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A close-up shot showcases the vibrant green filling of Pesto Chicken Lettuce Wraps, ready to be enjoyed as a healthy and delicious meal.

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.