Today March 2, 2026, 03:20 PM
Today March 2, 2026, 03:20 PM
By LAUREN CHAMBERS
I make these wraps most weekdays for lunch as theyâre easy, tasty and packed with protein. Theyâre also loaded with fresh raw fruits and veggies.
While I mostly opt for the lettuce wrap route, the salad also works well as a spread for gluten-free crackers or a sandwich filling with toasted gluten-free bread.
Prep time: 20 minutes
Cooking: None
Serves 2
2 cups cooked shredded or cubed organic chicken breast (I love using rotisserie chicken for convenience)
2 small celery ribs, diced
½ cup purple grapes, rinsed and quartered
Âź cup pecans, chopped
1 green onion, diced
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh dill or tarragon (optional)
½ cup avocado oil mayonnaise or full-fat unsweetened Greek yogurt
Juice of 1 small lemon (1 to 2 tablespoons)
1 teaspoon Dijon mustard
½ teaspoon sea salt
Black pepper to taste
6 large romaine lettuce leaves, rinsed and patted dry
In a medium bowl, combine the chicken, celery, grapes, pecans, green onion, parsley, chives, and dill or tarragon (if using). Add the mayo, lemon juice, mustard, salt and pepper to the bowl and stir until well mixed. Spoon the mixture onto the center of the romaine leaves and enjoy.
