Name: Lu Lu’s Chinese Cuisines Chicken Letture Wrap Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 2 cups cooked chicken, shredded or finely chopped; 0.5 cups plain Greek yogurt; 2 tbs mayonnaise; 0.5 cups celery, finely diced; 2 tbs red onion, finely minced; 2 tbs fresh parsley, chopped; 1 tsp Dijon mustard; 1 tbs lemon juice; 3 tsp salt; 1 tsp black pepper; 0.5 tsp celery seed (optional); 12 pieces large butter lettuce leaves (Boston or Bibb), washed, leaves separated and dried; 1 cups cherry tomatoes, halved; 0.5 cups cucumber, thinly sliced; 1 pieces avocado, sliced (optional); 0.5 cups microgreens or baby arugula (optional); 2 tbs toasted sliced almonds or chopped walnuts (optional); 0 to taste hot sauce or extra lemon wedges (optional, to serve)

Method

Chicken Filling

Prepare chicken

If using leftover or rotisserie chicken, remove skin and bones and shred or finely chop to measure 2 cups. If cooking fresh: poach two medium chicken breasts in simmering water (covering by 1 inch) for 12–15 minutes until cooked through; rest 5 minutes, then shred.

Mix dressing

In a medium bowl combine 1/2 cup plain Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon celery seed (if using), and 3/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning — the dressing should be tangy and slightly creamy.

Combine filling

Add the shredded chicken, 1/2 cup finely diced celery, 2 tablespoons minced red onion, and 2 tablespoons chopped fresh parsley to the bowl with dressing. Gently fold until everything is evenly coated. Adjust salt and pepper; add more lemon juice or a splash of hot sauce if desired. Chill the mixture for 15–30 minutes if time allows to let flavors meld.

Wrap Assembly

Prepare lettuce leaves by selecting the largest whole leaves. Rinse under cold water, pat dry with paper towels or spin in a salad spinner, and trim any tough stem ends so leaves lay flat.

Lay a lettuce leaf flat on a clean work surface. Spoon about 2 to 3 tablespoons of the chilled chicken filling into the center of each leaf (adjust amount to leaf size).

Top each filled leaf with a few halved cherry tomatoes, 1–2 thin cucumber slices, and a slice or two of avocado if using. Add a small pinch of microgreens or baby arugula and sprinkle 1/2 teaspoon of toasted nuts if desired for crunch.

Season each assembled wrap with a light grind of black pepper and a tiny pinch of salt or a quick squeeze of lemon. If you like heat, add a drop of hot sauce before serving.

Serve immediately on a platter, or arrange assembled wraps seam-side down in a single layer and cover with plastic wrap and refrigerate up to 4 hours. For longer storage, keep filling separate and assemble just before serving to maintain crispness of the lettuce.