High-Protein Avocado Ranch Chicken Salad Lettuce Wraps

Creamy avocado, protein-packed chicken, and a tangy ranch dressing come together in these fresh, satisfying lettuce wraps. Perfect for lunch, meal prep, or a light dinner.

Yield

4 servings (8 lettuce wraps)

Prep Time

20 minutes

Cook Time

15 minutes (if cooking chicken)

Total Time

35 minutes

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Ingredients

For the Chicken

• 1 pound (450g) boneless, skinless chicken breasts
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

For the Avocado Ranch Dressing

• 1 large ripe avocado
• ¾ cup plain nonfat Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh dill, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon dried chives (or 1 tablespoon fresh chives)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• ½ teaspoon salt, or to taste
• 1–2 tablespoons water (if needed for thinning)

For the Chicken Salad

• Cooked chicken, shredded or diced
• 2 celery stalks, finely diced
• ¼ cup red onion, finely diced
• ¼ cup cucumber, finely diced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped

For the Wraps

• 8 large romaine lettuce leaves or butter lettuce leaves
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced (optional)
• Fresh chives or parsley for garnish

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Instructions

Step 1: Cook the Chicken

1. Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
2. Heat a skillet over medium heat and lightly coat with cooking spray or a small amount of olive oil.
3. Cook the chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
4. Remove from heat and let rest for 5 minutes.
5. Shred or dice the chicken into bite-sized pieces.

Step 2: Make the Avocado Ranch Dressing

1. In a medium bowl, mash the avocado until smooth.
2. Add Greek yogurt, lemon juice, dill, parsley, chives, garlic powder, onion powder, salt, and pepper.
3. Mix until creamy and well combined.
4. Add water, one tablespoon at a time, if a thinner consistency is desired.

Step 3: Prepare the Chicken Salad

1. In a large mixing bowl, combine the shredded chicken, celery, red onion, cucumber, parsley, and dill.
2. Add the avocado ranch dressing.
3. Gently mix until all ingredients are evenly coated.
4. Taste and adjust seasoning if needed.

Step 4: Assemble the Lettuce Wraps

1. Wash and thoroughly dry the lettuce leaves.
2. Lay the leaves on a serving platter.
3. Spoon approximately ½ cup of chicken salad into each lettuce leaf.
4. Top with cherry tomatoes and avocado slices if using.
5. Garnish with fresh chives or parsley.

Step 5: Serve

Serve immediately while the lettuce is crisp and fresh.

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Storage

• Store the chicken salad in an airtight container in the refrigerator for up to 3 days.
• Keep the lettuce leaves separate until ready to serve.
• To reduce avocado browning, press plastic wrap directly against the surface of the chicken salad before refrigerating.

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Nutrition Information (Per Serving)

Approximate values:

• Calories: 320
• Protein: 35g
• Carbohydrates: 8g
• Fat: 16g
• Fiber: 4g
• Sugar: 3g