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Prepare the chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).

Remove chicken from the skillet and let it rest on a cutting board for 5 minutes. Once slightly cooled, shred or finely dice the chicken into bite-sized pieces. Set aside to cool completely.

While the chicken cools, prepare the dressing: In a medium bowl, combine mayonnaise, fresh dill, diced cucumber, minced red onion, diced celery, lemon juice, garlic powder, and onion powder. Stir well to combine.

Add the cooled shredded or diced chicken to the dressing mixture. Stir gently until the chicken is evenly coated. Taste and adjust seasonings if needed.

To assemble the wraps, spoon a generous amount of the chicken salad into each lettuce cup. Garnish with a sprinkle of paprika, if desired. Serve immediately.


Prepare the chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).

Remove chicken from the skillet and let it rest on a cutting board for 5 minutes. Once slightly cooled, shred or finely dice the chicken into bite-sized pieces. Set aside to cool completely.

While the chicken cools, prepare the dressing: In a medium bowl, combine mayonnaise, fresh dill, diced cucumber, minced red onion, diced celery, lemon juice, garlic powder, and onion powder. Stir well to combine.

Add the cooled shredded or diced chicken to the dressing mixture. Stir gently until the chicken is evenly coated. Taste and adjust seasonings if needed.

To assemble the wraps, spoon a generous amount of the chicken salad into each lettuce cup. Garnish with a sprinkle of paprika, if desired. Serve immediately.
