Blueberry Almond Chicken Salad Lettuce Wraps

Ingredients

• 120 ml (½ cup)plain fat-free Greek yoghurt
• 10 g (¼ cup)fresh basil, chopped
• 2.5 ml (½ tsp)kosher salt
• 1.25 ml (¼ tsp)black pepper
• About 420 g (3 cups)cooked chicken, chopped
• About 450 g (3 cups)blueberries
• About 50 g (½ cup)celery, chopped
• About 25 g (¼ cup)spring onion, chopped
• 8 leaveslettuce
• About 15 g (2 tbsp)almonds, sliced and toasted

Instructions

1. 1

   Mix the dressing

   In a bowl, stir together the yoghurt, chopped basil, salt and pepper until evenly blended.

2. 2

   Coat the chicken

   Add the chopped chicken, blueberries, celery and spring onion. Toss until everything is evenly coated in the yoghurt mixture.

3. 3

   Fill the lettuce

   Arrange the lettuce leaves on a serving platter and divide the chicken mixture evenly between them.

4. 4

   Add the almonds

   Top the filled lettuce leaves with the sliced, toasted almonds.

What are chicken salad lettuce wraps?

Chicken salad is a familiar lunch dish, often served in a sandwich or over greens. These wraps put the filling into lettuce leaves instead, making each leaf a crisp, hand-held serving.

This version pairs cooked chicken with blueberries, celery and spring onion, with Greek yoghurt and basil binding the filling. The fruit brings sweetness while toasted almonds add a savoury crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 32g protein, 19g carbs, 5g fat.

The chicken supplies most of the protein, while the blueberries and vegetables contribute carbohydrates. Greek yoghurt and almonds provide most of the fat, with the almonds also adding crunch. Pair a serving with extra non-starchy vegetables if you want a fuller plate.

Why use yoghurt?

Yoghurt: Plain fat-free Greek yoghurt provides a tangy, creamy coating for the chicken without using mayonnaise. Stir it with the seasoning and basil before adding the other ingredients so the flavours are distributed through the filling.

Basil: Chopped fresh basil gives the yoghurt a fragrant, savoury note. Chop it fairly finely so it blends easily into the dressing.

Getting the filling right

Chicken: Use cooked chicken cut into bite-sized pieces so it is easy to scoop into the leaves and eat. Toss gently once the blueberries are in, as vigorous mixing can crush them.

Blueberries: Add them whole for bursts of sweetness and colour. Celery and spring onion bring a crisp, savoury contrast to the soft chicken and berries.

Choose and fill the leaves

Lettuce: Choose leaves that are large enough to hold a portion of filling and sturdy enough to lift. Pat them dry after washing so the yoghurt dressing stays thick rather than becoming watery.

Portions: The recipe makes eight filled leaves for four servings, or two leaves per person. Divide the mixture evenly to make serving straightforward.

Finish with toasted almonds

Almonds: Add the sliced, toasted almonds at the end so they retain their crunch. Their nutty flavour works well with the sweet berries and fresh basil.

If the almonds are not already toasted, toast them separately before assembling and let them cool briefly. The method calls for toasted almonds as a topping.

Serve it for lunch

These wraps are ready as soon as the filling is mixed and divided between the lettuce leaves, so they suit a quick lunch. Arrange them on a platter and serve promptly for the crispest lettuce.

For a more substantial plate, serve with a grain-based side or extra vegetables. Keep any extra filling separate from the leaves until serving.

Recipe notes & tips

• Use cold, fully cooked chicken for a quick-to-assemble filling.
• Dry the lettuce leaves thoroughly so they stay crisp.
• Chop the chicken into similar-sized pieces for an even mix.
• Fold the blueberries through gently to keep them whole.
• Add the almonds just before serving to preserve their crunch.

Variations

• Extra herbs: Add more chopped basil for a stronger fresh-herb flavour.
• Leaf choice: Use sturdy little gem or iceberg leaves as the wraps.
• More crunch: Increase the chopped celery and reduce the spring onion by the same amount.
• Nut swap: Use toasted chopped pecans instead of almonds.
• Peppery finish: Add a little extra black pepper to the yoghurt dressing.

Common mistakes to avoid

• Wet lettuce: Pat the leaves dry before filling so the dressing does not become diluted.
• Crushed berries: Toss gently after adding the blueberries to keep them intact.
• Uneven seasoning: Blend the salt and pepper into the yoghurt before adding the chicken.
• Soggy almonds: Sprinkle them on at the last moment rather than mixing them into the filling early.
• Overfilled leaves: Divide the mixture between all eight leaves so each wrap is manageable.

How to store

Refrigerate leftover filling in a covered container and use within 2 days. Store the lettuce leaves separately and assemble just before serving; keep the almonds separate if you want them to stay crisp.

Frequently asked questions