These chicken club lettuce wraps are a quick and easy lunch idea made with only a few ingredients! They’re low carb, low calorie and grain and gluten-free.
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Ranch Chicken Club Lettuce Wraps
Lettuce wraps are always a great option whenever I’m trying to eat healthier. They taste so delicious that you won’t even miss the carbs. These chicken bacon lettuce wraps are a favorite, as well as PF Chang’s lettuce wraps, taco lettuce wraps and cashew chicken lettuce wraps.
I’m back again with a delicious recipe that’s a perfect fresh and healthy choice for a cool summer supper – chicken club lettuce wraps! Each wrap is loaded with grilled chicken, tomatoes, avocado, bacon and a creamy Dijon sauce to give it a little kick. They’re fun to eat, and can get a little messy, so be sure to have the napkins handy.
I love lettuce wraps because they can be low carb, low calorie and grain or gluten-free, depending on the toppings you choose. There are so many possibilities and options for lettuce wraps – you could have a different recipe every day! They don’t require much prep work, and offer a filling alternative to traditional calorie laden sandwiches or tortilla wraps, plus I just love the crisp bite of the lettuce!
My kids are huge fans of these chicken bacon lettuce wraps, too. They love salad, and just lettuce in general. When we’re at a restaurant, my son will take the lettuce garnish from my plate and dip it in his ranch dressing and just eat the whole thing! So this is definitely a perfect meal for when I need something quick and that my kids will eat without complaints.
To Assemble the Wraps, you Need
This recipe is so simple, I can hardly call it a recipe! It starts with chicken, which can be grilled, baked or even rotisserie, or use my easy crockpot shredded chicken. The perfect club, of course, has lots of fresh tomato and avocado, and creamy Dijon mustard.
For the lettuce, I prefer iceberg or Romaine, but any crisp lettuce would work. Just carefully peel away the outer layers to the smaller layers underneath.
- Cooked chicken
- Avocado slices
- Crumbled bacon
- Dijon mustard
- Sour cream
How to Make a Lettuce Wrap Sandwich
Make the Dijon sauce
To make the Dijon sauce, simply mix one part Dijon mustard with one part sour cream, and add a few turns of fresh cracked pepper. I really, really like simple!
Assemble the chicken club wraps
Begin to assemble the wraps by diving the ingredients between four lettuce leaves. I like to add the chicken first, then the avocado, tomatoes, bacon and Dijon sauce.
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Chicken Club Lettuce Wrap Recipe
- 3 chicken tenders or one chicken breast; seasoned , cooked and diced
- ½ pint grape tomatoes , diced
- ½ avocado , diced
- 4 slices bacon , cooked and diced
- 4 iceberg or romaine lettuce leaves
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons sour cream
- ¼ teaspoon Freshly ground black pepper
- Prepare the Dijon sauce – In a small bowl, whisk together mustard, sour cream and pepper. Set aside for topping lettuce wraps.
- To prepare the lettuce wraps, divide the diced chicken among the four lettuce leaves, then top with avocado, tomatoes, bacon, and Dijon dressing.
- To eat, simply pick up the wrap like a taco, and enjoy!
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Photography and recipe contributed by Kristin from Yellow Bliss Road for I Heart Naptime.
Not yet and I enjoy all of your recipes. Thanks for sharing.
These lettuce wraps are for sure going to be on repeat for my lunches. So good!
I love how easy this recipe is… and so delicious. The dressing has fantastic flavor.
I’m so glad you enjoyed it! :)
When you make these do you usually eat with the chicken warmed or from the fridge?
I’ve had it both ways, but I usually eat the chicken cold or at room temperature. If it’s too warm, it makes the lettuce wraps wilt a little bit. :)
Just curious on how many this recipe yields
It depends how big you make them – they are great for small bites or dinner! I’d say for dinner, this would feed four. :)
Very lovely recipe! I will surely try this!
Kristin!! These look so good. I can’t wait to try them. Thanks. :)
Looks and sounds delicious! Lately I’ve been using the outer leaves of cabbage for my wraps because they’re a little bit sturdier. And I could probably eat that dressing by the spoonful!