Keto Chicken Salad Lettuce Wraps
Best possible use for leftover roast chicken. Around 3g carbs a serving.
Recipe Author
Riff Kitchen@riffkitchen
Keto Chicken Salad Lettuce Wraps
Best possible use for leftover roast chicken. Around 3g carbs a serving.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 15 prep · 5 cook
- 20 min
- servings
- 3
- effort
- Easy
Fit Fuel's note
Use butter lettuce or little gem, not iceberg. Iceberg has too much water and splits the moment you fold it.
Method
6 steps · tap one to tick it off
Tips
Cool the chicken before you dress it. Warm chicken melts the mayonnaise into a greasy, split dressing. Shred it cold, or let it cool fully first.
Pat the lettuce leaves dry. Water on the romaine makes the wraps slide apart and the filling turn runny. Dry each leaf before spooning the chicken in.
Use the sturdy inner romaine leaves. The cupped middle leaves hold a spoonful without tearing; save the floppy outer ones for a salad. Doubling two leaves also works.
Swaps
No Mayonnaise? Full-fat Greek yogurt for half of it. Tangier and lighter, with a few more carbs.
No Celery? Diced cucumber with the seeds scooped out, or chopped dill pickles, for the same crunch.
No Almonds? Toasted pecans, walnuts or sunflower seeds, roughly chopped.
Storage
Fridge: 3 to 4 days in a sealed container. Keep the chicken salad and the lettuce apart and fill the leaves just before eating.
Freezer: Not worth freezing: the mayonnaise separates and the celery and lettuce thaw limp.
Serving: Serve cold. Stir the chicken salad before spooning it into the leaves.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
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Fit Fuel's note
Use butter lettuce or little gem, not iceberg. Iceberg has too much water and splits the moment you fold it.
Instructions
Follow the steps to perfection.
Tips
Cool the chicken before you dress it. Warm chicken melts the mayonnaise into a greasy, split dressing. Shred it cold, or let it cool fully first.
Pat the lettuce leaves dry. Water on the romaine makes the wraps slide apart and the filling turn runny. Dry each leaf before spooning the chicken in.
Use the sturdy inner romaine leaves. The cupped middle leaves hold a spoonful without tearing; save the floppy outer ones for a salad. Doubling two leaves also works.
Swaps
No Mayonnaise? Full-fat Greek yogurt for half of it. Tangier and lighter, with a few more carbs.
No Celery? Diced cucumber with the seeds scooped out, or chopped dill pickles, for the same crunch.
No Almonds? Toasted pecans, walnuts or sunflower seeds, roughly chopped.
Storage
Fridge: 3 to 4 days in a sealed container. Keep the chicken salad and the lettuce apart and fill the leaves just before eating.
Freezer: Not worth freezing: the mayonnaise separates and the celery and lettuce thaw limp.
Serving: Serve cold. Stir the chicken salad before spooning it into the leaves.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix