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!
Servings: 6 servings
Calories: 380kcal
Ingredients
For the Chicken Salad:
- 3 cups rotisserie chicken chunks
- ¼ red onion roughly chopped
- ¾ cup peperoncini finely chopped
- ¼ cup dill torn
For the Creamy Pepperoncini Dressing:
- ½ cup mayonnaise
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Dijon mustard
- 2 tablespoons pepperoncini juice more to taste
- ½ teaspoon kosher salt more to taste
For the Lettuce Wraps:
- 8 leaves iceberg lettuce divided
Instructions
- Add chicken, red onion, peperoncini, and dill to a food processor. Pulse until finely chopped but not pureed. Or to your desired chunkiness.
- Transfer mixture to a large serving bowl.
- In a separate bowl, add mayonnaise, garlic powder, onion powder, Dijon mustard, peperoncini juice and salt. Whisk together to combine.
- Pour dressing over chicken mixture and stir until fully combined. Taste for salt and adjust to your liking.
- Cut the root end of the iceberg lettuce. Run it under water to get water in the layers and gently peel off 2 lettuce cups per wrap, or more if you like more lettuce. Tip: Running the water helps to peel off the layers easier.
- If serving right away, add two lettuce cups on top of 4 parchment paper pieces.
- Divide the chicken salad between 4 lettuce cups.
- Gently wrap the lettuce cups to create a burrito-like shape.
- Wrap in parchment paper, enjoy right away. Cut in half and enjoy.
- If making ahead, make the salad and store it in the fridge for about a week. Then assemble the wraps and enjoy.
Notes
- I do not recommend keeping the lettuce wraps for more than an hour in the fridge, it will go soggy, so best to make them fresh. Or enjoy the chicken salad with veggies or make lettuce cups,
- Use rotisserie chicken for the best flavor and convenience. It keeps the salad juicy and saves time on prep.
- Pulse the chicken mixture gently in the food processor. You want small, even pieces without turning it into a paste.
- Start with less peperoncini juice, then add more to taste. The flavor can intensify as it chills.
- Chill the chicken salad before serving. It helps the flavors meld and gives a refreshing contrast to the crisp lettuce.
- Keep lettuce leaves dry before filling. Pat them with a paper towel to prevent sogginess.
- Wrap each lettuce wrap in parchment paper for easy handling. It keeps everything together and makes eating less messy.
- If the salad thickens after chilling, stir in a little mayo or lemon juice to loosen it up.
- Swap iceberg for butter lettuce if you prefer a softer bite. Both hold up well and add freshness.
- Use leftovers creatively. Add the chicken salad to sandwiches, grain bowls, or serve it over greens for a quick meal.
Nutrition
Calories: 380kcal | Carbohydrates: 2g | Protein: 34g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 815mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 15mg | Calcium: 13mg | Iron: 0.4mg