Pesto Chicken Lettuce Wraps (Print)
Juicy chicken meets pesto and crisp lettuce for a flavorful, healthy option that's ready in minutes.
# What You'll Need:
→ Pesto Chicken
01 -
2 boneless, skinless chicken breasts (about 1.5 pounds total)
02 -
1/4 cup prepared pesto (store-bought or homemade)
03 -
1 tablespoon olive oil
04 -
1/2 teaspoon garlic powder
05 -
1/4 teaspoon salt
06 -
1/4 teaspoon black pepper
→ Lettuce Wraps
07 -
1 large head of butter lettuce (or romaine lettuce), leaves separated and washed
08 -
1/2 cup cherry tomatoes, halved
09 -
1/4 cup red onion, thinly sliced
10 -
1/4 cup crumbled feta cheese (optional)
11 -
2 tablespoons pine nuts, toasted (optional)
12 -
1 tablespoon balsamic glaze (optional)
# How to Make It:
01 -
Season the chicken breasts with garlic powder, salt, and black pepper. In a skillet, heat olive oil over medium heat and cook the chicken for about 7-8 minutes per side or until internal temperature reaches 75°C (165°F). Remove from skillet and let it rest for 5 minutes.
02 -
Shred the cooked chicken using two forks or chop into small pieces. Mix the shredded chicken with prepared pesto until evenly coated.
03 -
Separate and wash lettuce leaves. Pat them dry with a clean kitchen towel or paper towel.
04 -
Fill each lettuce leaf with the pesto chicken mixture and top with cherry tomatoes, red onion, feta cheese, pine nuts, and a drizzle of balsamic glaze, if using.