Pepperoncini Chicken Salad Lettuce Wraps

These Chicken Salad Lettuce Wraps with Pepperoncini are a fresh and flavorful low carb meal made with rotisserie chicken, creamy dressing, and tangy pepperoncini. They’re perfect for quick lunches, meal prep, or light dinners. I love how easy they are to make!

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Four plates with lettuce wraps cut in half and colorful vegetable sticks, arranged on a white surface with flowers and a knife nearby.

Why This Recipe Works

I love making these Chicken Salad Lettuce Wraps when I want something fresh, flavorful, and easy to pull together. Here’s what makes them special:

Bright, Tangy Flavor: The peperoncini and dill bring a punchy, zesty taste that keeps every bite lively. It’s that same fresh balance I love in my Chicken Salad Recipe with Apples.
Creamy and Refreshing: The dressing is rich from the mayo and Dijon but balanced with the tang of peperoncini juice. It coats the chicken perfectly without feeling heavy.
Crisp Texture: Iceberg lettuce gives the perfect crunch and freshness. It’s light, cool, and makes the wraps feel extra satisfying.
Quick and Easy: Using rotisserie chicken keeps prep simple and fast. You can have these ready in minutes, just like my Pork Lettuce Wraps.
Perfect for Any Meal: These wraps work for lunch, dinner, or meal prep. The chicken salad keeps well in the fridge, so you can assemble fresh wraps whenever you’re ready to eat.

A wrap filled with chicken salad and lettuce, cut in half and placed on a white plate with blue speckles.

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Overhead view of shredded chicken, iceberg lettuce, chopped red onions, dill, pepper rings, mayonnaise, olive oil, mustard, and seasonings on a white surface.

Ingredients

Rotisserie Chicken – Tender and flavorful, rotisserie chicken keeps this recipe quick and easy. You can also use leftover grilled or poached chicken if that’s what you have on hand.
Red Onion – Adds a sharp, slightly sweet bite that balances the creamy dressing. For a milder flavor, soak the onion in cold water for a few minutes before using.
Peperoncini – Brings a tangy, mildly spicy flavor that makes the salad pop. You can swap with banana peppers for a similar taste.
Fresh Dill – Adds a bright, herby note that pairs perfectly with the creamy dressing. Fresh dill is best, but dried dill works too—use about one-third the amount.
Mayonnaise – The base of the dressing, giving it a smooth, rich texture. For a lighter version, replace half with Greek yogurt.
Dijon Mustard – Adds a subtle tang and a touch of sharpness that balances the creamy mayo.
Peperoncini Juice – The brine from the jar adds extra zing and helps thin the dressing. Start with less and add more to taste.
Iceberg Lettuce Leaves – Crisp and refreshing, they make the perfect wrap. You can also use butter lettuce or romaine if you prefer a softer texture.

For full list of ingredients and instructions, see recipe card below.

Instructions

A food processor containing shredded chicken, banana peppers, red onion, and fresh dill on a white countertop.

A food processor filled with finely chopped ingredients, including herbs and vegetables, sits on a white countertop.

Add ingredients to food processor: Add chicken, red onion, peperoncini, and dill to a food processor.
Pulse until chopped: Pulse until finely chopped but still slightly chunky, not pureed.

A large bowl containing chicken mixed with herbs, topped with a creamy white sauce, and a peach-colored spatula resting inside.

A mixing bowl filled with a creamy, textured mixture and a pink spatula resting inside on a white marble surface.

Transfer and add dressing: Transfer the mixture to a bowl and add the mayonnaise, garlic powder, onion powder, Dijon mustard, peperoncini juice, and salt.
Mix until creamy: Stir everything together until well combined and evenly coated.

Several fresh iceberg lettuce leaves are arranged on a folded white cloth atop a marble surface.

Hands scooping a mixture from a bowl onto a large lettuce leaf on parchment paper, preparing lettuce wraps.

Prep the lettuce leaves: Cut the root end of the iceberg lettuce, rinse, and gently separate into large leaves.
Fill the wraps: Spoon the chicken salad evenly into the lettuce leaves.

Hands rolling a lettuce leaf with filling on parchment paper; a bowl of the filling mixture is visible in the background.

Two hands are holding a sandwich wrapped in brown paper on a white marble surface.

Fold into wraps: Fold the lettuce around the filling to create a wrap shape.
Wrap with parchment and serve: Wrap in parchment paper, slice in half if desired, and serve immediately.

For full list of ingredients and instructions, see recipe card below.

Two plates with chicken salad wraps, carrot and celery sticks, and two glasses of pink juice on a white surface with floral and greenery decorations.

Substitutions & Variations

Here are some of my favorite substitutions and variations:

Spicy Version: I like to mix in a pinch of crushed red pepper flakes or some finely chopped jalapeños. It adds a little heat that pairs perfectly with the creamy dressing.
Greek-Style: You can add crumbled feta cheese and diced cucumber. It gives the salad a fresh, Mediterranean flavor that works great in lettuce wraps or over greens.
Protein Boost: Try adding chopped hard-boiled eggs for extra protein and creaminess. It makes the salad even more filling and satisfying.

A hand holds a wrap filled with lettuce and a creamy mixture, with plates of sliced carrots and celery in the background.

What to Serve with Chicken Salad Lettuce Wraps

Side Dishes

These Chicken Salad Lettuce Wraps pair perfectly with something crisp and refreshing. We love serving them alongside the Easy 5 Minute Asian Cucumber Salad for a cool, crunchy side.
For a little extra flavor, try them with the Spicy Cucumber Salad or a simple Tomato and Onion Salad.
If you’re craving something heartier, the Roasted Cauliflower Salad with Lemon Tahini Dressing makes a great companion.

Appetizers

Start your meal with something light and fresh like Tuna Tartare or the layered Spicy Tuna Stack.
Another favorite is our Fresh Salmon Tartare with Avocado or keep it classic with a crisp Radicchio Caesar Salad with Toasted Garlic Panko.

A plate with a lettuce wrap cut in half and carrot and celery sticks, surrounded by floral decorations and a glass of pink beverage.

FAQs

Can I use a different type of chicken?

Yes. Rotisserie chicken is the easiest option, but you can use grilled, baked, or poached chicken instead. Just make sure it’s fully cooked and cooled before mixing it into the salad.

What kind of lettuce works best for wraps?

Iceberg lettuce gives the best crunch and holds up well to the filling. You can also use butter lettuce or romaine if you prefer a softer texture.

How can I make the dressing lighter?

You can replace half of the mayonnaise with Greek yogurt. It keeps the dressing creamy while adding a little tang and cutting down on richness.

How long does it keep?

Store the chicken salad in an airtight container in the fridge for up to 5 days. Stir before serving to refresh the texture. Assemble the lettuce wraps just before eating, since the lettuce can get soggy if stored too long.

Four plates with lettuce wraps filled with chicken salad, assorted carrot sticks, pink drinks, and flower decorations on a table; hands hold one wrap.

More Recipes You’ll Enjoy

Southwest Chicken Salad – Southwest Chicken Salad is a healthy, flavorful, and simple recipe. Topped with cilantro dressing, it will leave you feeling full all day!
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Chopped Greek Salad – This easy Chopped Greek Salad packs a punch! Each bite features fresh Mediterranean vegetables, a 4-ingredient dressing, and marinated onion.

If you try this Chicken Salad Lettuce Wraps recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!