How to make low carb avocado chicken salad wraps

Robin Donovan

Recipe Developer

I try to always have cooked chicken in my fridge so that I can quickly make satisfying low-carb meals. For the recipe below, you can use roasted or pressured cooked chicken, or pick up a rotisserie chicken at the supermarket. Either way, you’ll be so happy when you can whip up this quick meal.

I’ve always made my chicken salad with mayonnaise, but this version uses creamy avocado instead. It’s so rich and satisfying, I’m not sure I’ll ever be able to go back to the old way. You can vary this recipe by adding fruit (like diced apples or grapes) or nuts (almonds or cashews) to the mix.

Cooktop Cove

Low-Carb Avocado Chicken Salad Lettuce Wraps

10 minutes

none

10 minutes

2 avocados, peeled and pitted, divided

½ teaspoon kosher

¼ teaspoon freshly ground black pepper

1 pound cooked chicken breast, cut into cubes

1 dill pickle, diced

1 celery stalk, finely diced

1 tablespoon freshly squeezed lemon juice

Lettuce leaves for wrapping

In a medium bowl, mash 1 ½ avocados. Add the salt, and pepper and stir to combine well. Add the chicken, pickle, celery, and lemon juice and stir to mix. Dice the remaining ½ avocado and stir it in gently. Scoop the salad into the lettuce leaves for serving.

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