- 1 baked chicken breast, diced
- 1 scallion, diced
- ½ cup chopped red grapes
- 2 tablespoons chopped celery
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 to 3 Boston or iceberg lettuce leaves
Mix together all ingredients except lettuce leaf. Refrigerate until chilled. To serve, take 1 Boston or iceberg lettuce leaf at a time, and spoon a heaping tablespoon of the chicken mixture into the center. Wrap the lettuce around the filling. Makes 1 serving.