Made with just nine simple ingredients, these light and fresh BBQ chicken lettuce wraps are full of protein, crisp vegetables, and bold flavor. A creamy cilantro-cucumber sauce ties everything together. This quick, easy recipe is perfect for weeknights and one you’ll be making throughout the year.
Light & Fresh BBQ Chicken Lettuce Wraps with Cucumber
This has quickly become a family favorite. At first my husband looked skeptical at dinner, but one bite changed his mind. Tender lettuce, crunchy cucumber, bright red onion, saucy chicken, and a creamy herb sauce make a satisfying combination with lots of contrasting textures and flavors.
My kids love how interactive this meal is—building their own lettuce cups and choosing how much sauce and veggies to add. It’s a fun, hands-on dinner for everyone.
Can you meal prep this recipe?
Yes. These BBQ chicken lettuce wraps are great for dinner and can be prepped ahead for grab-and-go lunches. Vegetables like lettuce, red onion, and cucumbers hold up well when stored in separate containers. If the lettuce is damp, tuck a paper towel between leaves to keep them crisp.
Bite-sized Uno Bites™ Nano Cucumbers are ideal here for crunch and convenience, but any small cucumber will work. Cook and sauce the chicken, then store it separately. Keep the sauce in its own container. Properly stored, the components stay fresh for 4–5 days, making fast, healthy meals easy during the week.
What you need for this healthy chicken dinner
Scroll to the recipe card below for exact quantities, nutrition information, and step-by-step instructions.
- chicken breasts
- avocado oil (or olive oil)
- sea salt
- black pepper
- garlic granules or powder
- BBQ sauce
- mini or thin-sliced cucumbers
- cilantro
- avocado oil mayonnaise
- plain yogurt (or a dairy-free alternative)
- butter lettuce (or romaine/iceberg for sturdier cups)
- red onion (or green onion)
How to make barbecue chicken lettuce wraps
Step 1: Preheat the oven to 400°F. Slice chicken breasts in half lengthwise to shorten cooking time. Place chicken in a baking dish, rub with oil, and season with garlic powder, sea salt, and black pepper. Bake 25–30 minutes, or until the internal temperature reaches 165°F. Let cool until manageable.
Step 2: Dice the cooled chicken and toss with BBQ sauce in a large bowl.
Step 3: While the chicken cooks, make the cilantro-cucumber sauce. Combine two small cucumbers, mayonnaise, yogurt, cilantro, and a pinch of salt and pepper in a jar or blender, and blend until smooth and creamy.
Step 4: Slice the remaining cucumbers into thin rounds for topping.
Step 5: Assemble the lettuce cups. Place individual lettuce leaves on a platter, add BBQ chicken, cucumber rounds, and minced red onion, then drizzle with the cilantro-cucumber sauce. Add extra BBQ sauce if desired.
Notes: You can cook the chicken in a skillet over medium-high heat instead of baking. Rotisserie chicken also works well for a quick shortcut.
Serving suggestion
This meal stands on its own, but here are a few ideas to round it out:
- Add a crunchy lemon-tahini slaw to keep things low-carb and add more veggies.
- Serve with starchy sides like crispy sweet potato fries with chipotle mayo or a rustic no-knead bread.
- Pair with a green juice or refreshing cucumber-celery juice for extra veggies.
- An avocado-mango salad with tortilla chips is a bright, flavorful accompaniment.
Substitutions, optional variations & dietary adjustments
Here are easy swaps to adapt this recipe:
Chicken breast: Substitute chicken thighs for richer flavor, or use chickpeas or black beans for a vegetarian version.
Avocado oil: Olive oil works well as a substitute.
BBQ sauce: Use store-bought BBQ or make a simple homemade version with ketchup, brown sugar, and soy sauce. For a different twist, try Korean BBQ sauce.
Butter lettuce: Use sturdy iceberg or romaine if you prefer larger, firmer cups.
Red onion: Swap green onions for a milder bite.
Yogurt: For dairy-free, replace with a plant-based yogurt or increase the mayo to maintain creaminess.
More recipes you’ll love
- Mediterranean chicken hummus wraps
- Greek chicken meatballs with tzatziki
- Cucumber shrimp salad with peanut sauce
BBQ Chicken Lettuce Wraps
Ingredients
- 2 chicken breasts, boneless, skinless
- 2 tsp avocado oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp garlic granules
- 1/2 cup BBQ sauce
- 10–15 mini cucumbers or thin-sliced cucumbers
- 1 head butter lettuce
- 1/4 cup red onion, minced
Sauce Ingredients
- 2 small cucumbers for the sauce
- 1/4 cup cilantro
- 3 tbsp avocado oil mayonnaise
- 3 tbsp plain yogurt (or dairy-free alternative)
- salt and pepper to taste
Instructions
- Preheat oven to 400°F. Slice chicken breasts in half lengthwise. Place in a baking dish, rub with oil, and season with garlic powder, sea salt, and pepper. Bake 25–30 minutes or until internal temperature reaches 165°F. Let cool.
- Dice the cooled chicken and combine with BBQ sauce in a large bowl.
- Make the sauce: combine two cucumbers, mayonnaise, yogurt, cilantro, and a pinch of salt and pepper in a blender or with an immersion blender. Blend until smooth.
- Slice remaining cucumbers into rounds.
- Assemble lettuce cups: fill individual leaves with BBQ chicken, cucumber rounds, and minced red onion. Drizzle with cilantro-cucumber sauce and add extra BBQ sauce if desired.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
If you try this healthy barbecue chicken lettuce wrap recipe, please leave a star rating and a comment to let me know how it turned out!
XO
Heather
