Place the chicken in a baking dish and pour the can of coconut cream overtop.
Bake for 40 minutes and then remove from the oven. Allow the chicken to come to room temperature.
Once the chicken has cooled, place on a cutting board and cut into about small 1/4 – 1/2 inch cubes. Alternatively, you can use two forks to shred the chicken.
Place the chicken in a large bowl along with the avocado oil mayonnaise, dried cranberries, chopped walnuts, chopped celery, cilantro, curry powder, turmeric, cumin, garlic powder, sea salt, and pepper.
Fold everything together until the chicken is coated in mayonnaise and everything is combined.
Cut the bottom off the lettuce head and peel back the leaves. Try to maintain their cup form. Rinse and dry your lettuce leaves.
Scoop the chicken salad into the lettuce cups and serve. If meal prepping or packing these for lunch, keep and pack the chicken salad separately from the lettuce wraps and assemble right before eating.