Chicken lettuce wraps

An herb-packed vinegary sauce stars in this make-ahead lunch.

"The secret to these wraps is keeping the bib lettuce separate until you're ready to eat so that it stays soft, silky, and crunchy," says Katzie Guy-Hamilton, chef and director of food and beverage at Equinox. Try this recipe as a part of meal prep or when you're looking for a light, flavorful lunch or dinner.

This recipe is part of our meal prep series for July. Click here for all the details.


¾ cup roasted chicken, breast and thigh shredded
2 tablespoons chimichurri sauce
8 to 10 bib lettuce leaves
4 radishes, thinly sliced
1 ounce goat cheese, crumbled
¼ avocado, diced
Additional chimichurri sauce (optional)
Crispy chicken skin (optional)
Toasted pumpkin seeds



Combine shredded chicken with 2 tablespoons of chimichurri sauce and place in a small airtight container.


Place 8 to 10 bib lettuce leaves in a round airtight container.


In four small containers place radishes, crumbled goat cheese, diced avocado, and additional chimichurri.


Store a few pieces of crispy chicken skin in an airtight container at room temperature or a small sandwich bag.


At your desk, fill lettuce cups with shredded chicken and top with goat cheese, radishes, avocado, pumpkin seeds (from your condiment kit), crispy chicken, and additional chimichurri.

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