Spring Chicken Avocado Salad Wraps with Lemon Dressing
A refreshing and light salad wrap featuring tender chicken, creamy avocado, and a tangy lemon dressing, perfect for a springtime lunch or picnic.
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Ingredients
Yields 4 servings
- (2 cups) cooked chicken, shredded
- (1) large avocado, diced
- (1 cup) cherry tomatoes, halved
- (1/2 cups) cucumber, diced
- (1/4 cups) red onion, finely chopped
- (1/4 cups) fresh cilantro, chopped
- (4) large lettuce leaves (such as romaine or butter lettuce)
- (1/4 cups) plain Greek yogurt
- (2 tablespoons) olive oil
- (2 tablespoons) lemon juice
- (1 teaspoon) Dijon mustard
- Salt to taste
- Pepper to taste
Instructions
- 1
In a large bowl, combine 2 cups of shredded cooked chicken, 1 diced avocado, 1 cup of halved cherry tomatoes, 1/2 cup of diced cucumber, 1/4 cup of finely chopped red onion, and 1/4 cup of chopped fresh cilantro. Add Salt to taste.
- 2
In a small bowl, whisk together 1/4 cup of plain Greek yogurt, 2 tablespoons of olive oil, 2 tablespoons of lemon juice, and 1 teaspoon of Dijon mustard until smooth.
- 3
Season the dressing with salt and pepper to taste, then pour it over the chicken and vegetable mixture. Toss gently to combine.
- 4
Lay out 4 large lettuce leaves on a clean surface. Divide the chicken salad mixture evenly among the lettuce leaves, placing it in the center of each leaf.
- 5
Wrap the lettuce around the filling, folding in the sides to create a wrap. Serve immediately or chill for 15 minutes before serving for a refreshing taste.
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