Mexican Chicken Salad Lettuce Wraps with Avocado
Mexican Chicken Salad with Avocado served in crispy Lettuce Wraps is seasoned with fresh jalapeño, cumin and cilantro is a healthy yet satisfying low carb meal for lunch or dinner!
Table of contents
Why We Love This Recipe for Mexican Chicken Salad Wraps
In this Mexican Chicken Salad recipe I added in creamy chunks of ripe avocado and Greek yogurt which adds creaminess without the calories of mayo. It’s packed with flavor from fresh lime juice, cilantro, cumin, jalapeños, and crunch from pepitas and additional fresh veggies.
Scoop this Mexican chicken salad on sandwich bread or serve like I did in lettuce wraps for the perfect lunch or light dinner. Without the bread, they are naturally low carb and keto!
Love Chicken Salad? Try Waldorf Chicken Salad, Sesame Chicken Salad in Wonton Cups, Chicken Salad Appetizer Bites, Sesame Chicken Lettuce Wraps and my Chimichurri Chicken Salad too!
Key Ingredients For This Recipe
- Chicken breast: I include instructions below how to cook the chicken by poaching it. If you have leftover chicken, or want to use rotisserie, they’ll both work too.
- Greek yogurt: To cut calories but keep the dressing nice and creamy.
- Lettuce: Or another type of lettuce for wrapping the chicken salad. Iceberg or other head lettuces work great too for lettuce cups
- Cumin: Cumin adds delicious Mexican-inspired flavor
- Avocado: The creamy addition of avocado adds healthy fats and a delicious creamy texture. Just before adding it to the salad, cut it in half, remove the pit and cut it into cubes.
- Salt: for poaching plus 1 teaspoon
- Mayonnaise: Use 1 part mayo to 2 parts Greek to keep the calories lower but give the chicken salad great flavor
- Fresh lime juice: In my opinion the key to the recipe is the zing of the fresh lime juice in the dressing. I balanced it with the salt so that it is not too sour.
- Jalapeño pepper: 1 tablespoon finely chopped fresh (or to taste.) Omit the seeds to keep this more mild, or include some or all of the seeds to make the chicken salad spicy.
- Bell pepper (any color): I add this for more veggies and to bulk the serving size for very little calories.
- Red onion: ¼ cup minced
- Cilantro: ¼ cup chopped
- Toasted pepitas for garnish (optional)
Step by Step Instructions To Make This Mexican Chicken Salad
Step 1: Poach chicken
Place the chicken in a medium skillet. Cover with cold water and set over high heat. Bring the water to a simmer, add a generous pinch salt, reduce heat to medium-low and cook until the chicken is cooked through, and no longer pink in the center, 13 to 15 minutes. Remove the chicken from the poaching liquid and let cool on a cutting board. When the chicken is cool enough to handle, cut it into bite-sized cubes.
Step 2: Make chicken salad & serve
Meanwhile, whisk the remaining 1 teaspoon salt, Greek yogurt, mayonnaise, lime juice, jalapeno and cumin in a large bowl. Gently stir the chicken, avocado, pepper, red onion and cilantro into the dressing until combined. Place two lettuce leaves on each plate. Fill the lettuce leaves with chicken salad, dividing evenly.
FAQs and Expert Tips
Make Ahead Tips
Leftovers: You should store leftover chicken salad in an airtight container in the fridge. It’ll last for about 3 to 5 days if stored properly.
Make Ahead: Chicken salad is the perfect thing to make ahead of time since it tastes even better once it’s been chilled for a few hours. Letting the chicken salad sit in the fridge before serving also helps meld all the flavors together. If planning to make this ahead, omit the avocado and add it just before serving in the lettuce cups.
You technically can, but I always recommend making Greek yogurt chicken salad fresh. You can freeze chicken salad two ways. You can freeze it once all the ingredients have been mixed together, in which case it’ll last for 3 months if stored in an airtight container. OR, you can freeze the main ingredients separately (mainly chicken and any produce) for up to 6 months. If planning to freeze this salad, omit the avocado and add it just before serving.
Additional Healthy Lunch Ideas
- This high-protein Mediterranean Tuna Salad is bulked up with lots of fresh veggies to make a satisfying no-mayo tuna salad.
- This Spinach, Beet and Chicken Power Salad is a great meal prep lunch to make for busy work days.
- This high-protein Vegan Chickpea Salad is dreamy and creamy from the luscious avocado lemon and basil dressing.
- This Wasabi Glazed Salmon Power Salad is another meal prep recipe to add to your menu.
- I love this Simple Cucumber Salad with chives! It’s ready in 10 minutes and goes great as a side dish for barbecues and cookouts.
- What’s not to adore about this easy-as-can-be 15 Minute Greek Cucumber Salad with feta, olives and cherry tomatoes? It’s the absolute best!
- Our Vegan “Tuna” Chickpea Salad can be tucked into Sandwiches or lettuce wraps to keep them grain free.
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Mexican Chicken Salad Lettuce Wraps with Avocado
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Mexican Chicken Salad Lettuce Wraps with creamy avocado, cilantro + jalapeno. A satisfying healthy, low-carb lunch or dinner with a Mexican vibe!
Ingredients
- 1 pound boneless skinless chicken breast
- salt for poaching plus 1 teaspoon
- 1/4 cup fat-free Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- 1 tablespoon finely chopped fresh jalapeno (or to taste)
- 2 teaspoons cumin
- 1 ripe avocado, peeled, pitted and cut into cubes
- 1 bell pepper (any color), diced
- 1/4 cup minced red onion
- 1/4 cup chopped cilantro
- 8 leaves Boston or Bibb lettuce
- Toasted pepitas for garnish (optional)
Instructions
- Place chicken in a medium skillet. Cover with cold water and set over high heat. Bring to a simmer, add a generous pinch salt, reduce heat to medium-low and cook until the chicken is cooked through, and no longer pink in the center, 13 to 15 minutes. Remove the chicken from the poaching liquid and let cool on a cutting board. When the chicken is cool enough to handle, cut into bite-sized cubes.
- Meanwhile, whisk the remaining 1 teaspoon salt, Greek yogurt, mayonnaise, lime juice, jalapeno and cumin in a large bowl.
- Gently stir the chicken, avocado, pepper, red onion and cilantro into the dressing to combine. Place two lettuce leaves on each plate. Fill the lettuce leaves with chicken salad, dividing evenly.
Notes
Make Ahead:
Chicken salad is the perfect thing to make ahead of time since it tastes even better once it’s been chilled for a few hours. Letting the chicken salad sit in the fridge before serving also helps meld all the flavors together. If planning to make this ahead, omit the avocado and add it just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 2 lettuce cups, with 1/2 cup chicken salad each
- Calories: 233
- Sugar: 1 g
- Sodium: 829 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Carbohydrates: 6 g
- Fiber: 4 g
- Protein: 25 g
ThIs salad sounds delicious and great for lunches. The only problem for me is I hate Cilantro. Is there anything else I could use in place of it? I tried your simple green beans last night and they were very good.
Thanks,
Tracy
You can simply leave it out if you don’t like it. It should work just fine without. Thanks for letting me know you liked the green beans. Yippee!
Hi Katie, I love the idea of putting chicken and lettuce in one salad. Lettuce can be use also as rolls with the chicken salad inside and it will be a perfect appetizer.
Mmmmmmm these look amazing! Love the addition of pepitas to the mix!
Thank you so much Chris. Have a fantastic day!
This sounds like such a refreshing salad. I love a Mexican spin on pretty much all recipes, so this is right up my alley!
We love Mexican recipes around here too Sam. Have a great day.
LOVE the addition of pepitas! So authentic and different than almonds or sunflower seeds that I usually put in my chicken salad.
They are great because they add some crunchy texture. Thanks so much Emily. Have a great day.
Mmm…love chicken salad and can’t wait to try this recipe. Thank you! Consider it pinned!
Thank you so much Holley! Have a great day.
WOA -what a flavor and texture explosion! Loving the creaminess of the yogurt matched up with the crunch of the pepitas and the smoky cumin against the avocado – YAY for Salad month – I had no clue till I read your post!
Exactly! The texture contrast is really great.
I love that you lightened up and spiced up plain old chicken salad- definitely pinning this recipe to make. This would be a great thing to bring to a picnic 🙂
That’s a great idea Lauren. I loved having it for lunch.
Yes to salad month! I am a big salad lover. All day, every day! This looks perfect for Cinco de Mayo. And I never use mayonnaise anymore. I’ve always disliked it – even as a kid. So Greek yogurt for me in pretty much all my recipes.
Glad you’re into the idea of salad month Liz. 🙂 It seems to fall right at the perfect time of year too, when so many greens are in season, and we are all looking for lighter meals.
I love this recipe because I usually have all of the ingredients on hand— minus the Bibb lettuce. Picking some up at the grocery store this morning!
Hope you enjoy it Katie. Have a great day!