Ingredients:

• 2 cups cooked chicken, shredded or diced
• 2 large hard-boiled eggs, chopped
• 1/4 cup dill pickles, diced
• 1/4 cup celery, finely chopped
• 1/3 cup mayonnaise
• 1 tablespoon Dijon mustard (optional)
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 2 tablespoons green peas (optional)
• Salt and black pepper, to taste
• 8 large lettuce leaves (Romaine or Butter Lettuce)

Instructions:

1. Prepare the filling
   • In a large bowl, combine the chicken, chopped eggs, pickles, celery, and peas.
2. Make the dressing
   • In a small bowl, whisk together the mayonnaise, mustard, lemon juice, dill, salt, and black pepper.
3. Mix everything together
   • Pour the dressing over the chicken mixture and stir until evenly coated.
4. Chill
   • Cover and refrigerate for 20–30 minutes to allow the flavors to blend.
5. Assemble the wraps
   • Spoon the chicken salad into the lettuce leaves.
   • Garnish with extra dill, sliced eggs, or chopped green onions if desired.

Prep Time:

15 minutes

Chill Time:

30 minutes

Servings:

4

Tips:

• Add diced avocado for extra creaminess.
• Use Greek yogurt instead of part of the mayonnaise for a lighter version.
• Serve with pickle slices on the side for extra crunch.

Enjoy these fresh, creamy, and protein-packed lettuce wraps! 😋🥬✨