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+ servings
Overhead shot of a white plate with 4 chicken salad lettuce wraps on them with sliced heirloom tomatoes and chopped bacon

BLT Chicken Salad Lettuce Wraps

Course Chicken, Lunch, Main, Main Course
Cuisine Gluten Free, Healthy, Low Carb
Prep Time 20 minutes
Total Time 20 minutes
Servings 3 -4 servings
Author Molly | Spices in My DNA


  • 1/2 cup plain Greek yogurt (I used 0%, but use whatever you like)*
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon garlic powder
  • 1 teaspoon apple cider vinegar
  • juice of 1/2 a lemon
  • 1/4 teaspoon salt
  • freshly cracked black pepper
  • 2 1/2 cups cooked shredded chicken*
  • 4 slices bacon, cooked and crumbled, plus extra for garnish
  • 1 tablespoon chopped fresh chives, plus extra for garnish
  • 2-3 heirloom tomatoes, sliced
  • butter lettuce/lettuce of your choice for serving


  1. In a medium bowl, whisk together the Greek yogurt, dijon, garlic powder, apple cider vinegar, lemon juice, salt, and pepper until combined. Add in the shredded chicken, chopped bacon, and chives and stir together until evenly coated.
  2. Serve in lettuce cups with sliced heirloom tomatoes and sprinkle with extra bacon and chives!

Recipe Notes

*For an even richer, creamier result, you can sub 2% or full-fat Greek yogurt, but I really love the 0%! 

*To save time, you can totally use a store-bought rotisserie chicken and shred it up! I definitely do that more often than not. Otherwise, I'll either poach or bake chicken breasts myself, and shred them!

*If you're making this ahead of time and want your bacon to stay crispy, I'd keep the bacon separate from the chicken salad until right before serving. That being said, I've made this for meal prep and eaten it up to 4 days or so after I made it, and the fact that the bacon lost its crispiness didn't bother me at all. Totally personal preference, but it's best on day 1!