A crisp, hand-held salad that tastes like a BLT got light and portable — these BLT chicken salad lettuce wraps combine shredded chicken, smoky bacon, juicy cherry tomatoes, and a tangy Dijon-mayo dressing wrapped in crunchy romaine. They’re brilliant for quick weeknight dinners, picnic-friendly lunches, or a low-carb party appetizer that guests can assemble themselves. If you enjoy simple chicken salads with a twist, you might also like this grilled chicken salad recipe for a warmer, heartier variation.
Why you’ll love this dish
This recipe is a fast, flavor-packed riff on the classic BLT. It keeps everything you love — smoky bacon, bright tomatoes, and crisp lettuce — but swaps bread for romaine leaves so each bite stays light and crunchy. It’s ideal when you want something satisfying without heavy carbs, and it’s easy to scale for meal prep or entertaining.
“Quick to throw together, full of texture, and the Dijon lifts the whole mix — one of my go-to easy lunches.” — a regular reader
Reasons to make it:
- Ready in about 10–15 minutes if you use pre-cooked chicken (rotisserie works great).
- Kid-friendly and picnic-safe (assemble just before eating to avoid soggy wraps).
- Customizable — swap proteins or dressing to suit dietary needs or pantry staples.
How this recipe comes together
You’ll mix shredded cooked chicken with crumbled, crisp bacon and halved cherry tomatoes, then bind everything with a small amount of mayonnaise and Dijon mustard for tang. Spoon the mix into large romaine leaves, fold or roll, and serve immediately. No baking is required — this is essentially an assembly recipe with a short, crisp finish when you eat it.
What to expect during prep:
- Crisp the bacon ahead and let it cool so it crumbles cleanly.
- Shred or chop cold roasted chicken for the best texture.
- Toss gently to avoid turning the tomatoes into mush — you want distinct juicy bursts inside the wrap.
What you’ll need
- 1 cup cooked chicken, shredded (rotisserie or leftover roasted chicken works well)
- 4 strips bacon, cooked until crisp and crumbled
- 1 cup cherry tomatoes, halved
- 1 cup romaine lettuce, large outer leaves separated (choose firm, unblemished leaves)
- 1/4 cup mayonnaise (use full-fat for creaminess or Greek yogurt for a lighter version)
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- Fresh herbs (optional; parsley, chives, or basil work nicely)
Substitution notes:
- For a lower-fat option, replace half the mayo with plain Greek yogurt.
- No bacon? Use turkey bacon or smoked almonds for crunch and smoky flavor.
- Want a spicy kick? Add a teaspoon of sriracha to the dressing.
Step-by-step instructions
- Cook the bacon until crisp (pan-fry or bake at 400°F/200°C for 12–15 minutes). Drain on paper towels and crumble once cool.
- In a large bowl, combine the shredded chicken, crumbled bacon, and halved cherry tomatoes.
- Add the mayonnaise and Dijon mustard to the bowl. Gently fold the ingredients together until everything is evenly coated. Taste and season with salt and freshly ground black pepper.
- Lay a romaine leaf flat on a plate. Spoon 2–3 tablespoons of the chicken salad into the center of each leaf.
- Fold or roll the romaine leaf around the filling to form a wrap. Repeat with the remaining leaves and filling.
- Garnish with chopped fresh herbs if desired and serve immediately.
Timing and yield:
- Prep time: ~10 minutes (plus 12–15 minutes if cooking bacon from raw)
- Makes about 6–8 wraps depending on leaf size and filling per wrap
Best ways to enjoy it
These wraps shine when served fresh and crunchy. Try pairing them with:
- A crisp, chilled cucumber salad or pickled vegetables to add acidity.
- Crunchy sides like baked veggie chips or a green bean almondine.
- For a heartier spread at a casual gathering, serve alongside pulled sandwiches or a warm protein like slow-cooker BBQ chicken so guests can choose a wrap or a sandwich.
Presentation tips:
- Fan several romaine leaves on a platter with a bowl of the chicken salad in the center for a buffet-style assembly.
- Garnish each wrap with a small sprig of herb or a cherry tomato half for color.
Storage and reheating tips
- Refrigeration: Store leftover chicken salad in an airtight container for up to 3–4 days. Keep the romaine leaves separate and assemble just before eating to preserve crunch.
- Freezing: Not recommended for the assembled wraps or mayonnaise-based salad — freezing breaks the mayo emulsion and makes tomatoes watery. If you must freeze cooked chicken, freeze it plain and combine fresh ingredients after thawing.
- Make-ahead strategy: Prepare the chicken salad up to 24 hours ahead (it mellows and flavors meld), then refrigerate. Re-crisp bacon in a hot oven for 3–5 minutes before crumbling if needed.
- Food safety: Keep the salad chilled (below 40°F/4°C) and avoid leaving it at room temperature for more than 2 hours.
Helpful cooking tips
- Use cold, fully cooked chicken — warm chicken can wilt lettuce and make the filling greasy.
- Pat romaine leaves dry with paper towels to prevent soggy wraps.
- Crisp bacon in the oven on a sheet pan for even cooking and less splatter.
- If tomatoes are very juicy, remove seeds before halving to reduce extra moisture.
- For uniform bites, cut larger romaine leaves in half crosswise if you prefer a smaller wrap.
Creative twists
- Avocado BLT Chicken Wrap: Fold diced avocado into the salad for creaminess and healthy fats.
- Greek-style: Swap Dijon-mayo for tzatziki, add cucumber, red onion, and feta.
- Vegetarian: Replace shredded chicken with smashed chickpeas and use smoked tempeh for bacon flavor.
- Spicy chipotle: Mix mayo with chipotle in adobo paste for a smoky heat.
- Breakfast version: Serve the salad over a fried egg on a romaine leaf for brunch-friendly protein.
Common questions
Q: Can I make these ahead for a party?
A: Prepare the chicken salad up to a day ahead and refrigerate. Keep romaine leaves separate and assemble within 30 minutes of serving to keep them crisp.
Q: Is this recipe keto or low-carb friendly?
A: Yes. Wrapped in romaine, this is a low-carb, high-protein option. Omit or reduce tomatoes for even fewer carbs.
Q: How long will leftovers keep?
A: The salad will keep 3–4 days refrigerated. Do not freeze the assembled wraps; freezing will ruin texture and mayo consistency.
Q: What lettuce can I use if I don’t have romaine?
A: Butter lettuce leaves or Boston bibb work well for soft, foldable wraps. Iceberg is crisp but can be more brittle.
Q: Can I make this dairy-free?
A: Yes — use a dairy-free mayonnaise alternative and skip optional fresh herb garnishes that contain dairy (like cheese). Dijon mustard is naturally dairy-free.
If you have other questions about timing, substitutions, or plating ideas, ask and I’ll help tailor this recipe to your pantry or dietary needs.
Print
BLT Chicken Salad Lettuce Wraps
- Total Time: 25 minutes
- Yield: 6-8 wraps
- Diet: Low Carb, Gluten Free
Description
A crisp, hand-held salad combining shredded chicken, smoky bacon, juicy cherry tomatoes, and a tangy Dijon-mayo dressing wrapped in crunchy romaine.
Ingredients
- 1 cup cooked chicken, shredded
- 4 strips bacon, cooked until crisp and crumbled
- 1 cup cherry tomatoes, halved
- 1 cup romaine lettuce, large outer leaves separated
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- Fresh herbs (optional; parsley, chives, or basil)
Instructions
- Cook the bacon until crisp (pan-fry or bake at 400°F/200°C for 12–15 minutes). Drain on paper towels and crumble once cool.
- In a large bowl, combine the shredded chicken, crumbled bacon, and halved cherry tomatoes.
- Add the mayonnaise and Dijon mustard to the bowl. Gently fold the ingredients together until everything is evenly coated. Taste and season with salt and freshly ground black pepper.
- Lay a romaine leaf flat on a plate. Spoon 2–3 tablespoons of the chicken salad into the center of each leaf.
- Fold or roll the romaine leaf around the filling to form a wrap. Repeat with the remaining leaves and filling.
- Garnish with chopped fresh herbs if desired and serve immediately.
Notes
Assemble just before eating to avoid soggy wraps. Prepare the chicken salad 24 hours in advance for melded flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No Bake
- Cuisine: American