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Pesto Chicken Lettuce Wraps

Fresh, healthy lettuce wraps filled with flavorful pesto chicken salad made with homemade basil pesto, tender chicken, and crisp vegetables. Perfect for a light lunch, dinner, or meal prep option that's both delicious and nutritious!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Light Meal, Lunch, Main Dish
Cuisine: Clean Eating, Healthy, Italian, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Homemade Basil Pesto
  • 2 cups fresh basil leaves packed
  • 3 cloves garlic
  • 1/3 cup pine nuts or walnuts
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp salt or to taste
Chicken
  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 tsp salt for chicken
  • 1/2 tsp black pepper
  • 1 tsp dried basil
  • 2 tbsp olive oil for cooking
Chicken Salad Mix
  • 1/2 cup prepared pesto homemade or store-bought
  • 1/4 cup plain Greek yogurt
  • 1/2 cup green baby peas fresh or thawed frozen
  • 1/4 cup sun-dried tomatoes chopped
  • 1/4 cup red onion finely diced
  • salt and pepper to taste
For Serving
  • 12 large lettuce leaves butter lettuce, romaine, or Boston bib
  • red pepper flakes optional, for garnish
  • extra Parmesan cheese for garnish

Equipment

  • Food processor or blender
  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Large skillet

Method
 

  1. Make the pesto by combining basil leaves, garlic, pine nuts, and Parmesan cheese in a food processor. Pulse until roughly chopped. With processor running, slowly drizzle in olive oil until smooth paste forms. Season with salt to taste. Set aside.
  2. Season chicken breasts with salt, pepper, and dried basil on both sides. Heat olive oil in a large skillet over medium-high heat.
  3. Cook chicken breasts for 6-8 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before dicing into bite-sized pieces.
  4. If using frozen peas, place them in a colander and run under hot water for 1 minute to thaw. Drain completely.
  5. In a large mixing bowl, combine diced chicken, prepared pesto, Greek yogurt, peas, sun-dried tomatoes, and red onion. Mix until well combined.
  6. Season the chicken salad mixture with salt and pepper to taste. Let flavors meld for 5 minutes.
  7. Wash and dry lettuce leaves thoroughly. For extra sturdiness, layer 2 leaves together for each wrap.
  8. Spoon about 1/3 cup of chicken salad into each lettuce leaf. Garnish with red pepper flakes and extra Parmesan cheese if desired. Serve immediately.

Notes

For best results, make the pesto fresh, but store-bought pesto works too. Rotisserie chicken can be substituted for grilled chicken to save time. Store leftover chicken salad and lettuce leaves separately in the refrigerator for up to 3 days. The recipe can easily be doubled for meal prep. Try adding chopped celery, bell peppers, or avocado for extra crunch and nutrition.