Buffalo Avocado Chicken Salad Lettuce Wraps
A protein-packed, no-cook lunch featuring creamy avocado and zesty Buffalo sauce in a light chicken salad, all wrapped in crisp lettuce leaves. It's a healthy, flavorful meal that comes together in minutes.
- Prep Time: 15min
- Cook Time: 0min
- Total Time: 15min
- Yield: 4 servings 1x
- Category: lunch
- Method: no-cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 3 cups cooked chicken, shredded or diced
- 1 large ripe avocado, pitted and mashed
- 1/3 cup plain Greek yogurt
- 1/4 cup Buffalo sauce, plus more to taste
- 1 stalk celery, finely diced
- 2 green onions, thinly sliced
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 1 head butter lettuce, romaine, or large leafy greens for wrapping
Instructions
- Prepare the chicken and vegetables. Shred or dice the cooked chicken. Finely dice the celery and thinly slice the green onions.
- Make the creamy Buffalo dressing. In a medium bowl, combine the mashed avocado, Greek yogurt, Buffalo sauce, lemon juice, and garlic powder. Stir until smooth and uniform.
- Combine and season. Add the chicken, celery, and green onions to the dressing. Gently fold until evenly coated. Taste and adjust seasoning with more Buffalo sauce, salt, or pepper.
- Assemble the wraps. Rinse and thoroughly pat dry the lettuce leaves. Spoon a generous portion of the chicken salad into the center of each leaf. Serve immediately.
Notes
Use rotisserie chicken for ultimate convenience. For meal prep, store the chicken salad and lettuce separately; assemble just before eating to keep lettuce crisp. The salad keeps in the fridge for up to 3 days. For a richer version, substitute Greek yogurt with mayonnaise.
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 2
- Sodium: 600
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 5
- Protein: 28
- Cholesterol: 80