Hot-Honey Crunch Chicken Salad Lettuce Wraps

Serves 4 · 20 min prep

Estimate for one serving

• 385 cal
• 32g protein
• 18g carbs
• 22g fat
• 3g fiber

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Ingredients

• 3 cups cooked shredded chicken breast
• 2 stalks, finely diced celery
• 1 cup, halved red grapes
• 1/3 cup chopped toasted almonds
• 1/3 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 2 Tbsp hot honey
• 1 tsp apple cider vinegar
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 12 large leaves butter lettuce or romaine hearts
• 1/2 cup crispy fried onions or wonton strips
• 2 Tbsp snipped fresh chives

Instructions

1. 1In a large bowl, combine the shredded chicken, diced celery, halved grapes, and most of the toasted almonds. The mix should already look colorful and textured.
2. 2In a small bowl, whisk the mayonnaise, Greek yogurt, hot honey, apple cider vinegar, salt, and pepper until completely smooth and slightly glossy.
3. 3Pour the dressing over the chicken mixture and fold gently but thoroughly so every piece is coated without crushing the grapes. Taste and adjust salt or hot honey if you want more sweet heat.
4. 4Wash and thoroughly dry the lettuce leaves; choose the sturdiest cup-shaped ones so they hold the filling without tearing.
5. 5Spoon a generous mound of the chicken salad into the center of each lettuce leaf. Top with the remaining almonds, a scatter of crispy fried onions or wonton strips, and snipped chives.
6. 6Serve three wraps per person immediately so the lettuce stays snappy and the crunch topping stays loud.
7. 7For meal-prep lunches, keep the chicken salad in a sealed container up to 3 days and pack lettuce and crunchy toppings separately; assemble at the office or picnic table.
8. 8If the salad thickens in the fridge, loosen it with an extra teaspoon of yogurt or a tiny splash of vinegar before scooping.