We love these chicken lettuce wraps filled with honey dijon marinated chicken, hummus, and veggies. These lettuce wraps are fresh, easy, and so tasty!
Related: For an Asian-inspired take, try our ginger hoisin chicken lettuce wraps.
Making Chicken and Hummus Lettuce Wraps
We are obsessed with these low-carb lettuce wraps. First, we fill lettuce leaves with hummus, veggies, feta cheese, and honey-dijon marinated chicken breast. Then, to top it all off, we drizzle over some dairy-free tahini sauce.
For extra flavor, we marinate the chicken in a mixture of Dijon mustard, honey, and garlic, and then cook them on the stove. Don’t miss our tips below for cooking juicy skinless chicken breasts!
To take these lettuce wraps up a notch, we use homemade hummus (a must-try) and marinate the chicken. Making a batch of homemade hummus is pretty simple, so if you are interested, please look at our recipe and step-by-step video showing how to make it.
The chicken is easy to make, too. We marinate the chicken in a mixture of Dijon mustard, honey, and garlic for extra flavor. The chicken only needs 30 minutes in the marinade, but it can stay there longer if you would like.
We use our favorite method for cooking chicken breasts in this recipe. We sear one side of the chicken, flip it, turn down the heat, and cover the pan until it is cooked in the middle. This method guarantees juicy chicken breasts. Please watch our video showing how to cook juicy chicken breasts to see us do it. We also use the same cooking method when making our recipe for lemon chicken with a cucumber and feta salad.
When your chicken is ready, slice it into strips and build your lettuce wraps. We love using butter lettuce for lettuce wraps — the leaves are a perfect size and are so tender. Iceberg, Bibb, Boston, and little gem work, too. Cabbage leaves are also a great option!
Add a dollop of hummus, your favorite veggies, feta cheese, a drizzle of our dreamy tahini sauce, or your favorite salad dressing, and you are ready to enjoy!
We hope you add these simple lettuce wraps to your dinner rotation soon. You will love them. We sure do! If you loved our lettuce wraps, take a look at these light and healthy meals:
- Baked Salmon with Lemon and Dill
- Fresh and Easy Avocado Pasta
- Fresh Chickpea Salad with Lemon and Dill
- Honey Sriracha Beef Lettuce Wraps
- Easy Chicken Salad with Herbs
Honey Dijon Chicken Lettuce Wraps
- PREP
- COOK
- TOTAL
We love these chicken lettuce wraps filled with honey dijon marinated chicken, hummus, and veggies. We love our homemade hummus but use store-bought hummus if you need to. We also make our tahini dressing (it’s simple). If you don’t have the time to make it, use your favorite salad dressing as a substitute.
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
1/4 teaspoon sea salt
1/4 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 our homemade hummus recipe
1/4 hothouse or seedless cucumber, cut into thin strips
1/2 red or yellow bell pepper, seeded and cut into thin strips
1/4 cup fresh parsley leaves and tender stems
1 ounce feta cheese, crumbled
1/4 cup tahini sauce or favorite salad dressing, see our tahini sauce recipe
Directions
- Prepare Chicken
1Whisk 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.
2To cook the chicken, heat oil in a medium stainless steel skillet with a lid over medium heat until the oil looks shimmery. Carefully lay chicken breasts into the hot skillet. Cook until the chicken is golden brown on one side, 3 to 5 minutes. Since there are mustard and honey in the marinade, the chicken will darken quickly.
3Carefully flip the chicken breasts and cover them with a lid. Turn the heat to low and cook until an instant-read thermometer reads 165° Fahrenheit when inserted into the thickest part of the breast, about 15 minutes. Transfer the chicken to a cutting board and allow it to rest for 5 minutes before slicing it on a diagonal into 1/2-inch strips.
- Make Lettuce Wraps
1Divide 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
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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!