In a large mixing bowl, combine 2 cups of shredded rotisserie chicken, ½ cup halved grapes, 3 diced celery stalks, and ¼ cup sliced almonds. Mix until well incorporated, about 2-3 minutes.

Add ½ cup of mayonnaise to your chicken salad mixture. Stir thoroughly for about 1-2 minutes until well combined.

Sprinkle in ½ teaspoon of salt and ¼ teaspoon of freshly ground pepper. Stir everything together for an additional minute.

Rinse and dry several romaine lettuce leaves. Choose large, sturdy leaves that can hold the filling without tearing.

Spoon a generous amount of the chicken salad mixture onto the center of each romaine leaf. Fold the lettuce wrap around the mixture.

Pack the chicken salad and lettuce separately if meal prepping, or serve immediately for the best texture.