We love these chicken lettuce wraps because they are easy, healthy, and so tasty.
These lettuce wraps are filled with some of our favorite things. There’s extra smooth hummus on the bottom, fresh cucumber, bell peppers, parsley leaves, feta cheese, chicken, and a drizzle of tahini sauce on top.
We marinate the chicken in a mixture of Dijon mustard, honey and garlic, and then cook them simply on the stove. Don’t miss our tips below for cooking juicy skinless chicken breasts!
We’re obsessed with these easy lettuce wraps. They’re low-carb, fresh and can be changed based on what you love. Restaurants like P.F. Chang’s made Chinese-inspired lettuce wraps popular. We love those, but the hummus and chicken combo make these lettuce wraps filling, but not heavy.
More light and healthy meals we love are Lemony Chicken Breasts with a Feta-Cucumber Salad, Baked Salmon with Lemon and Dill, Fresh and Easy Avocado Pasta, Fresh Chickpea Salad with Lemon and Dill and Honey Sriracha Beef Lettuce Wraps.
How to Make Chicken Lettuce Wraps with Honey-Dijon Chicken Breasts
If we have the time, we love marinating chicken breasts. We usually marinate for 30 minutes, but if you think ahead, you can marinate up to two hours in the fridge for even more flavor.
Our marinade combines Dijon mustard, a little bit of honey (only a teaspoon), garlic, fresh lemon juice, red pepper flakes, and some salt.
When we’re ready to cook, we grab a skillet with a lid, and then place it over medium heat. Don’t go too much higher than that — since there is honey in the marinade, we want to be careful not to burn it.
See how our chicken has some darker spots? That’s because of the honey. This amount of browning is fine (and tastes great), more than this, though and you’ve gone a bit too far. We only sear one side of the chicken then carefully flip it, turn the heat to low and cover it with a lid.
By covering the pan with a lid the chicken will cook without drying out. After 10 to 15 minutes on low, the chicken will be cooked through, but still juicy!
Slice the chicken then begin to build your lettuce wraps. We love using butter lettuce for lettuce wraps — the leaves are the perfect size and are so tender. Iceberg, bibb, Boston and little gem work, too.
Then we add a dollop of hummus, veggies, parsley, feta cheese and of course the juicy honey-Dijon chicken.
A drizzle of our dreamy tahini sauce — or your favorite salad dressing — is a good idea, too.
Add these easy, healthy lettuce cups to your dinner rotation soon. You will love them. We sure do!
If you loved these, you might also enjoy these easy recipes:
- Try our simple and creamy Roasted Red Pepper Hummus Recipe with sweet red bell peppers, canned chickpeas, garlic and tahini.
- Coconut Oil Roasted Sweet Potatoes with maple syrup, cinnamon and toasted pecans would be a great vegetarian alternative to chicken in these lettuce wraps!
- This Cucumber Feta Dip (Tzatziki) would also be delicious spooned over chicken, salads or added to lettuce cups.
- Another one of our favorite marinades for chicken is this Easy, No-Fail Chicken Marinade recipe. It’s a keeper!
The chicken for these lettuce wraps is marinated in a honey-Dijon mixture. If you’re short on time, cook the chicken simply with salt and pepper. Follow our instructions for cooking below, just skip the marinade.
Finally, we love to drizzle our homemade tahini sauce on top — another staple in our fridge. You can make it yourself, too — here’s our Tahini Sauce recipe. You can also replace the tahini sauce called for below with your favorite salad dressing.
- 2 boneless skinless chicken breasts (6 to 8 ounces each)
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons freshly squeezed lemon juice (about half a lemon)
- 2 garlic cloves, peeled and crushed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon canola oil
- 12 sturdy lettuce leaves, iceberg, bibb, butter, Boston and little gem work well
- 1 cup hummus
- 1/4 English hothouse cucumber, cut into thin strips
- 1/2 red or yellow bell pepper, seeded and cut into thin strips
- 1/4 cup fresh parsley leaves and tender stems
- 1 ounce feta cheese, crumbled
- 1/4 cup tahini sauce, or substitute your favorite salad dressing
- Prepare Chicken Marinade: Whisk Dijon mustard, honey, lemon juice, garlic cloves, salt and the red pepper flakes together in a small dish that will fit both chicken breasts.
- Marinate the Chicken: Add the chicken and toss to coat. Marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.
- Cook the Chicken: Heat oil in a medium stainless steel skillet with lid over medium heat until the oil looks shimmery. Carefully lay chicken breasts into the hot skillet. Cook until the chicken is golden brown one one side, 3 to 5 minutes. Since there is mustard and honey in the marinade, the chicken will darken quickly.
- Carefully flip chicken breasts and cover with a lid. Turn the heat to low and cook until an instant read thermometer reads 165º F when inserted into the thickest part of the breast, about 15 minutes.
- Transfer the chicken to a cutting board and allow to rest 5 minutes before slicing on a diagonal into 1/2-inch strips.
- Assemble the Lettuce Wraps: Divide the hummus, sliced vegetables, parsley and the feta cheese between the lettuce leaves. Add a slice or two of chicken then top with tahini sauce.