These healthy chicken hummus lettuce wraps are fresh, protein-packed, and perfect for weeknight dinners or meal prep.
We fill sturdy lettuce leaves with juicy honey-Dijon marinated chicken, creamy hummus, crunchy veggies, and a sprinkle of feta, then finish with a drizzle of tahini sauce.
These lettuce wraps bring together some of my favorite recipes: our homemade hummus, tahini sauce, and juicy skillet chicken breasts. For an Asian-inspired twist, try our ground chicken lettuce wraps.
Key Ingredients
- Honey Dijon Chicken: We marinate chicken breasts in a mixture of Dijon mustard, honey, lemon juice, and garlic. It turns out so flavorful! For a quicker meal, use leftover chicken or rotisserie chicken, instead (tips are below).
- Hummus: I love homemade hummus, which, if you haven’t tried making it, tastes so much better than store-bought. However, if you’re short on time, use your favorite brand.
- Veggies: Choose something crisp. I love cucumber and bell pepper.
- Feta Cheese: This is optional, but I love the briny kick of feta for these lettuce wraps.
- Creamy Sauce: A drizzle of tahini sauce takes these wraps to the next level. Ranch or another creamy dressing (homemade or store-bought) also works.
- Lettuce: Choose sturdy leaves that form natural cups. Butter lettuce, iceberg, romaine, and green leaf all hold fillings well. Cabbage is great, too!
Find the full recipe with exact measurements below.
Tips for Making These Healthy Lettuce Wraps
Tip 1: The best way to cook chicken breasts. We use our favorite method for cooking chicken breasts in this recipe. After marinating for about 30 minutes, we sear one side of the chicken, flip it, reduce the heat, and cover the pan until it is cooked through. This method guarantees juicy chicken breasts.
Tip 2: Filling the wraps. Once the chicken is ready, slice it into strips and layer your wraps. Start with a dollop of hummus, then add crisp veggies, feta cheese, and a drizzle of tahini sauce (or your favorite creamy dressing). Fold up the lettuce cup and enjoy!
Tip 3: Shortcut method. Use leftover chicken or a store-bought rotisserie chicken instead of the honey-Dijon version. You’ll skip the marinating and cooking step, but still end up with delicious chicken lettuce wraps. I often make these with leftover shredded chicken or roasted chicken.
More Light and Healthy Meals
- Lemon Dill Baked Salmon
- Lemon Dill Chicken Breasts
- Honey Sriracha Beef Lettuce Wraps
- Fresh Chickpea Salad
- Perfect Poached Salmon
Chicken Hummus Lettuce Wraps
- PREP
- COOK
- TOTAL
These chicken lettuce wraps are filled with juicy honey-Dijon marinated chicken, creamy hummus, and fresh veggies. We usually make them with our hummus and a simple tahini sauce, but if you’re short on time, store-bought hummus and your favorite salad dressing work just as well.
You Will Need
Honey Dijon Chicken2 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
¼ teaspoon sea salt
¼ teaspoon crushed red pepper flakes
1 tablespoon canola oil
Lettuce Wraps12 sturdy lettuce leaves, iceberg, bibb, butter, Boston and little gem work well
1 cup hummus, see hummus recipe or red pepper hummus
¼ hothouse or seedless cucumber, cut into thin strips
½ red or yellow bell pepper, seeded and cut into thin strips
¼ cup fresh parsley leaves and tender stems
1 ounce feta cheese, crumbled
¼ cup tahini sauce or favorite salad dressing, see tahini sauce recipe
Directions
1Marinate chicken: Whisk mustard, honey, lemon juice, garlic cloves, salt, and red pepper flakes in a small dish that will fit both chicken breasts. Add the chicken and toss to coat. Marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.
2Cook chicken: Heat oil in a medium stainless steel skillet with a lid over medium heat until the oil looks shimmery. Lay the chicken breasts into the hot skillet and cook until they are golden brown on one side, 3-5 minutes. Since the marinade contains mustard and honey, the chicken will darken quickly.
3Flip them over and cover the skillet with a lid. Turn the heat to low and cook until an instant-read thermometer inserted into the thickest part of the breast reads 165°F, about 15 minutes. Transfer the chicken to a cutting board and allow it to rest for 5 minutes before slicing it diagonally into ½-inch strips.
4Make lettuce wraps: Divide the hummus, sliced vegetables, parsley, and 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
- Quick method: Use leftover shredded chicken or rotisserie chicken for the chicken.
- The nutritional information provided are estimates.
5 stars!! So simple to make and so healthy and delicious!!
Thanks so much for coming back, Lincy! We are thrilled that you enjoy the lettuce wraps.
Will be making the hummus today.
This recipe is amazing for summer lunches!
You are so right, Chuck! We hope you love them as much as we do.
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!
We love that you used pita instead of the lettuce wraps. Such a great idea!
Made the hummus and it’s amazing.Going to try the Honey Dijon Chicken Wraps next.
Such a great looking recipe! Loving how this looks. The family is going to love this!
We hope everyone loves it! Happy cooking.
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!
That’s wonderful, Carol. Thank you for coming back and letting us know.
Lovely! I made it shredded and it was a tad easier to wrap.
Great idea, Christie!