A lighter take on the classic Updated Waldorf Salad Cups — a crisp, flavorful chicken Waldorf salad tucked into butter lettuce leaves so you can pick them up and eat with your hands. This refreshing, easy-to-make dish is perfect for lunch, a casual gathering, or meal prep for the week.
These chicken salad lettuce wraps are bright, crunchy, and creamy without being heavy. The recipe blends cooked chicken with celery, red cabbage, pear and Gorgonzola, tossed in a light vinaigrette-style dressing of olive oil, apple cider vinegar and a touch of honey. Serve the mixture in butter lettuce leaves for an elegant, low-carb presentation that’s easy to eat and visually appealing.
This version is adapted from Andie Mitchell’s cookbook Eating In The Middle. Andie’s memoir, It Was Me All Along, chronicles her personal journey with food and self-acceptance, and her cookbook focuses on practical, mostly-healthy meals with room for treats. I’ve slightly reduced the dressing from the original to keep the salad light and let the flavors of the fruit and cheese shine.
How To Make Lettuce Wraps
Lettuce wraps are an excellent low-carb substitute for tortillas or bread because they allow the filling’s flavors and textures to remain the focus. Follow these tips for successful lettuce cups:
- Choose leaves that are sturdy and large enough to hold the filling. Butter lettuce and iceberg heart leaves make roomy cups; romaine or baby romaine work well too.
- Handle leaves gently to avoid tearing. If needed, trim the thick stem area so the leaves sit flat on a plate.
- Pat leaves dry before filling so the dressing doesn’t make them soggy.
- Fill cups just before serving to keep the leaves crisp. If you need to assemble ahead, store the filling and leaves separately and combine at the last minute.
Recipe Variations and Serving Ideas
- Swap Gorgonzola for feta or goat cheese for a milder tang.
- Replace pear with apple for a firmer bite and slightly different sweetness.
- Add chopped toasted walnuts or pecans for extra crunch and flavor.
- For a dairy-free version, omit the cheese and increase the chopped pear or add a handful of dried cranberries.
Other Lettuce Wrap Ideas
- Thai-style chicken and peanut lettuce tacos
- Buffalo chicken lettuce wraps
- BLT lettuce wraps
- Chicken and shrimp laap (larb) in lettuce cups
- Turkey taco lettuce wraps
Updated Waldorf Salad Cups
A lighter take on the classic Waldorf salad served in butter lettuce leaves so they’re easy to pick up and enjoy.
Yield
4 servings (about 2 wraps per serving)
Prep & Time
Prep: 5 mins · Total: 35 mins (includes chilling)
Nutrition (per serving)
Calories: 341 kcal · Protein: 27 g · Carbohydrates: 18 g · Fat: 18 g · Fiber: 3 g · Sugar: 11 g · Sodium: 471 mg · Cholesterol: 83 mg · Saturated Fat: 8 g
Course
Lunch, Salad
Cuisine
American
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon plus 1 teaspoon honey
- Pinch of salt
- Pinch of freshly ground black pepper
- 2 cups cooked, skinless boneless chicken breast, chopped into 1/4-inch pieces (about 12 ounces)
- 2 celery stalks, thinly sliced on the bias
- 1/4 cup chopped fresh parsley leaves
- 1 cup finely shredded red cabbage
- 1 large pear, halved, cored, and sliced into 1/4-inch pieces (Bosc or Anjou recommended)
- 3 ounces Gorgonzola cheese, crumbled (about 3/4 cup)
- 8 butter lettuce leaves
Instructions
- In a large bowl, whisk together the olive oil, apple cider vinegar, honey, a pinch of salt, and a pinch of freshly ground black pepper until well combined.
- Add the chopped cooked chicken, sliced celery, chopped parsley, shredded red cabbage, pear pieces, and crumbled Gorgonzola to the bowl. Toss gently but thoroughly so all ingredients are evenly coated in the dressing.
- Cover the bowl and refrigerate for 30 minutes to allow the flavors to meld and the salad to chill.
- To serve, place two butter lettuce leaves on each of four plates and divide the salad among the lettuce cups. Serve immediately so the leaves remain crisp.
Make-Ahead and Storage
The chicken salad filling can be made up to 2 days in advance and kept refrigerated in an airtight container. Keep the butter lettuce leaves chilled and dry in a separate container; fill leaves just before serving for best texture. Leftovers will keep for 2–3 days, but the lettuce is best fresh.
Notes
- If you prefer a creamier dressing, stir in 2 tablespoons of plain Greek yogurt, but reduce slightly if you want to keep the salad light.
- To keep the pear from browning, toss it briefly in a teaspoon of lemon juice before adding to the salad.
- Adjust the amount of honey to taste depending on the sweetness of the pear and your preference.
Did You Make This Recipe?
If you try these Updated Waldorf Salad Cups, consider leaving a rating or a comment to share how you liked them and any tweaks you made. Sharing photos and feedback helps others discover easy, delicious recipes and inspires new variations.
