Summery Chicken Salad Wraps

4 to 6 servings

Serving summery, mango-studded chicken salad in lettuce wraps is the perfect way to promote a festive atmosphere and please a gluten-free crowd with a party mindset. Drizzle with a fantastic avocado dressing for a pretty presentation.


  • For the Chicken Salad:
  • 2 cups chopped, cooked chicken
  • 1 fresh mango, peeled and cut into bite-size cubes
  • 1/4 cup organic mayonnaise
  • 1 heaping tablespoon whole-grain gluten-free mustard
  • 1 tablespoon lime juice
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon fresh cracked pepper
  • For the Dressing:
  • 2 whole avocados, peeled and mashed
  • 1 orange, squeezed
  • 1/4 cup olive oil
  • 1 tablespoon orange or cider vinegar
  • 2 tomatillos, quartered
  • 3 green onions, chopped
  • 1 jalapeno, seeded
  • 2 tablespoons lime juice
  • salt and pepper to taste


For Salad:

  1. Place chicken and mango in a mixing bowl.
  2. Fold until just combined.
  3. Add in rest of ingredients and stir until mayonnaise is fully incorporated.

For dressing:

  1. Combine all ingredients in a blender and blend for 30 seconds.
  2. Drizzle dressing over chicken and lightly toss to combine.
  3. Then spoon chicken salad into individual lettuce ‘cups’.

Optional: Top each one with remaining dressing and coarse ground salt.

Nutrition Analysis (for filling only): 510 cal, 42 g fat, 40 mg chol, 500 mg sodium, 26 g carbs, 9 g fiber, 15 g sugar, 14 g protein.

Recipe by Anna Sackett

Photo by Angela and Anna Sackett.