Keto Chicken Salad Lettuce Wraps Recipe – Low Carb, Very Easy & Delicious

Our Keto Chicken Salad Lettuce Wraps Recipe is a super easy to make meal. Have it on your keto lunch recipe menu and make the filling ahead of time.

This low crb chicken salad recipe is a great way to get a good serve of fats and protein. Fresh and tasty they won’t weigh you down.

This recipe is also a great way to use up leftover roast chicken!

Keto chicken salad lettuce wraps recipe makes 5 serves. Each serve is ½ cup of chicken salad mixture and 2 lettuce leaves.

The keto chicken 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 other Keto Recipes. We can’t go past our delicious Keto Quiche Lorraine for an easy meal.

Ingredients for Making Your Low Carb Chicken Salad Recipe:

• 1 pound of Chicken Thighs
• ½ teaspoon of Pepper
• ½ teaspoon of Salt
• ¼ teaspoon of Garlic Powder
• 1 tablespoon of Olive Oil
• 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

How To Make Keto Chicken Salad Wraps:

1. Preheat oven to 200C/390F.
2. In a mixing bowl marinate the chicken in the salt, pepper, garlic powder and olive oil.
3. Place the chicken on a lined cookie sheet and roast for 20-30 minutes, depending on the size of the thighs.
4. Remove from the oven and set aside to cool for 20 minutes.
5. Cut the cooled chicken into a small dice, around 1/2in/1cm cubes.
6. Place the chicken in a mixing bowl with the diced celery, parsley and mayonnaise. Mix well and adjust seasoning.
7. Spoon ¼ cup of chicken salad into each lettuce leaf, serve and enjoy.

Keto Chicken Salad Lettuce Wraps Recipe - Low Carb, Very Easy & Delicious

Our Keto 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!

5 from 19 votes

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Course: Lunch, Snack

Cuisine: American, Australian, British

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 5 serves

Calories: 345kcal

Author: Gerri

Ingredients

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

US Customary - Metric

Instructions

• 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.

Notes

Nutrition

Calories: 345kcal | Carbohydrates: 6g | Protein: 23g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Cholesterol: 90mg | Sodium: 743mg | Potassium: 293mg | Fiber: 3g | Sugar: 2g | Vitamin A: 21% | Vitamin C: 7% | Calcium: 2% | Iron: 7%

To make a larger batch of this  Keto Chicken Salad Lettuce Wraps adjust the servings in the card above.