Chicken Salad Lettuce Wraps
Lighter, healthier and less carbs! We use Greek yogurt instead of mayonnaise and we top them into lettuce wraps instead of bread. LESS CALORIES yet same amazing taste. You won’t notice a difference, except your smaller waistline!
Are we still doing this New Year, New You thing?
Because I added some bacon to these lettuce wraps.
But then again, I got rid of the carbs.
So, the bacon should be okay, right?
We always said that we needed balance.
I also swapped out half the mayo here and substituted with Greek yogurt.
So then, yes, the bacon can stay put.
I mean, we still need a little something to keep us going.
Chicken Salad Lettuce Wraps
Lighter, healthier and less carbs! We use Greek yogurt instead of mayonnaise and we top them into lettuce wraps instead of bread. LESS CALORIES yet same amazing taste. You won’t notice a difference, except your smaller waistline!
Ingredients:
- 3 slices bacon, diced
- 3 cups leftover rotisserie chicken
- 1/3 cup mayonnaise
- 1/4 cup 2% Greek yogurt
- 1 stalk celery, diced
- 1 green onion, thinly sliced
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
- 12 Romaine lettuce leaves
- 1 Roma tomato, diced
- 1 avocado, halved, peeled, seeded and diced
Directions:
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- In a large bowl, combine chicken, mayonnaise, Greek yogurt, celery, green onion, basil, lemon juice and Dijon; season with salt and pepper, to taste.
- To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, garnished with bacon, tomato and avocado, if desired.
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