Easy, crunchy lettuce wraps that taste like a BLT—without the bread fuss. This Easy Lunch BLT Chicken Salad Lettuce Wraps recipe combines shredded cooked chicken, crisp bacon, juicy cherry tomatoes, and a tangy mayo-Dijon dressing for a fast, satisfying midday meal. If you like quick chicken lunches with minimal cleanup, you might also enjoy the creamy twist in creamy Easy Chicken Alfredo Sloppy Joes for another weeknight favorite.
Why you’ll love this dish
Light, crunchy, and full of familiar BLT flavors, these wraps are the kind of lunch that feels indulgent without the carbs. They’re perfect when you want something handheld for work or a quick family lunch that kids and adults both enjoy. The mix of textures—the tender chicken, crisp bacon, and watery burst of cherry tomatoes—keeps every bite interesting.
“Simple ingredients, huge flavor—this is my go-to when I need a fast, satisfying lunch that still feels fresh.”
Reasons to make it now:
- Ready in about 10 minutes if you have cooked chicken on hand.
- Budget-friendly: uses pantry mayo and common produce.
- Customizable: swap herbs, increase heat, or turn into a salad bowl.
- Great for meal prep: make the filling ahead and assemble when hungry.
Step-by-step overview
This recipe is essentially: mix, season, and fill. Start with cooked, shredded chicken (rotisserie works great), stir in crumbled bacon, halved cherry tomatoes, mayonnaise, and Dijon. Taste and adjust seasoning. Spoon the mixture into romaine leaves and fold into wraps. No cooking required here unless you want to crisp bacon fresh or warm the chicken.
What you’ll need
- 1 cup cooked chicken, shredded (rotisserie or leftover chicken breast)
- 4 strips bacon, cooked and crumbled (substitute turkey bacon for lower fat)
- 1 cup cherry tomatoes, halved
- 1 cup romaine lettuce, leaves separated (large outer leaves work best)
- 1/4 cup mayonnaise (use Greek yogurt for a tangier, lighter option)
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Fresh herbs (optional, for garnish — dill, chives, or parsley work well)
Notes: If you’re dairy-free, swap mayo for a dairy-free mayo. For extra crunch, add a quarter cup of diced celery or chopped cucumber.
Step-by-step instructions
- In a large bowl, combine the shredded chicken, crumbled bacon, and halved cherry tomatoes.
- Add the mayonnaise and Dijon mustard. Stir until everything is evenly coated.
- Season with salt and pepper; start with a small pinch of each and adjust to taste.
- Lay out a romaine leaf and spoon 2–3 tablespoons of the chicken salad into the center.
- Fold or roll the lettuce leaf around the filling to make a wrap. If leaves are small, use two per wrap or serve as open-faced bites.
- Repeat with remaining leaves and filling. Garnish with chopped fresh herbs if you like. Serve immediately.
Quick assembly tip: if packing for later, keep the dressing separate in a small container and toss just before serving so lettuce stays crisp.
Best ways to enjoy it
Serve these wraps as a light lunch, picnic finger food, or as an appetizer when guests arrive. Pair them with:
- A crisp cucumber salad or pickled veggies.
- Sweet potato chips or baked fries for a heartier meal.
- A chilled soup like gazpacho on hot days.
For a spicier or hands-off chicken side, consider pairing with Air Fryer Bang Bang Chicken to add a saucy, bold contrast to the mild BLT flavors.
Storage and reheating tips
- Refrigerator: Store the chicken salad filling in an airtight container for up to 3–4 days. Keep lettuce leaves separate and refrigerated in a paper towel–lined container to maintain crunch.
- Freezing: Not recommended for assembled wraps (lettuce will be damaged). You can freeze shredded cooked chicken, but mix-ins with mayo don’t freeze well.
- Reheating: If using cold chicken, serve straight from the fridge. If you prefer warm filling, gently heat the chicken alone to 165°F (74°C) before stirring into mayo and other ingredients—do not microwave assembled lettuce wraps.
Food safety: keep mayo-based salads refrigerated and discard any leftovers left at room temperature for more than 2 hours (1 hour if above 90°F/32°C).
Helpful cooking tips
- Use warm shredded chicken for more pronounced flavor: warm chicken absorbs seasonings better. If reheating, bring to 165°F (74°C) for safety.
- Crisp up bacon right before assembling for maximum texture. Bake bacon on a sheet pan at 400°F (200°C) for even crispness and less mess.
- If romaine leaves tear, trim the base and use two overlapped leaves or a small soft tortilla as a backup.
- Adjust mayo ratio to taste—start with 1/4 cup and add a teaspoon at a time if you want creamier wraps. A squeeze of lemon brightens the flavor without extra fat.
- Make it kid-friendly by chopping tomatoes smaller or substituting with halved seedless grapes for sweetness.
Creative twists
- Avocado BLT Chicken Wrap: add diced avocado or mash it into the dressing for creaminess.
- Spicy Sriracha Kick: stir 1 teaspoon sriracha into the mayo for heat.
- Mediterranean version: swap bacon for crispy prosciutto, add chopped cucumber and a splash of red wine vinegar.
- Low-FODMAP: use garlic-infused oil instead of mayo if sensitive, and omit onion-family ingredients.
Common questions
Q: How long does the filling keep in the fridge?
A: The chicken salad filling will keep 3–4 days in an airtight container. Discard if it develops an off smell, color change, or sliminess.
Q: Can I make this dairy-free or lower in fat?
A: Yes — use a dairy-free mayonnaise or Greek yogurt (for slightly tangier, lower-fat) and swap bacon for turkey bacon or omit it entirely.
Q: Is this safe for meal prep?
A: Yes, prep the filling up to 3 days ahead and store romaine separately. Assemble just before eating to keep lettuce crisp.
Q: Can I use other lettuces or wraps?
A: Butter lettuce and iceberg work well. For a sturdier wrap, try large collard leaves or a whole-grain tortilla.
Q: What if I don’t have cooked chicken?
A: Use a rotisserie chicken for speed, or quickly poach chicken breasts in simmering water for 12–15 minutes until internal temp reaches 165°F (74°C), then shred.
Feel free to ask if you want a printable shopping list or a version scaled for meal prep — I can adapt quantities and timing.
BLT Chicken Salad Lettuce Wraps
Ingredients
Main Ingredients
- 1 cup cooked chicken, shredded rotisserie or leftover chicken breast
- 4 strips bacon, cooked and crumbled substitute turkey bacon for lower fat
- 1 cup cherry tomatoes, halved
- 1 cup romaine lettuce, leaves separated large outer leaves work best
- 1/4 cup mayonnaise use Greek yogurt for a tangier, lighter option
- 1 tablespoon Dijon mustard
- to taste salt
- to taste pepper
- optional fresh herbs for garnish — dill, chives, or parsley work well
Instructions
Preparation
- In a large bowl, combine the shredded chicken, crumbled bacon, and halved cherry tomatoes.
- Add the mayonnaise and Dijon mustard. Stir until everything is evenly coated.
- Season with salt and pepper; start with a small pinch of each and adjust to taste.
- Lay out a romaine leaf and spoon 2–3 tablespoons of the chicken salad into the center.
- Fold or roll the lettuce leaf around the filling to make a wrap.
- Repeat with remaining leaves and filling. Garnish with chopped fresh herbs if you like. Serve immediately.