Low Sodium Lettuce Wraps with Chicken Salad

Discover a refreshing and heart-healthy twist on a classic favorite with these Low Sodium Lettuce Wraps with Chicken Salad. Perfect for lunch or a light dinner, this recipe combines tender shredded chicken with a creamy dressing made from protein-packed Greek yogurt, zesty Dijon mustard, and a hint of natural sweetness from honey. Fresh, crunchy vegetables like celery, red bell pepper, and red onion add vibrant flavor and texture, while butterhead lettuce leaves keep it low-carb and gluten-free. With a splash of low sodium soy sauce, a sprinkle of parsley, and just the right touch of lemon juice, these wraps offer a satisfying, guilt-free bite packed with nutrition. Ready in just 35 minutes, they’re an easy, low-sodium solution for busy, health-conscious cooks.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Remove the chicken from the pot and let it cool. Once cooled, shred the chicken using two forks or cut it into small cubes.

Step 3

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.

Step 4

Add the shredded chicken to the bowl with the dressing. Toss until the chicken is well coated.

Step 5

Stir in the chopped celery, red onion, red bell pepper, and fresh parsley until all ingredients are thoroughly mixed.

Step 6

Season with fresh ground black pepper to taste.

Step 7

Rinse the lettuce leaves under cold water and pat them dry with paper towels.

Step 8

Lay out the lettuce leaves and scoop about 1/4 cup of the chicken salad mixture onto each leaf.

Step 9

Drizzle a small amount of olive oil over each wrap if desired.

Step 10

Fold the lettuce around the chicken salad filling and serve immediately.

Nutrition Facts

Serving size	(1439.0g)

Amount per serving	% Daily Value*
Calories	1096.6

Total Fat 33.8g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 1.4g
Cholesterol 308.1mg	0%
Sodium 1016.7mg	0%
Total Carbohydrate 65.7g	0%
Dietary Fiber 16.8g	0%
Total Sugars 39.5g
Protein 134.3g	0%

Vitamin D 3.5IU	0%
Calcium 459.1mg	0%
Iron 8.0mg	0%
Potassium 3278.5mg	0%

*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.

Source of Calories

Fat: 27.5%

Protein: 48.7%

Carbs: 23.8%