Our Low Carb Chicken Salad Wraps are an easy lunch that you can make ahead, just keep the lettuce leaves separate and top them with the chicken when you’re ready to eat. It’s that simple!
Chicken Salad is a great way to get a good serve of fats and protein in at lunch. It’s fresh and tasty and won’t weigh you down, also a great way to use up leftover roast chicken!
This recipe makes 5 serves, each serve is ½ cup of chicken salad mixture and 2 lettuce leaves. The salad mixture will keep for up to 4 days in the fridge when stored in an airtight container.
Looking for more great lunch ideas? Check out our Lunch Recipes, we can’t go past our delicious Quiche Lorraine for an easy and filling lunch.
Ingredients for Making Your Low Carb Chicken Salad Wraps:
Chicken
- 1 pound of Chicken Thighs
- ½ teaspoon of Pepper
- ½ teaspoon of Salt
- ¼ teaspoon of Garlic Powder
- 1 tablespoon of Olive Oil
Salad
- 1 cup of Celery, diced
- 1 tablespoon of Parsley, finely chopped
- ½ cup of Mayonnaise
- Salt, to taste
- Pepper, to taste
- 10 Baby Cos or Romaine Lettuce Leaves
Instructions for Making Your Low Carb Chicken Salad Wraps:
- Preheat oven to 200C/390F.
- In a mixing bowl marinate the chicken in the salt, pepper, garlic powder and olive oil.
- Place the chicken on a lined cookie sheet and roast for 20-30 minutes, depending on the size of the thighs.
- Remove from the oven and set aside to cool for 20 minutes.
- Cut the cooled chicken into a small dice, around 1/2in/1cm cubes.
- Place the chicken in a mixing bowl with the diced celery, parsley and mayonnaise. Mix well and adjust seasoning.
- Spoon ¼ cup of chicken salad into each lettuce leaf, serve and enjoy.
If you want to make a larger batch of Low Carb Chicken Salad Wraps, simply adjust the serving amounts in our easy to use recipe card below. The measurements and ingredients will adjust themselves, and all you have to do is follow the method.
Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.
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| Servings | Prep Time | Cook Time | Passive Time |
| 5serves | 10minutes | 30minutes | 20minutes |
| Servings | Prep Time |
| 5serves | 10minutes |
| Cook Time | Passive Time |
| 30minutes | 20minutes |
- Chicken
- 1 pound chicken thighs boneless
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- Salad
- 1 cup celery diced
- 1 tablespoon Parsley finely chopped
- 1/2 cup mayonnaise
- Salt to taste
- Pepper to taste
- 10 leaves baby cos lettuce or Romaine
Ingredients
Servings: serves Units: |
- Preheat oven to 200C/390F.
- In a mixing bowl marinate the chicken in the salt, pepper, garlic powder and olive oil.
- Place the chicken on a lined cookie sheet and roast for 20-30 minutes, depending on the size of the thighs.
- Remove from the oven and set aside to cool for 20 minutes.
- Cut the cooled chicken into a small dice, around 1/2in/1cm cubes.
- Place the chicken in a mixing bowl with the diced celery, parsley and mayonnaise. Mix well and adjust seasoning.
- Spoon ¼ cup of chicken salad into each lettuce leaf, serve and enjoy.
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