You don’t need many ingredients to make a satisfying meal. These Chicken and Egg Salad Lettuce Wraps are simple, fresh, and full of flavor—bright, creamy, and perfect for a light lunch or appetizer.
If you enjoy chicken salad or egg salad, you’ll love this low-carb version served in crisp lettuce cups. Peas are optional but add a pleasant, sweet pop; you can also substitute or add corn or shredded carrots depending on your preference.
The recipe is flexible—use what you have on hand and adjust seasonings to taste. The goal is to create a combination you enjoy, so taste as you go and give the salad your personal touch.
CLICK HERE FOR MORE FUN CHICKEN LUNCH IDEAS
Sometimes I add hard‑boiled eggs and sometimes I skip them; both ways are delicious. For the chicken, any cooked breast works, but rotisserie chicken is especially convenient and flavorful.
Rotisserie chickens are great for making this salad because they often leave leftovers you can quickly shred and combine with the other ingredients. It’s an easy, satisfying option for lunch or a light dinner.
My husband and I finished the whole tray of lettuce wraps in no time—we didn’t miss the bread at all. Next time I’ll probably add sliced tomatoes and avocado for extra freshness.
This salad is reminiscent of Russian Olivier Salad, although I’ve left out smoked ham and potatoes. It’s similar in spirit—creamy, comforting, and filled with small, savory bites.
If you enjoy that style of salad, you might like this variation. It’s simple to prepare and easy to adjust to your taste.
If you make these Chicken and Egg Salad Lettuce Wraps, please tag me on Instagram @sandraseasycooking and use the hashtag #sandraseasycooking—I appreciate your support and love seeing your photos!
You may also like:
- Easy Chicken Salad Recipe in a yummy croissant
- School Lunch Box with Amazing Chicken Salad Sandwich
- Asian Style Chicken and Pineapple Lettuce Wraps
Chicken and Egg Salad Lettuce Wraps
10 minutes
10 minutes
Easy and tasty for lunch or as appetizers. Simple ingredients come together for a fresh, creamy chicken-and-egg salad served in crisp butter lettuce cups.
Ingredients
- 1 1/2–2 cups pulled rotisserie or cooked chicken breast
- 4 large boiled eggs, chopped
- 1 cup frozen peas, defrosted (optional)
- 2 kosher pickles, diced
- 2 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1/2 tablespoon lemon juice
- 1/4 teaspoon ground black pepper
- Salt to taste
- 1 head butterhead lettuce (or other lettuce of choice)
Instructions
- Use cooked chicken breast—rotisserie is recommended. Remove skin and shred the meat with two forks or your hands. Place the shredded chicken in a large mixing bowl.
- Boil eggs for about 6 minutes, then transfer to cold water. Crack them slightly and let rest for 5 minutes before peeling. Chop the eggs and add them to the bowl with the chicken.
- Add diced pickles, lemon juice, salt, and black pepper. Toss to combine.
- Stir in mayonnaise and mustard until everything is well coated. Chill the salad briefly in the refrigerator before serving if desired.
- Wash and separate butter lettuce leaves. Spoon about 2 tablespoons of the salad into the center of each lettuce cup.
- Garnish with an extra pinch of black pepper, sweet paprika, or red pepper flakes according to your taste.
- Enjoy immediately.
Notes
The salad can be stored in an airtight container in the refrigerator for up to 3 days for best flavor.
If you don’t like peas, omit them or substitute corn or carrots.
Did you make this recipe?
Please leave a comment or share a photo on Pinterest or Instagram to let me know how it turned out.