Honey Dijon Chicken and Hummus Lettuce Wraps Recipe

We love these chicken lettuce wraps filled with honey dijon marinated chicken, hummus and veggies. Easy, healthy, and so tasty! Jump to the Honey Dijon Chicken Lettuce Wraps Recipe or read on to see our tips for making them.

Honey Dijon Chicken and Hummus Lettuce Wraps Recipe

For these healthy wraps, we stuff lettuce leaves with extra smooth hummus,  fresh cucumber, bell peppers, parsley, feta cheese, sliced chicken breast. Then we finish them off with a generous drizzle of tahini sauce on top.

We’re obsessed with these low-carb lettuce wraps.

Roasted Veggie Tacos with Creamy Cilantro SauceHere’s another healthy dinner idea! Easy veggie tacos are packed with spice-roasted vegetables and black bean. Jump to the Veggie Tacos Recipe.

How to Make Healthy Chicken Lettuce Wraps

For extra flavor, we marinate the chicken in a mixture of Dijon mustard, honey, and garlic, and then cook them on the stove. Don’t miss our tips below for cooking juicy skinless chicken breasts!

How to Make Healthy Lettuce Wraps with Chicken and Hummus

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.

Chicken marinade

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; the honey can burn if the pan gets too hot.

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! This is the exact same method we used when cooking these Lemony Chicken Breasts with a Feta-Cucumber Salad. It works every time!

Slice the chicken then begin to build your lettuce wraps. We love using butter lettuce for lettuce wraps — the leaves are a perfect size and are so tender. Iceberg, bibb, Boston and little gem work, too.

Healthy Lettuce Wrap Reicpe with Chicken and Hummus

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 simple, healthy lettuce cups to your dinner rotation soon. You will love them. We sure do!

If you loved our lettuce wraps, take a look at these light and healthy meals:

Recipe updated, originally posted February 2016. Since posting this in 2016, we have tweaked the recipe to be more clear. – Adam and Joanne

Honey Dijon Chicken and Hummus Lettuce Wraps Recipe

  • PREP
  • COOK

We love these chicken lettuce wraps filled with honey dijon marinated chicken, hummus and veggies. We love keeping a batch of hummus in our refrigerator because it makes snacks and dinners like these fresh and healthy chicken lettuce wraps a cinch. We make our hummus and highly recommend it to you. Take a look at our Homemade Hummus recipe; it only takes 10 minutes to make. We also 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.

Makes 4 servings or enough for 12 lettuce wraps

You Will Need

Honey Dijon Chicken

2 boneless skinless chicken breasts (6 to 8 ounces each)

1 tablespoon Dijon mustard

1 teaspoon pure honey

2 tablespoons fresh squeezed lemon juice (about half a lemon)

2 garlic cloves, peeled and crushed

1/4 teaspoon sea salt

1/4 teaspoon crushed red pepper flakes

1 tablespoon canola oil

Lettuce Wraps

12 sturdy lettuce leaves, iceberg, bibb, butter, Boston and little gem work well

1 cup hummus, see our homemade hummus recipe

1/4 hothouse or seedless 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 favorite salad dressing, see our tahini sauce recipe


  • Prepare Chicken
  • Whisk mustard, honey, lemon juice, garlic cloves, salt, and the red pepper flakes together in a small dish that will fit both chicken breasts. Or add to large a resealable plastic bag. Add the chicken and toss to coat. Marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.

    To cook the chicken, heat oil in a medium stainless steel skillet with a lid over medium heat until the oil looks shimmery. Carefully lay chicken breasts into the hot skillet. Cook until the chicken is golden brown on one side, 3 to 5 minutes. Since there are 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 165 degrees 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.

    • Make 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 or dressing.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 3 lettuce wraps (1/4 of the recipe) / Calories 308 / Total Fat 19.5g / Saturated Fat 3.3g / Cholesterol 16.7mg / Sodium 392.3mg / Carbohydrate 23.9g / Dietary Fiber 4.9g / Total Sugars 4.9g / Protein 11.7g
AUTHOR: Adam and Joanne Gallagher

Subscribe to Our Newsletter

Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free!

7 comments… Leave a Comment
  • Chuck August 24, 2019, 2:32 pm

    This recipe is amazing for summer lunches!

  • Chuck July 28, 2019, 6:32 pm

    I have just made this recipe for the second time, although I went with a pita instead of a lettuce wrap. It’s the peak of summer heat outdoors and this light lunch is exactly the kind of meal I like and crave during this season. I have also had several people make positive comments in my lunchroom at work. Thank you once again for an amazing recipe I will certainly use in my regular rotation!

  • Randy Pierce April 5, 2019, 7:27 pm

    Made the hummus and it’s amazing.Going to try the Honey Dijon Chicken Wraps next.

  • Billy September 9, 2018, 7:55 pm

    Such a great looking recipe! Loving how this looks. The family is going to love this!

  • Carol Heirendt August 29, 2016, 5:33 pm

    I have made this recipe twice now and my husband and I absolutely love it! I also made the Hummus and Tahini recipes from scratch and just love how flavorful and healthy this meal is!

  • Lincy April 11, 2016, 8:30 pm

    5 stars!! So simple to make and so healthy and delicious!!

  • Christie Finch February 4, 2016, 4:36 am

    Lovely! I made it shredded and it was a tad easier to wrap.


Leave a Comment

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. You must be at least 16 years old to post a comment. All comments are governed by our Privacy Policy & Terms.

* Required fields (Email address will not be published)

Did you make it? How was it?:


Previous Post: Next Post: