Pepperoncini Chicken Salad Lettuce Wrap

Pro tips

• Pat iceberg leaves dry with paper towels after separating to reduce excess moisture and prevent the wrap from becoming limp.
• Layer the avocado last, closest to the top of the wrap, to minimize browning and oxidation.
• Cook bacon until crispy, not chewy, so it adds texture contrast without absorbing moisture from the chicken salad.
• Drain excess pepperoncini liquid from the chicken salad before assembly to avoid a soggy wrap.

Substitutions

• Iceberg lettuce → Butter lettuce or romaine leaves (thinner, more delicate wraps)
• Bacon → Prosciutto or smoked ham (similar smokiness and crunch)
• Avocado → Creamy goat cheese or Greek yogurt dollop (for richness without fat)
• Fresh tomato → Roasted red peppers or sun-dried tomato (tangier flavor, less watery)

Storage & make-ahead

Store assembled wraps wrapped in parchment in an airtight container for up to 4 hours; prepare components separately for longer storage (chicken salad 2 days, bacon 5 days, produce same-day).

Can I make the chicken salad ahead?

Yes. Prepare the pepperoncini chicken salad up to 2 days ahead; store covered in the refrigerator. Assemble wraps just before eating to keep lettuce crisp.

What lettuce works best for wraps?

Large iceberg leaves are ideal — they're sturdy and hold fillings without breaking. Butter lettuce or romaine are good alternatives if you prefer thinner wraps.

Can I substitute the bacon?

Yes. Use prosciutto, smoked ham, or skip it entirely for a vegetarian version. For crunch, candied walnuts or toasted seeds work well.

Is this keto-friendly?

Yes, when made with a standard pepperoncini chicken salad (check that mayo-based versions are used). The lettuce wrap base is zero-carb.

How do I prevent soggy lettuce?

Pat lettuce leaves dry before assembling. Fill wraps no more than 15 minutes before eating, or serve components separately and let guests assemble.