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5 from 4 votes
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Avocado Chicken Salad Lettuce Wraps


  • Bibb Lettuce
  • 2 1/2 cups shredded chicken*
  • 1 large ripe avocado
  • 1 clove of garlic peeled and roughly chopped
  • 2 1/2 tablespoons mayo
  • 1 tablespoon Dijon mustard
  • 1 tablespoon agave nectar
  • 1 tablespoon freshly chopped tarragon sub 1 teaspoon dried
  • 1 1/2 tablespoons freshly chopped dill sub 1 1/2 teaspoon dried
  • 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon fresh black pepper
  • 1/4 cup chopped walnuts


  • Place shredded chicken in a large bowl.
  • Combine avocado, garlic, mayo, mustard, agave nectar, herbs, lemon juice, salt and pepper in a food processor/blender and puree until smooth. Add 1/2-1 tablespoon water to get the texture of a thick sauce.
  • Pour sauce over chicken and stir to incorporate evenly. Add walnuts. Refrigerate, covered, for at least 1 hour for best taste.
  • Place a heaping 1/4 cup in center of each piece of Bibb Lettuce. Wrap and serve.


*I used rotisserie chicken

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