finely diced
  • 1 tablespoon (15ml) Fresh Parsley, chopped
  • 1 tablespoon (15ml) Dijon Mustard
  • 1 tablespoon (15ml) Lemon Juice, freshly squeezed
  • ½ teaspoon (2.5ml) Salt, or to taste
  • ¼ teaspoon (1.25ml) Black Pepper, freshly ground, or to taste
  • 6-8 Large Lettuce Leaves (Butter, Bibb, or Romaine work best)

Instructions:

  1. Dice the cooked chicken breast into small, bite-sized pieces.
  2. In a medium mixing bowl, combine the diced chicken, mayonnaise, celery, red onion, parsley, Dijon mustard, and lemon juice.
  3. Season with salt and pepper to taste. Adjust the amount of mayonnaise or lemon juice as desired for your preferred level of creaminess and tang.
  4. Spoon the chicken salad mixture into the lettuce leaves.
  5. Serve the lettuce wraps immediately for the best texture.