Low Sodium Lettuce Wraps with Chicken Salad
Transform your lunch or dinner into a guilt-free feast with these Low Sodium Lettuce Wraps with Chicken Salad! This heart-healthy recipe combines tender poached chicken breast with a creamy Greek yogurt-based dressing enhanced by Dijon mustard, lemon juice, and a touch of honey for natural sweetness. Packed with vibrant veggies like celery, red onion, and bell pepper, each bite is a satisfying crunch wrapped in fresh butterhead lettuce leaves. Perfectly seasoned with parsley and a dash of black pepper, these wraps are not only full of flavor but also low in sodium for a healthier option. Ready in just 35 minutes, they’re ideal for a quick and wholesome meal that tastes indulgent while supporting healthy eating goals. Whether you're looking for a light lunch, snack, or party appetizer, these lettuce wraps deliver simplicity, flavor, and nutrition all in one!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 0.5 cup Plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon Honey
- 1 tablespoon Lemon juice
- 1 teaspoon Low sodium soy sauce
- 2 pieces Celery stalks, finely chopped
- 0.5 cup Red onion, finely chopped
- 1 piece Red bell pepper, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 0.25 teaspoon Fresh ground black pepper
- 10 leaves Butterhead lettuce leaves
- 1 tablespoon Olive oil
Instructions
Place the chicken breasts in a pot and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10-15 minutes or until fully cooked.
Remove the chicken from the pot and let it cool. Once cooled, shred the chicken using two forks or cut it into small cubes.
In a large mixing bowl, combine the Greek yogurt, Dijon mustard, honey, lemon juice, and low sodium soy sauce. Mix well to form a dressing.
Add the shredded chicken to the bowl with the dressing. Toss until the chicken is well coated.
Stir in the chopped celery, red onion, red bell pepper, and fresh parsley until all ingredients are thoroughly mixed.
Season with fresh ground black pepper to taste.
Rinse the lettuce leaves under cold water and pat them dry with paper towels.
Lay out the lettuce leaves and scoop about 1/4 cup of the chicken salad mixture onto each leaf.
Drizzle a small amount of olive oil over each wrap if desired.
Fold the lettuce around the chicken salad filling and serve immediately.
Nutrition Facts
Calories |
1097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 1017 mg | 44% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 39.5 g | ||
| Protein | 134.3 g | 269% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3278 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
