Cold Poached Chicken Lettuce Wraps
Chilled poached chicken breast shredded with Greek yogurt, Dijon, and herbs in crisp baby gem leaves, make fresh for a clean protein snack.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Separate 3 heads baby gem lettuce into 12 cupped leaves. Finely dice 2 celery stalks. Finely chop 3 tbsp tarragon and 3 tbsp chives. Zest 1 lemon. In a bowl, whisk together 120g Greek yogurt, 2 tbsp mayo, 2 tbsp Dijon, 2 tbsp lemon juice, lemon zest, 0.5 tsp salt, and 0.5 tsp pepper until smooth.
Boil
Bring a pan of water to a gentle simmer with 2 squeezed lemon halves, 2 bay leaves, and 1 tsp salt. Add 460g chicken breasts and poach at barest simmer 14–16 minutes until internal temp reaches 74°C (165°F), then remove to a plate.
Rest
Let poached chicken rest 5 minutes, then shred with two forks while still warm. Transfer shredded chicken to the fridge for 10 minutes to chill completely.
Build
Fold chilled chicken, tarragon, chives, and diced celery through the prepared dressing until evenly combined. Spoon roughly 2 tbsp of mixture into each baby gem leaf, dividing evenly.
Plate
Arrange 6 wraps in a single layer in each of 2 flat airtight containers. Refrigerate up to 2 days. Serve with baby carrots, celery sticks, or sliced apple for extra fibre and crunch.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.