If you’re craving a light, delicious, and healthy meal that bursts with flavor, these Pesto Chicken Lettuce Wraps are your answer!
Packed with tender grilled chicken, vibrant homemade pesto, and crisp lettuce, this dish is perfect for lunch, dinner, or even a quick snack.
Whether you’re meal prepping for the week or hosting a casual gathering, this recipe is easy to make, customizable, and guaranteed to impress.
Let’s dive into why this recipe will become your go-to and how to make it step-by-step.
Why You’ll Love This Recipe
Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
Healthy and Low-Carb: Lettuce wraps keep it light, while chicken provides lean protein.
Bursting with Flavor: Homemade pesto adds a fresh, herbaceous punch.
Customizable: Swap ingredients or add your favorite veggies for endless variations.
Meal Prep Friendly: Make ahead and store for quick, grab-and-go meals.
Ingredients
Here’s what you’ll need to make these delicious pesto chicken lettuce wraps (serves 4):
1 lb boneless, skinless chicken breasts (or thighs for juicier results)
1/2 cup homemade or store-bought pesto (see recipe below for homemade)
8–12 large lettuce leaves (butter lettuce, romaine, or bibb work best)
1 cup cherry tomatoes, halved
1/2 cup shredded mozzarella or crumbled feta (optional)
1 avocado, sliced
1/4 red onion, thinly sliced
2 tbsp olive oil (for grilling chicken)
Salt and pepper, to taste
Fresh basil leaves, for garnish (optional)
Homemade Pesto (Optional)
2 cups fresh basil leaves, packed
1/4 cup pine nuts (or walnuts for a budget-friendly option)
1/2 cup grated Parmesan cheese
2 garlic cloves
1/2 cup extra-virgin olive oil
1 tbsp lemon juice
Salt and pepper, to taste
Instructions
Prepare the Pesto (if making homemade): In a food processor, combine basil, pine nuts, Parmesan, garlic, and lemon juice. Pulse until finely chopped.
Slowly drizzle in olive oil while blending until smooth. Season with salt and pepper. Set aside.
Cook the Chicken: Season chicken breasts with salt, pepper, and 1 tbsp olive oil. Heat a grill pan or skillet over medium-high heat.
Add 1 tbsp olive oil and cook chicken for 5–6 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice or shred.
Assemble the Wraps: Rinse and pat dry lettuce leaves. Spread 1–2 tsp of pesto on each leaf.
Add sliced or shredded chicken, cherry tomatoes, avocado slices, red onion, and a sprinkle of cheese (if using).
Garnish and Serve: Top with fresh basil leaves for extra flair. Fold or roll the lettuce leaves to form wraps and serve immediately.
Tips for the Best Pesto Chicken Lettuce Wraps
Choose Sturdy Lettuce: Butter lettuce or romaine holds up well without tearing.
Don’t Overcook Chicken: Use a meat thermometer to ensure juicy, tender results.
Make It Quick: Use store-bought pesto for a 15-minute meal.
Double the Pesto: Homemade pesto lasts up to a week in the fridge or can be frozen for later.
Add Crunch: Sprinkle toasted pine nuts or sunflower seeds for texture.
Variations and Substitutions
This recipe is endlessly adaptable to suit your tastes or dietary needs:
Protein Swap: Use grilled shrimp, tofu, or chickpeas for a vegetarian option.
Veggie Boost: Add shredded carrots, cucumber, or roasted bell peppers.
Cheese Options: Swap mozzarella for goat cheese, feta, or omit for dairy-free.
Pesto Variations: Try arugula or spinach pesto for a twist, or use sun-dried tomato pesto for a bolder flavor.
Gluten-Free: This recipe is naturally gluten-free, but double-check store-bought pesto labels.
Spicy Kick: Add red pepper flakes or a drizzle of hot sauce.
Serving Suggestions
Side Dishes: Serve with a side of roasted sweet potato fries, quinoa salad, or cucumber-tomato salad.
Drinks: Pair with a refreshing iced tea, sparkling water with lemon, or a fruit-infused smoothie.
Appetizers: Start with hummus and veggie sticks or a caprese salad for a Mediterranean vibe.
For Gatherings: Arrange wraps on a platter with extra pesto for dipping, perfect for parties.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Prep the chicken and pesto up to 2 days in advance. Store separately in airtight containers in the fridge. Assemble wraps just before serving to keep lettuce crisp.
Storing
Store leftover chicken and veggies in separate airtight containers in the fridge for up to 3 days. Pesto can be refrigerated for up to 1 week.
Freezing
Freeze cooked chicken in a freezer-safe bag for up to 3 months. Pesto freezes well in ice cube trays for portioned use. Lettuce and fresh veggies should not be frozen.
FAQs
Q. Can I use rotisserie chicken?
Yes! Shred rotisserie chicken and toss with pesto for a super quick option.
Q. What’s the best lettuce for wraps?
Butter lettuce is soft and pliable, while romaine offers more crunch. Both work great.
Q. Is this recipe keto-friendly?
Absolutely! It’s low-carb and high in healthy fats, especially if you skip the cheese.
Q. Can I make it vegan?
Swap chicken for tofu or chickpeas and use a vegan pesto (omit Parmesan or use nutritional yeast).
Q. How do I keep lettuce wraps from falling apart?
Double up on lettuce leaves for extra sturdiness and avoid overfilling.
Conclusion
In conclusion, these Pesto Chicken Lettuce Wraps are the ultimate combination of fresh, healthy, and flavorful.
With juicy chicken, vibrant pesto, and crisp veggies all wrapped in tender lettuce, they’re a crowd-pleaser for any occasion.
Whether you’re looking for a quick weeknight dinner, a meal prep option, or a party appetizer, this recipe has you covered.
Try it today and customize it to make it your own—you’ll be hooked!
Read More:- Thai Peanut Chicken Wraps
Pesto Chicken Lettuce Wraps
Ingredients
- 1 lb boneless skinless chicken breasts
- 1/2 cup pesto homemade or store-bought
- 8 –12 large lettuce leaves
- 1 cup cherry tomatoes halved
- 1/2 cup shredded mozzarella or feta optional
- 1 avocado sliced
- 1/4 red onion thinly sliced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Prepare pesto (if homemade) by blending basil, pine nuts, Parmesan, garlic, lemon juice, and olive oil.
- Season and grill chicken for 5–6 minutes per side until 165°F. Rest and slice.
- Spread pesto on lettuce leaves, add chicken, tomatoes, avocado, onion, and cheese.
- Garnish with basil, fold, and serve.
