Avocado-Chicken Salad Lettuce Wraps

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

Creamy avocado and shredded chicken wrapped in crisp lettuce leaves for a refreshing and satisfying low-carb meal. This american-inspired keto (low carb) ready in about 10 minutes pairs shredded cooked chicken breast, large, peeled and diced avocado, full fat mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups, shredded cooked chicken breast
• 1 large, peeled and diced avocado
• 1/4 cup, full fat mayonnaise
• 1 tbsp lemon juice
• 2 tbsp, finely chopped red onion
• 1, finely chopped celery stalk
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 8 large, washed and dried romaine lettuce leaves
• 1 tbsp, chopped (optional) fresh dill

Instructions

1. Step 1: In a large bowl, combine 2 cups shredded cooked chicken breast, 1 large diced avocado, 1/4 cup full-fat mayonnaise, 1 tbsp lemon juice, 2 tbsp finely chopped red onion, and 1 finely chopped celery stalk.
2. Step 2: Season the mixture with 1/2 tsp salt and 1/4 tsp black pepper. Gently mix until all ingredients are evenly incorporated but avocado remains chunky.
3. Step 3: Taste and adjust seasoning with the remaining 1/2 tsp salt and 1/4 tsp black pepper as needed.
4. Step 4: Spoon about 1/2 cup of the chicken-avocado salad onto each of 8 large romaine lettuce leaves, garnish with 1 tbsp chopped fresh dill if using, and fold into wraps.