Two grilled chicken breasts sliced and wrapped with crispy bacon, creamy avocado and butter lettuce — light, quick, and filling without the carbs. These Chicken Bacon Avocado Lettuce Wraps come together in minutes and are perfect for a weeknight supper, a picnic, or a low-carb lunch that still feels indulgent. If you like bright, handheld meals, you might enjoy a spicier air-fryer chicken option we tested: Air Fryer Bang Bang Chicken for when you want more heat and crunch.
Why you’ll love this dish
This recipe hits a lot of desirable marks: fast prep, familiar flavors, and excellent texture contrast — crisp bacon, tender chicken, silky avocado and a soft lettuce cup. It’s naturally low-carb and gluten-free, and flexible enough to feed picky eaters or impress guests.
“We serve these wraps when friends drop by — everyone builds their own, and somehow they disappear faster than anything else on the table.” — home cook review
You’ll often make this when you want something that feels plated but doesn’t require a stove-full of side dishes. It’s great for weeknights, light weekend lunches, or a casual summer party.
Step-by-step overview
You’ll cook the bacon until crispy, grill or use pre-grilled chicken breasts and slice them thin, then slice avocado and toss with lemon juice so it stays bright. Assemble each butter lettuce leaf with chicken, avocado and crumbled bacon, season, fold and serve immediately. No complex sauces, no long marinating — mostly assembly with a couple of quick cooking steps.
What you’ll need
– 2 grilled chicken breasts, sliced into strips or chunks (about 10–12 oz total)
– 6 slices bacon, cooked until crispy and crumbled
– 1 ripe avocado, halved and sliced
– 8 large butter lettuce leaves, rinsed and patted dry
– 1 tbsp lemon juice (to toss the avocado)
– Salt and freshly ground black pepper, to taste
– 1 tbsp chopped fresh parsley (optional, for brightness)
Ingredient notes:
- Chicken: Use leftover grilled chicken or quickly grill seasoned breasts for 6–8 minutes per side depending on thickness. Slicing warm chicken makes assembly faster.
- Bacon: Thick-cut adds chew; thin bacon gets crispier. Cook fully until crisp so it stays distinct inside the wrap.
- Avocado: Choose one that yields slightly when pressed but isn’t mushy. Toss with lemon immediately to prevent browning.
Step-by-step instructions
1. Cook the bacon: Fry or bake the bacon until crispy. Drain on paper towels, then crumble or chop into bite-sized pieces.
2. Slice the chicken: If not already cooked, grill or pan-sear the breasts until the internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice into strips.
3. Prepare the avocado: Halve, pit and slice the avocado. Toss gently with 1 tablespoon lemon juice to keep it from turning brown. Season lightly with salt.
4. Prepare lettuce cups: Lay the butter lettuce leaves out on a platter, keeping them whole so they can act as cups.
5. Assemble: Divide chicken evenly among the leaves, top with avocado slices and sprinkle with crumbled bacon. Add salt, pepper and parsley if using.
6. Serve: Fold or roll each leaf and eat right away for crisp texture.
Best ways to enjoy it
Serve these wraps as a light main course with crunchy sides like carrot sticks or a small grain salad. For a heartier meal, add a bowl of roasted sweet potatoes or a warm quinoa salad. They’re also great at a buffet where people build their own wraps — set out extra toppings like thinly sliced red onion, cherry tomatoes, or a dollop of Greek yogurt mixed with a little lime zest.
If you want a crispy, crowd-pleasing protein to serve alongside as a contrasting texture, consider pairing with an air-fryer option like the Air Fryer Ranch-Crusted Chicken Bites for guests who prefer a crunchier bite.
Storage and reheating tips
– Best practice: Store components separately. Keep cooked chicken and crumbled bacon in airtight containers in the fridge for up to 3–4 days. Store avocado slices with lemon juice in a small airtight container for up to 24 hours (they’ll brown slowly). Keep lettuce dry and refrigerated up to 2 days.
– Do not freeze assembled wraps — lettuce and avocado don’t thaw well. You can freeze cooked chicken, but thaw in the fridge before reheating.
– Reheating: Warm chicken gently in a skillet over medium-low heat or in the microwave for 30–60 seconds until just heated through. Re-crisp bacon briefly in a skillet if needed. Assemble fresh after reheating.
Pro chef tips
– Crisp bacon in the oven on a wire rack over a baking sheet at 400°F (200°C) for even results and less mess.
– Let grilled chicken rest 5–10 minutes before slicing so juices redistribute. This keeps slices moist in the wrap.
– For perfect lettuce cups, choose butter lettuce or Boston lettuce: they’re flexible and wide enough to hold fillings without tearing.
– If preparing for a crowd, pre-slice chicken and place all components in separate bowls so guests can customize their wraps quickly.
Creative twists
– Spicy kick: Add a drizzle of sriracha mayo (mix mayo with sriracha) or a few pickled jalapeño slices.
– Mediterranean version: Swap parsley for chopped cilantro, add cucumber ribbons and a lemon-garlic yogurt drizzle.
– Vegetarian swap: Replace chicken and bacon with smoked tempeh or thick portobello strips and coconut bacon for a smoky, plant-based alternative.
– Breakfast wrap: Add a soft-scrambled egg and use turkey bacon or crisp prosciutto for a morning-friendly version.
Common questions
Q: How long does this recipe take from start to finish?
A: If you have pre-grilled chicken, assembly is under 10 minutes. Cooking bacon and grilling chicken from raw takes about 25–30 minutes total.
Q: Can I make these ahead for a party?
A: Partly — prepare and chill the chicken and bacon, wash and dry the lettuce, and slice the avocado last minute (or toss with lemon and keep for up to 24 hours). Assemble just before serving to maintain crispness.
Q: Are these safe for meal prep if I want lunches for the week?
A: Store components separately in the fridge. Assemble daily for the best texture. Consume within 3–4 days for food safety.
Q: What can I use instead of butter lettuce?
A: Iceberg or romaine leaves work in a pinch, though butter lettuce is preferred for its tenderness and cup-like shape.
Q: Can I swap bacon for a lower-sodium option?
A: Yes — uncured turkey bacon or prosciutto (used sparingly) are lower-sodium alternatives. Or crisp thinly sliced smoked tempeh for a plant-based, lower-salt option.
Chicken Bacon Avocado Lettuce Wraps
Ingredients
Main Ingredients
- 2 pieces grilled chicken breasts, sliced into strips or chunks (about 10–12 oz total) Use leftover grilled chicken or quickly grill seasoned breasts.
- 6 slices bacon, cooked until crispy and crumbled Thick-cut adds chew; cook fully until crisp.
- 1 piece ripe avocado, halved and sliced Choose one that yields slightly when pressed but isn’t mushy.
- 8 leaves large butter lettuce, rinsed and patted dry Choose a tender type for best results.
Seasoning
- 1 tbsp lemon juice To toss the avocado.
- Salt and freshly ground black pepper, to taste
- 1 tbsp chopped fresh parsley (optional) For added brightness.
Instructions
Cooking the Bacon
- Fry or bake the bacon until crispy. Drain on paper towels, then crumble or chop into bite-sized pieces.
Preparing the Chicken
- If not already cooked, grill or pan-sear the chicken breasts until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into strips.
Preparing the Avocado
- Halve, pit, and slice the avocado. Toss gently with the lemon juice to keep it from turning brown. Season lightly with salt.
Preparing the Lettuce Cups
- Lay the butter lettuce leaves out on a platter, keeping them whole so they can act as cups.
Assembling the Wraps
- Divide the chicken evenly among the leaves, top with avocado slices and sprinkle with crumbled bacon. Add salt, pepper, and parsley if using.
Serving
- Fold or roll each leaf and eat right away for crisp texture.