10-Minute Greek Chicken Salad Lettuce Wraps with Tomato and Parmesan

There’s something irresistible about a lettuce wrap-the crunch of fresh romaine, the perfectly nestled filling and that satisfied-but-not-stuffed feeling after eating. This Greek-inspired version is a dream lunch: tender cooked chicken, juicy tomatoes and crisp bell pepper tossed in a creamy, herby vinaigrette, then showered with Parmesan. Best of all, it comes together in just 10 minutes.

Whether you’re looking for a quick weekday lunch or a light brunch option, these wraps deliver big flavor with minimal effort. Just keep napkins handy until you master your lettuce-wrapping technique!

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Ingredients

8.6 ounce Fully Cooked Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Pat chicken dry with paper towels and dice into ½-inch pieces. Dice tomato into ½-inch pieces. Core, deseed and dice green pepper into ¼-inch pieces. Trim and discard root end from lettuce; separate leaves.
2. In a large bowl, whisk together Greek vinaigrette, mayonnaise, garlic powder and a drizzle of olive oil (use a large drizzle for 4 servings). Season with salt and pepper to taste.
3. Add diced chicken, tomato and green pepper to the bowl with the dressing. Toss until everything is well coated. Taste and adjust seasoning with salt and pepper if needed.
4. Divide lettuce leaves among plates. Spoon the chicken salad mixture into the lettuce cups. Sprinkle with Parmesan cheese and serve immediately.

Recipe Tips

FAQ

Can I use rotisserie chicken instead of fully cooked chicken breasts?

Yes, rotisserie chicken works great. Just remove the skin and bones, then dice into small pieces.

What can I use instead of baby lettuce?

Romaine hearts or butter lettuce are excellent substitutes. They have sturdy leaves that hold the filling well.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on Greek vinaigrette and mayonnaise to be sure.