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Creamy Curry Chicken Salad Lettuce Wraps: Easy 20-Minute Recipe

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These Creamy Curry Chicken Salad Lettuce Wraps are a quick, easy, and surprisingly impressive meal made with leftover chicken, a creamy curry dressing, crunchy apples and celery, all wrapped in crisp butter lettuce cups. Perfect for busy days, last-minute gatherings, or a light dinner.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced (about 450g)
  • 1/3 cup mayonnaise (80ml)
  • 1/3 cup plain Greek yogurt (80ml)
  • 2 tablespoons curry powder
  • 1 medium apple, diced (about 1 cup / 150g)
  • 2 stalks celery, diced (about 1/2 cup / 60g)
  • 1/4 cup red onion, finely diced (40g)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • Salt and black pepper to taste
  • 8–10 large butter lettuce leaves
  • Optional garnishes: sliced almonds, chopped cilantro, golden raisins, or paprika

Instructions

  1. Prepare the chicken: If using a rotisserie chicken, remove skin and bones, then shred or dice the meat into bite-sized pieces (about 3 cups). If using leftover cooked chicken, dice into small cubes. If using canned chicken, drain well and flake with a fork.
  2. Make the dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, curry powder, lemon juice, honey, salt, and pepper. Taste and adjust seasoning as needed.
  3. Dice the vegetables: Chop the apple, celery, and red onion into small, uniform pieces (about 1/4-inch cubes). If soaking the red onion to mellow flavor, do so now and pat dry.
  4. Combine everything: In a large mixing bowl, add shredded chicken, diced apple, celery, and red onion. Pour the dressing over the top and mix until every piece of chicken is coated. Do not overmix.
  5. Chill (optional but recommended): Cover the bowl and refrigerate for 15-30 minutes to allow flavors to meld. If in a hurry, serve immediately.
  6. Prepare the lettuce cups: Wash and dry the butter lettuce leaves. Pat dry with a paper towel. Trim any thick stems for easier folding.
  7. Assemble the wraps: Spoon about 1/4 to 1/3 cup of chicken salad into the center of each lettuce leaf. Add optional garnishes if desired.
  8. Serve immediately: Arrange on a platter and serve while lettuce is crisp and cold.

Notes

Toast the curry powder in a dry skillet for 30-60 seconds to deepen flavor. The chicken salad tastes even better the next day. Store chicken salad and lettuce separately in the fridge; chicken salad keeps up to 3 days. For dairy-free, use thick coconut yogurt.

Nutrition

Keywords: curry chicken salad, lettuce wraps, quick dinner, healthy lunch, rotisserie chicken recipe, easy meal prep

Find it online: https://elaraeats.com/creamy-curry-chicken-salad-lettuce-wraps-easy-20-minute-recipe/