Creamy, Crunchy Turmeric Greek Yogurt Chicken Salad Wraps
This isn’t your average chicken salad. The Greek yogurt base keeps things protein-forward, while warm spices like turmeric and cumin add a golden hue and delicious depth to the flavor. Chopped green olives and sun-dried tomatoes bring briny, savory notes, and a handful of chopped pecans adds a satisfying crunch. It’s been my favorite chicken salad recipe for years because it’s truly unlike any other!
I love scooping the salad into butter lettuce leaves for the perfect handheld wrap that’s equal parts crisp and refreshing. However, it’s also great over greens, and my kids love it served between bread as sandwiches. They don’t even realize I sneak in veggies! If you’ve been looking for a unique take on classic chicken salad that’s higher in protein, you’ll love this easy recipe.
Why You’ll Love This Recipe
- 30 Minutes or Less – This easy meal comes together fast with minimal prep and little to no cooking.
- High-Protein – Each serving has 27g of protein thanks to the chicken and Greek yogurt combo.
Meal-Prep Friendly – The chicken salad stores well and can be prepped ahead for easy lunches. - Gluten-Free & Easily Dairy-Free – Use dairy-free Greek yogurt to make this recipe fully dairy-free!
- Creative Flavor – I can honestly say this is the BEST, most flavorful and unique chicken salad ever. And it’s just SO. GOOD.
RELATED: Healthy Chicken Salad
Ingredients
Greek Yogurt Chicken Salad
- Cooked Chicken – Diced into small cubes. Rotisserie or leftover chicken works great here!
- Plain Greek Yogurt – Use full-fat for a creamier texture. Dairy-free Greek-style yogurt also works well.
- Chopped Pecans – Adds crunch and a nutty contrast to the creamy base. Walnuts or almonds could also be used.
- Green Olives – Briny and bold, they give the salad a savory punch. Swap with chopped pepperoncini for a tangy twist.
- Sun-Dried Tomatoes in Oil – Adds chewy texture and rich, slightly sweet flavor.
- Scallions – Thinly sliced for freshness and a bit of a bite.
- Turmeric & Cumin – Warming spices that give the salad its golden hue and earthy flavor.
- Garlic Powder, Salt, and Black Pepper – Essential seasonings to round out the dressing.
- Butter Lettuce Leaves – Soft and flexible; the inner leaves hold their shape best for wraps.
- Avocado – Optional, but highly recommended for creaminess and healthy fat.
- Hot Sauce – For garnish and an optional kick!
For the Pickled Red Onion (Optional but delicious!)
- Red Onion – Thinly sliced.
- White Vinegar & Water – The quick-pickling base.
- Honey – Balances the acidity. Maple syrup would also work.
- Salt – Helps the onions soften and mellow out.
How to Make Turmeric Greek Yogurt Chicken Salad Lettuce Wraps
This turmeric chicken salad with Greek yogurt recipe is so easy to make! All you need is a medium jar, a large bowl, and less than 30 minutes. Just mix everything together and serve! Here’s how to make Turmeric Greek Yogurt Chicken Salad Lettuce Wraps:
- Make the Pickled Onions – Combine vinegar, water, honey, and salt in a jar and microwave until hot. Add sliced red onions, and let them sit while you prep everything else.
- Mix the Chicken Salad – In a large bowl, stir together chopped chicken, Greek yogurt, pecans, olives, sun-dried tomatoes, scallions, turmeric, cumin, salt, garlic powder, and black pepper.
- Assemble the Wraps – Scoop the chicken salad into butter lettuce leaves and top with sliced avocado, extra pecans, scallions, pickled onions, and a drizzle of hot sauce.
- Serve – Enjoy right away!
Pro Tip: If you don’t have pre-cooked chicken on hand, season chicken breasts with salt and pepper. Then, heat a bit of avocado oil in a cast iron skillet over medium heat, and cook the chicken on both sides for about 8-10 minutes. You’ll know it’s done when it reaches an internal temperature of 165°F!
You’ll Also Love: Watermelon Feta Chicken Salad
Tips
- Use Rotisserie Chicken – It’s a total time-saver for busy days. Just chop and go!
- Use Inner Lettuce Leaves – The smaller, cup-like leaves of butter lettuce hold up better and are easier to eat.
- Customize the Texture – Want a creamier consistency? Add a little extra yogurt. Prefer it chunky? Keep the chicken and mix-ins on the larger side.
- Don’t Skip the Pickled Onions – They add brightness and balance to the richness of the salad, making it SO delicious!
- Adjust the Flavors – Taste and tweak as needed! Add a squeeze of lemon, a pinch more salt, or extra turmeric if you want a stronger tang.
Variations
- Spicy – Stir in ½ teaspoon cayenne, or add more hot sauce for an extra kick.
- Mediterranean – Swap the pecans for chopped cucumbers, and add crumbled feta and fresh parsley.
- Vegan Option – Replace the chicken with 1½ cups of chickpeas, and use a dairy-free Greek yogurt.
- No-Lettuce Bowl Version – Serve the chicken salad over mixed greens, quinoa, or brown rice for a protein-packed bowl.
- Skip the Lettuce – Serve the chicken salad with bread, crackers, or in tortillas instead.
- Crunch – Add ¼ cup diced celery or chopped apples for extra crunch and freshness.
How to Store
I recommend storing the Turmeric Greek Yogurt Chicken Salad and red onions separately from the lettuce wraps in meal prep containers. Here’s how to keep the ingredients fresh:
Store the turmeric chicken salad mixture in an airtight container in the fridge for up to 4 days. Wait to assemble the wraps until just before serving to keep the lettuce fresh and crisp. Keep the pickled onions in a sealed jar in the fridge for up to 1 week!
Healthy Salad Recipes You’ll Love
- Healthy Cobb Salad with Grilled Chicken
- Watermelon Feta Chicken Salad
- Pasta Salad (Vegan)
- Italian Chopped Salad
- Spicy Southwest Salad
- Black Bean Salad
High-Protein Chicken Recipes
- Slow Cooker Fiesta Ranch Chicken Wraps
- Healthy Chicken Tacos with Sriracha
- Chicken Stuffed Bell Peppers
- Street Corn Chicken Tostadas
- Healthy Thai Chicken Lettuce Wraps
- Jerk Chicken Tacos
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Greek Yogurt Chicken Salad Lettuce Wraps
Video
Equipment
Ingredients
- 2 cups cooked chopped chicken (cut into small cubes)
- 1/2 cup plain Greek yogurt (dairy or vegan)
- 1/4 cup chopped pecans (plus extra for garnish)
- 1/4 cup chopped green olives
- 6-8 sun dried tomatoes in oil (chopped small)
- 2 medium scallions (thinly sliced (light and dark green parts), plus extra for garnish)
- 1 1/2 teaspoons ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 8 medium lettuce leaves (butter lettuce or romaine!)
- 1 small Haas avocado (thinly sliced)
- hot sauce (as garnish)
Pickled Red Onion (as garnish)
- 1/2 medium red onion (halved and thinly sliced)
- 1 1/2 Tablespoons white vinegar
- 3 Tablespoons water
- 1/2 teaspoon honey
- 1/2 teaspoon salt
Instructions
- Combine the Pickled Red Onion ingredients (except for the onion) in a medium jar and microwave for 1 minute or until simmering. Carefully submerge the sliced onions into the hot liquid and let stand until ready to use.
- In a large bowl, mix together the chicken cubes, green yogurt, pecans, olives, sun-dried tomatoes, scallions, turmeric, cumin, salt, garlic powder and pepper until well combined.
- Divide the turmeric chicken salad mixture between 8-10 lettuce leaves.
- Top with a few slices of avocado, chopped scallions, chopped pecans, pickled red onion, and a sprinkle with hot sauce.
Notes
- I typically eat 3-4 cups as a serving, depending on the size of lettuce.
- Feel free to swap the olives with peperoncino!
Rowena says:
This is an excellent recipe for leftover chicken. To keep the sodium count down I used ground coriander and added parsley. I thought instead of cranberries to add pomegranate or summer strawberries when in season.
Great dinner idea for a very hot day.
Thanks!
Sam says:
I used more cranberries and pistachios than called for and added onion and garlic powder. It was delicious.