Creamy Chicken Lettuce Crunch Wraps

A refreshing, protein-packed take on lettuce wraps, using iceberg for the perfect crunch. Perfect for lunch, dinner or as a snack. This makes about 4 servings.

Ingredients

• 1 lb chicken breast

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/2 tsp paprika

• 1 tbsp olive oil

• 1 cup Greek yogurt

• 1/2 tbsp mayo

• 1 tbsp Dijon mustard

• 2 tbsp dried chives

• 1/2 tsp soy sauce

• Pinch of cayenne pepper

• 2 tbsp grated Parmesan

• 1/2 lime, juiced

• 1/2 medium red onion, finely diced

• Iceberg lettuce leaves (large, whole pieces)

• 1/2 cup shredded red cabbage

• 1/2 tsp balsamic vinegar

• Pinch of salt

• 1/2 cup carrot, julienned

• avocado, sliced

Instructions

1. Cook the chicken by preheating the oven to 400°F (200°C). Rub the whole chicken breast with olive oil, salt, pepper, and paprika. Bake on a tray for 20–25 minutes, or until fully cooked. Let the chicken rest for 5–10 minutes, then dice into small pieces.

2. Make the creamy mixture by combining Greek yogurt, mayo, Dijon mustard, dried chives, soy sauce, cayenne, Parmesan, lime juice, and diced red onion in a bowl. Fold in the diced, cooked chicken until well coated.

3. Prepare the cabbage by tossing the shredded red cabbage with balsamic vinegar and a pinch of salt. Let sit for a few minutes to soften.

4. Assemble the wraps by stacking two iceberg lettuce leaves on top of each other for extra sturdiness. Spoon in a generous amount of the creamy chicken mixture. Layer with balsamic-dressed cabbage, followed by julienned carrots and avocado slices. Fold in the sides and roll tightly like a burrito.

5. Wrap in parchment paper and slice in half before serving to reduce mess.