We’d been getting bored with our go-to kale salads for lunch, so we decided to switch it up a little with lettuce wraps. Still getting our greens in, but in a way that feels less salad-ey and more sandwich-ey. We made a fall-inspired chicken salad, but this would work well with tuna salad as well. This recipe only made enough for one lunch each (maj buzz kill), so we’d recommend making a larger batch to last the week.
Sprinkle chicken breasts with salt and pepper, grill
While the chicken breasts are still warm, use a fork to shred
Stir in greek yogurt
Sprinkle with cumin, stir in cranberries and walnuts
Refrigerate until cool
Spoon chicken salad into the center of a large leaf of lettuce
Wrap burrito style and dig in (or if you’re a novice like Steph, eat with fork and knife and get weird looks from your coworkers.)