Spicy Grilled Chicken Lettuce Wraps

Spicy grilled chicken lettuce wraps are a healthy alternative to making chicken sandwiches. We love how tender the chickens turns out after marinating it in Stonyfield Greek Organic Yogurt. We use some spices, and hot mustard, and a few other ingredients in both the marinade and the sauces.

Take a look at the cool veggies that we add to our grilled chicken lettuce wraps. Use these, or make your adjustments! We made 3 great sauces for our spicy chicken lettuce wraps using the other half of the 32 ounce container of yogurt. We mixed in avocado, dijon, capers and more. You can make your own spin on your sauces!

We hope you give these spicy chicken lettuce wraps a try soon! Leave us a review if you do!



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Grilled chicken, sliced cold veggies, 3 yogurt sauces and lettuce.

Spicy Grilled Chicken Lettuce Wraps


Units Scale

Ingredients for Chicken Marinade:

  • 3 boneless, skinless chicken breasts, with any fat and cartilage trimmed off
  • 1 tablespoon course ground pepper
  • 1 tablespoon granulated garlic (not garlic salt)
  • 1 tablespoon chili powder
  • 1 tablespoon onion powder
  • 1 tablespoon dijon or spicy mustard
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon Worcestershire sauce
  • Juice of 1 lime
  • 16 ounces of greek yogurt

Ingredients for sauces:

  • 16 ounces of greek yogurt divided into 3 small jars or bowls
  • 5 tablespoons buttermilk
  • 1 tablespoon garlic chili sauce
  • A half of an avocado
  • 1/4 cup minced fresh cilantro
  • Juice of 1/2 a lime
  • 1 tablespoon dijon or spicy mustard
  • 1 tablespoon capers
  • salt and pepper to taste, about a pinch of each to each jar


  • 1 English cucumber sliced and julienned
  • 1 red pepper, cut into bite size strips
  • 8 radishes, sliced and julienned
  • 3 carrots, sliced and julienned
  • 1 lime quartered for garnish
  • 1 container of butter lettuce, washed and dried


At least 2 hours before making these, or up to 48 hours before, marinate the chicken. Add the chicken to container that you can cover, or into a freezer ziplock bag. Add in the pepper, chili powder, garlic powder, and onion powder, and turn to coat. Add in the mustard, chili garlic sauce and Worcestershire sauce and juice of one lime. Add in half of a 32 ounce container of greek yogurt, reserving the rest for the sauces. Mix and turn chicken, till they are completely coated. Refrigerate for at least 2 hours, or all day, or even overnight!

While chicken marinates, prepare the yogurt sauces. We use an immersion blender, and squatty mason jars to make these, as it makes less of a mess, and the jars are easy to serve the sauce in at the table.

Let’s make the sauces:

Divide the rest of the container of greek yogurt evenly between 3 bowls or jars.

Avocado sauce:

To make the avocado sauce, add half an avocado, 1/4 cup minced cilantro, juice of half a lime 3 tablespoons buttermilk and salt and pepper, into the first jar of greek yogurt. Blend with immersion blender.

Dijon Caper Sauce:

Add 1 tablespoons of capers, 1 tablespoon of buttermilk and 1 tablespoon of dijon mustard into the Greek yogurt, and season with salt and pepper. Blend with immersion blender.

Chili Sauce:

Add 1 tablespoon chili garlic sauce, 1 tablespoon buttermilk, and salt and pepper into the jar of yogurt. Blend with immersion blender.

Prepare Veggies:

Wash the lettuce and lay out on paper towels on a sheet pan to dry, using more paper towels on top. Cut up all the veggies and place into small bowls for serving.

Grill Chicken:

Prepare grill, and clean grates. Slightly oil grates to avoid chicken sticking. Place chicken breasts on grill and cover for 3 minutes. Turn chicken over and cook for another 3 minutes. Since size of chicken and grills vary, you will want to make sure that chicken is completely cooked. If it is a thicker chicken breast, allow a total of 10 minutes. Flip the chicken for 2 minutes, for cross marks, and flip it for another 2. If you have some pieces that are slightly bigger, allow them to continue to grill and set the smaller chicken breasts on the upper shelf or to the side. To check, use a thermometer to for an internal temperature in the thickest part of the chicken of 165 degrees.

Bring chicken in on a platter and cover with foil. Allow to rest for 5 minutes. Cut chicken into strips, and then again cross wise to form bite size pieces.  Place chicken in a bowl and serve at table with the lettuce cups and veggies and sauces.



Switch up veggies if you want a different variety. Use tortillas instead of lettuce if you would like. For the yogurt sauces, mix in your favorite flavors to get creative.

  • Prep Time: 2 hours and 30 minutes
  • Cook Time: 10 minutes including rest time
  • Category: Lettuce Wraps
  • Method: Grilling
  • Cuisine: Greek

Keywords: grilled chicken, lettuce wraps, low calorie, clean eating

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Dina and Bruce at the Golden Gate Bridge

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.

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