PESTO CHICKEN LETTUCE WRAPS EASY

Craving something light, flavorful, and ridiculously easy to throw together? Forget those carb-heavy lunches and say hello to vibrant, fresh Pesto Chicken Lettuce Wraps bursting with herbaceous pesto and juicy chicken. These wraps are the answer to your lunchtime prayers, promising a satisfying meal without any of the guilt, and I promise you’ll be making them again and again!

Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder

For the Pesto:

• 2 cups fresh basil leaves, packed
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts, toasted
• 2 cloves garlic
• 1/4 cup olive oil
• Salt and pepper to taste

For the Lettuce Wraps:

• 1 head of butter lettuce or romaine lettuce, leaves separated
• Optional toppings: cherry tomatoes (halved), red onion (thinly sliced), avocado (diced), balsamic glaze

Let’s Talk Pesto: Homemade vs. Store-Bought

Okay, let’s be real. We all lead busy lives, and sometimes making pesto from scratch feels like a Herculean task. Homemade pesto is *amazing*, there’s no doubt about it. The vibrant flavor of freshly-made basil is just unbeatable. But, if you’re short on time (or basil!), high-quality store-bought pesto is a perfectly acceptable substitute. Just be sure to taste it and adjust the seasoning as needed. Sometimes store-bought pesto can be a little bland, so a pinch of salt, pepper, or even a squeeze of lemon juice can really brighten it up. I’ve been known to doctor up store-bought pesto with a little extra garlic and Parmesan cheese myself!

Step-by-Step Instructions

Get Started:

1. First, prepare your chicken. Cut the chicken breasts into bite-sized cubes. This will help them cook quickly and evenly.

Cook the Chicken:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the chicken to the skillet and season with salt, pepper, garlic powder, and onion powder.
3. Cook, stirring occasionally, until the chicken is cooked through and no longer pink inside (about 5-7 minutes). Make sure you don’t overcrowd the pan, or the chicken will steam instead of sear. If necessary, cook the chicken in batches.
4. Remove the chicken from the skillet and set aside.

Make the Pesto (if making from scratch):

1. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic.
2. Pulse until finely chopped.
3. With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
4. Season with salt and pepper to taste.

Assemble the Lettuce Wraps:

1. Gently wash and dry your lettuce leaves. Butter lettuce or romaine lettuce work best because they are sturdy and have a nice cup shape.
2. In a bowl, combine the cooked chicken with the pesto. Toss until the chicken is evenly coated.
3. Spoon the pesto chicken mixture into the lettuce cups.
4. Top with your favorite toppings, such as cherry tomatoes, red onion, avocado, and a drizzle of balsamic glaze.
5. Serve immediately and enjoy your delicious Pesto Chicken Lettuce Wraps!

Troubleshooting: Common Pesto Problems (and How to Fix Them!)

Pesto seems simple, but it can sometimes throw a curveball! Here’s what to do if you encounter these common pesto pitfalls:

• Pesto is too bitter: This often happens when the basil is bruised or overworked. To avoid this, handle the basil gently and don’t over-process it in the food processor. Adding a little extra Parmesan cheese or a squeeze of lemon juice can also help to balance the bitterness.
• Pesto is too thick: Simply add a little more olive oil, one tablespoon at a time, until it reaches your desired consistency.
• Pesto is too thin: Add a little more Parmesan cheese or pine nuts to thicken it up.
• Pesto is bland: Don’t be afraid to add more salt, pepper, garlic, or Parmesan cheese to taste. A little pinch of red pepper flakes can also add a nice kick!

Spice It Up! Variations on Pesto Chicken Lettuce Wraps

The beauty of this recipe is how easily you can customize it! Here are a few ideas to get your creative juices flowing:

• Sun-dried Tomato Pesto: Swap out half of the basil for sun-dried tomatoes for a tangy, Mediterranean twist.
• Spicy Pesto: Add a pinch of red pepper flakes to your pesto for a little heat.
• Different Greens: Try using different greens for your wraps, such as kale or collard greens. Just be sure to massage them with a little olive oil first to soften them up.
• Add Cheese: Crumble some feta cheese or goat cheese over the wraps for an extra layer of flavor.
• Grill the Chicken: For a smoky flavor, grill the chicken instead of cooking it in a skillet.

If you’re looking for another delicious and easy wrap recipe, you should definitely try these Garlic Chicken Wraps. They are packed with flavor and perfect for a quick lunch or dinner.

For another flavorful chicken recipe, consider these Cheesy Garlic Chicken Wraps. They’re a crowd-pleaser!

Looking for a summery dish? Try these Ranch Garlic Parmesan Chicken Skewers. They’re perfect for grilling season.

Making It a Meal: Side Dish Suggestions

These Pesto Chicken Lettuce Wraps are delicious on their own, but if you’re looking to make it a more substantial meal, here are a few side dish ideas:

• Quinoa Salad: A light and healthy quinoa salad with vegetables and a lemon vinaigrette.
• Cucumber Salad: A refreshing cucumber salad with dill and yogurt dressing.
• Fruit Salad: A simple fruit salad with your favorite seasonal fruits.
• Roasted Vegetables: Roasted asparagus, broccoli, or bell peppers.

If you’re in the mood for a bowl, check out this Street Corn Chicken Bowl for a fun twist on chicken dishes.

For a Mediterranean-inspired meal, these Mediterranean Chicken Bowls are a great option.

These Chicken & Avocado Salad Bowl is another great light and healthy option to try.

Storage Tips: Keeping Your Pesto Chicken Fresh

If you have leftover pesto chicken, store it in an airtight container in the refrigerator for up to 3 days. It’s best to store the lettuce leaves separately to prevent them from getting soggy. When you’re ready to eat, simply assemble the wraps with fresh lettuce leaves. The pesto itself can be stored in the refrigerator for up to a week. To prevent it from browning, drizzle a thin layer of olive oil over the top before sealing the container.

Get Ready to Wrap!

There you have it – a simple, flavorful, and healthy recipe for Pesto Chicken Lettuce Wraps that’s sure to become a new favorite. Don’t be afraid to experiment with different variations and toppings to create your own signature wrap. Happy wrapping, my friend!

Pesto Chicken Lettuce Wraps

These Pesto Chicken Lettuce Wraps are a light, flavorful, and easy-to-make meal perfect for lunch or a light dinner. They feature juicy chicken tossed in herbaceous pesto and served in crisp lettuce cups, offering a satisfying and healthy alternative to carb-heavy options.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Dinner, Lunch

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 cups fresh basil leaves, packed
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts, toasted
• 2 cloves garlic
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 head of butter lettuce or romaine lettuce, leaves separated
• Optional toppings: cherry tomatoes halved
• Optional toppings: red onion thinly sliced
• Optional toppings: avocado diced
• Optional toppings: balsamic glaze

Equipment

• large skillet
• cutting board
• knife
• mixing bowl
• Food processor (optional, for homemade pesto)
• Measuring spoons
• Measuring cups

Method

 

1. Cut the chicken breasts into bite-sized cubes.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the chicken to the skillet and season with salt, pepper, garlic powder, and onion powder.
4. Cook, stirring occasionally, until the chicken is cooked through and no longer pink inside (about 5-7 minutes). Cook in batches if necessary to avoid overcrowding the pan.
5. Remove the chicken from the skillet and set aside.
6. If making pesto from scratch: In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic.
7. Pulse until finely chopped.
8. With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
9. Season with salt and pepper to taste.
10. Gently wash and dry your lettuce leaves.
11. In a bowl, combine the cooked chicken with the pesto. Toss until the chicken is evenly coated.
12. Spoon the pesto chicken mixture into the lettuce cups.
13. Top with your favorite toppings, such as cherry tomatoes, red onion, avocado, and a drizzle of balsamic glaze.
14. Serve immediately and enjoy your delicious Pesto Chicken Lettuce Wraps!

Notes

Store leftover pesto chicken in an airtight container in the refrigerator for up to 3 days. Store lettuce leaves separately to prevent sogginess. The pesto can be stored in the refrigerator for up to a week; drizzle a thin layer of olive oil over the top to prevent browning. Variations include using sun-dried tomato pesto, adding red pepper flakes for spice, using different greens for the wraps, adding feta or goat cheese, or grilling the chicken for a smoky flavor.