A crisp, hand-held meal that feels like a treat but comes together in under 30 minutes — chicken bacon avocado lettuce wraps are the kind of recipe you turn to when you want fresh, protein-packed food without the carbs. Tender grilled chicken, creamy avocado brightened with lemon, and smoky, crunchy bacon all wrapped in soft butter lettuce make a satisfying lunch or light dinner that’s easy to customize.
If you enjoy quick chicken ideas for busy nights, you might also like my roundup of the best crockpot BBQ chicken for hands-off weekday dinners.
Why you’ll love this dish
This recipe hits a lot of home-run notes: it’s low-carb, packed with protein, and quick to assemble. The texture contrast — juicy chicken, silky avocado, crisp bacon, and tender lettuce — keeps every bite interesting. It’s perfect for anyone meal-prepping lunches, feeding kids who prefer handheld food, or serving a light summer dinner when you want something bright and not heavy.
“Simple, satisfying, and endlessly adaptable — we serve these at home for weeknight dinners and they disappear every time.”
Reasons to make it:
- Fast: about 25–30 minutes from start to finish.
- Flexible: grill, pan-sear, or use leftover chicken.
- Crowd-pleasing: easy to scale and assemble at a party or family meal.
- Clean eating: naturally gluten-free and low in carbs when wrapped in lettuce.
How this recipe comes together
A quick run-through so you know what to expect: crisp the bacon first, cook the chicken next while the bacon drains, then slice the avocado and toss it with lemon to keep it fresh. Lay out butter lettuce leaves, top with sliced chicken, avocado, and crumbled bacon, season, and serve immediately. No complicated sauces, no oven fuss (unless you prefer to bake your bacon), and minimal cleanup.
The whole process breaks into three short cooking tasks — bacon, chicken, and assembly — so you can multitask efficiently and have everything ready in roughly the time it takes to cook the chicken.
What you’ll need
- 2 grilled chicken breasts (about 6–8 oz each) — boneless, skinless
Note: You can use rotisserie or leftover chicken to save time. - 6 slices bacon — thick-cut works nicely for extra crunch
- 1 ripe avocado — choose one that yields slightly to gentle pressure
- 8 large butter lettuce leaves — romaine or iceberg can substitute but butter lettuce folds best
- 1 tablespoon lemon juice — prevents browning and adds brightness
- Salt and freshly ground black pepper — to taste
- 1 tablespoon chopped fresh parsley (optional) — for color and fresh herb flavor
Ingredient notes:
- Swap turkey bacon to reduce fat, or use prosciutto for a saltier, paper-thin crisp.
- Add shredded cheddar or a smear of Greek yogurt for extra richness.
Step-by-step instructions
- Cook the bacon: Heat a skillet over medium or preheat the oven to 400°F (200°C). Fry bacon 6–10 minutes in a skillet until crispy, flipping as needed; or bake on a sheet pan 12–18 minutes until golden and crisp. Transfer bacon to paper towels to drain, then crumble or chop when cool enough to handle.
- Cook the chicken: Pat chicken dry and season both sides with salt and pepper. Grill over medium-high heat or pan-sear with a tablespoon of oil over medium heat. Cook until the internal temperature reaches 165°F (74°C), about 6–8 minutes per side for 6–8 oz breasts. Let rest 5 minutes, then slice thinly against the grain.
- Prepare the avocado: Halve, remove the pit, and thinly slice the avocado. Toss slices gently with 1 tablespoon lemon juice to keep them bright and prevent browning.
- Prepare lettuce cups: Rinse and dry butter lettuce leaves, then lay them flat on a platter or individual plates.
- Assemble wraps: Divide sliced chicken among the leaves. Top each with avocado slices and sprinkle with crumbled bacon. Season with a pinch of salt and freshly ground black pepper. Garnish with chopped parsley if using.
- Serve: These are best eaten immediately while bacon is still crisp and lettuce remains fresh.
Notes on timing and technique:
- Resting the chicken is key; it keeps juices inside so slices stay moist.
- If you prep components ahead, keep avocado separate until serving or toss with extra lemon and cover tightly.
Directions to follow
- If using a skillet for bacon, reserve a little rendered bacon fat for searing the chicken for extra flavor (reduce added oil accordingly).
- Use an instant-read thermometer to guarantee the chicken is cooked safely to 165°F (74°C) without drying it out.
- For neat hand-held wraps, choose butter lettuce leaves with intact cups and fold gently around filling.
Best ways to enjoy it
Serve these wraps as a light weekday dinner, a weekend brunch item, or as part of a low-carb spread for guests. Pairings that work well:
- Side salads: cucumber-tomato salad with a lemon vinaigrette.
- Crunchy sides: oven-roasted sweet potato fries or a simple coleslaw.
- Sauces: a swipe of chipotle mayo, a dollop of tzatziki, or a tangy mustard-mayo mix lifts the flavors.
If you want another crowd-pleasing handheld chicken option for gatherings, check my recipe for fluffy buffalo chicken sliders that are great for game day.
Plating tip: arrange the wraps on a long platter with lemon wedges and a small bowl of extra crumbled bacon or chopped herbs so guests can customize their own.
Storage and reheating tips
- Refrigerator: Store components separately. Keep cooked chicken and crumbled bacon in airtight containers for up to 3–4 days. Avocado will brown if stored sliced; to minimize browning, toss with lemon juice and press plastic wrap directly onto the surface or store mashed with a little lemon and onion.
- Freezing: These wraps are not suitable for freezing assembled. You can freeze cooked chicken breasts for up to 3 months; thaw in the refrigerator before reheating.
- Reheating: Reheat chicken gently in a 300°F oven for 8–10 minutes or microwave in short bursts until just warm. Re-crisp bacon in a hot skillet for 1–2 minutes if needed. Assemble just before serving to keep the lettuce crisp.
Food safety: always cool leftovers quickly and refrigerate within two hours of cooking. Discard any perishable ingredients left at room temperature longer than two hours.
Helpful cooking tips
- Use residual heat: If grilling, let the chicken rest on a cooler part of the grill covered loosely with foil to finish cooking gently.
- Even slices: For uniform slicing, chill the cooked breasts briefly — slightly chilled meat slices cleaner.
- Don’t overcrowd the pan: When pan-searing bacon or chicken, leave space so they crisp instead of steaming.
- Quick avocado tip: If using multiple avocados ahead of time, store cut halves with the pit and a squeeze of lemon, wrapped tightly in plastic.
- Time-saver: Use pre-cooked bacon or rotisserie chicken to reduce total time to assembly only.
Creative twists
- Mediterranean version: Add crumbled feta, sliced cherry tomatoes, and a drizzle of tzatziki.
- Spicy kick: Toss avocado with lime and minced jalapeño, or add a smear of chipotle aioli to each leaf.
- Breakfast wrap: Top with a fried egg and swap bacon for Canadian bacon.
- Vegetarian swap: Replace chicken and bacon with grilled tempeh and smoked paprika-roasted chickpeas.
- Asian-inspired: Use hoisin-glazed chicken, sliced cucumber, and toasted sesame seeds.
Common questions
Q: How long does it take to make these wraps from start to finish?
A: Plan on about 25–30 minutes if you cook bacon and chicken fresh. Using pre-cooked chicken or bacon shortens assembly to 5–10 minutes.
Q: Can I make these ahead for meal prep?
A: Prep the components separately. Store chicken and bacon in airtight containers up to 3–4 days; keep avocado and lettuce separate and assemble just before eating to preserve texture.
Q: Is this recipe low-carb or keto-friendly?
A: Yes — wrapped in lettuce instead of bread, these are naturally low in carbs. Adjust bacon quantity and use full-fat toppings for a stricter keto approach.
Q: What’s the best way to keep lettuce from getting soggy?
A: Dry the leaves thoroughly after washing, and assemble only when you’re ready to eat. Lay a paper towel in the storage container to absorb excess moisture if you wash leaves in advance.
Q: Can I use frozen chicken?
A: You can cook from frozen following safe cooking guidance, but for best texture thaw first and then grill or pan-sear. Always confirm the internal temperature reaches 165°F (74°C).
Q: Any ideas for making this kid-friendly?
A: Slice the chicken smaller, serve avocado mashed, and offer the bacon crumbles on the side. Mild sauces like plain Greek yogurt mixed with a little lemon can be a kid-appealing dip.
If you’d like, I can format this recipe into a printable card or create scaled ingredient amounts for 4, 6, or 10 servings — tell me how many people you’re feeding.
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Chicken Bacon Avocado Lettuce Wraps
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Low-Carb
Description
A quick and easy low-carb meal featuring grilled chicken, creamy avocado, and crunchy bacon wrapped in fresh butter lettuce.
Ingredients
- 2 grilled chicken breasts (about 6–8 oz each) — boneless, skinless
- 6 slices thick-cut bacon
- 1 ripe avocado
- 8 large butter lettuce leaves
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper — to taste
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Cook the bacon: Heat a skillet over medium or preheat the oven to 400°F (200°C). Fry bacon 6–10 minutes until crispy; or bake on a sheet pan for 12–18 minutes. Transfer to paper towels to drain and crumble when cool.
- Cook the chicken: Season chicken with salt and pepper. Grill or pan-sear until the internal temperature reaches 165°F (74°C), about 6–8 minutes per side. Let rest, then slice thinly.
- Prepare the avocado: Halve, pit, and slice the avocado. Toss with lemon juice to prevent browning.
- Prepare lettuce cups: Rinse and dry butter lettuce leaves; lay flat on a platter.
- Assemble wraps: Layer sliced chicken, avocado, and crumbled bacon on each lettuce leaf. Season with salt and pepper and garnish with parsley if desired.
Notes
These wraps are best served immediately to maintain crispness. Store components separately if making ahead.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American