If you’re looking for a quick and easy lunch that’s light, high in protein, and full of flavour—this one’s for you. These chicken lettuce cups are fresh, crunchy, and creamy all at once. Plus, they take just 5 minutes to make. Perfect for those busy days when you want something nourishing but don’t have time to cook.
Thanks to the rotisserie chicken, this recipe is ready in no time, and the simple sauce made with yogurt, celery, pickles, and a touch of mustard gives it a tangy twist. It’s also low in carbs, high in protein, and naturally gluten-free. Lettuce cups are a great alternative to wraps or bread—so you get that same satisfaction without the heavy feeling after.
This is the kind of meal that leaves you feeling full but energised, and it’s one of my go-to summer lunches when I want something fresh, simple, and buonissimo.
Ways To Enjoy Chicken Lettuce Wrap
As a light lunch or dinner: Perfect when you want something quick, fresh, and satisfying without weighing you down.
Party starter: Serve them as fun, bite-sized finger food at your next gathering or casual get-together.
Healthy snack: Keep some filling ready to snack on with crunchy celery or carrot sticks.
Add grains: If you want a more filling meal, serve the cups alongside quinoa, brown rice, or your favourite wholegrain.
On-the-go: Pack the filling and leaves separately for an easy assembly anywhere — perfect for picnics or lunch at work.
Tips
- Use cold lettuce for extra crunch – keep it in the fridge until ready to serve.
- Chop celery, pickles, and chicken into small cubes for the best texture.
- If prepping ahead, keep the sauce and lettuce separate to avoid sogginess.
- Add sweetcorn on top just before serving for a pop of colour and sweetness.
- For an extra kick, stir in a little lemon juice or paprika into the sauce.
Swaps
Chicken: I used rotisserie roasted chicken breast, but you can swap for grilled chicken, turkey breast, or even leftover roast chicken.
Yoghurt: Greek yoghurt works best, but dairy-free versions like coconut or soy yoghurt will also work well.
Mayo: Swap for more yoghurt if you prefer it lighter, or use avocado mayo for a twist.
Lettuce: Little gem lettuce is ideal, but romaine or iceberg can work too—just pick leaves that hold the filling.
Flavour boost: Add a squeeze of lemon, fresh dill, or a sprinkle of paprika for an extra kick.
Storage
Fridge: Keep the chicken lettuce filling in an airtight container for up to 2 days. Store the lettuce leaves separately wrapped in a damp paper towel inside a container or bag to keep them crisp.
Freezer: Not recommended to freeze, as the lettuce will lose its texture and the sauce may separate.
More Low Carb Recipes
- Uova in Purgatorio
- Pollo alla Cacciatora Toscana (Tuscan Hunter’s Chicken)
- Low Carb, High Protein Breakfast Cups
- Marry Me Chicken Meatballs
5 Minutes Chicken Lettuce Cups
Ingredients
- 4 leaves gem lettuce
- 100 g rotisserie roasted chicken breast
For the sauce
- 100 g yoghurt
- 3 or 4 pickles cucumber
- 2 small celery stalks
- 1 tbsp mayo
- 1 tsp mustard
- 1/2 tsp garlic powder
- Salt pepper to taste
Instructions
- Chop the chicken into small cubes.
- Chop celery and pickles into small cubes
- Make the sauce by adding to a bowl all the sauce ingredients. Mix.
- Add the chopped chicken and mix again.
- Tear off the lettuce’s leaves and use them as “cups” for our filling
- Add some sweetcorn on top