Pesto Chicken Lettuce Wraps Recipe
Introduction
Pesto Chicken Lettuce Wraps are a light and flavorful meal perfect for a quick lunch or dinner. Combining tender chicken with fresh pesto and crisp lettuce creates a refreshing and satisfying dish.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1/3 cup basil pesto
- 8 large lettuce leaves, such as Romaine or Butter lettuce
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1: In a bowl, toss the cooked chicken with basil pesto until well coated.
- Step 2: Spoon the pesto chicken mixture evenly into each lettuce leaf.
- Step 3: Sprinkle the grated Parmesan cheese over the top of each wrap before serving.
Tips & Variations
- Use rotisserie chicken for a quick shortcut and added flavor.
- Add chopped sun-dried tomatoes or pine nuts for extra texture and taste.
- For a dairy-free option, omit the Parmesan or substitute with nutritional yeast.
Storage
Store the pesto chicken mixture separately in an airtight container in the refrigerator for up to 3 days. Keep lettuce leaves fresh and crisp in a sealed bag separate from the chicken. Assemble wraps just before eating to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of lettuce?
Yes, any crisp lettuce like iceberg, butter lettuce, or green leaf works well for wraps.
Is it necessary to cook the chicken first?
Yes, the chicken should be fully cooked before mixing with pesto to ensure safe consumption.
PrintPesto Chicken Lettuce Wraps Recipe
These Pesto Chicken Lettuce Wraps are a fresh and flavorful low-carb meal option, combining tender cooked chicken tossed in vibrant basil pesto, served in crisp lettuce leaves, and topped with grated Parmesan cheese. Perfect for a quick lunch or light dinner, these wraps are easy to prepare and full of Mediterranean-inspired taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Carb
Ingredients
Chicken
- 1 lb boneless, skinless chicken breast, cooked and shredded
Pesto
- 1/2 cup basil pesto (store-bought or homemade)
Wrap
- 8 large iceberg or butter lettuce leaves, washed and dried
Toppings
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Cook the Chicken: Prepare the chicken by cooking it thoroughly—either by poaching, baking, or pan-searing—until it reaches an internal temperature of 165°F (74°C). Once cooled slightly, shred or chop the chicken into bite-sized pieces.
- Toss with Pesto: In a mixing bowl, combine the cooked chicken pieces with the basil pesto. Stir well to ensure the chicken is evenly coated with the flavorful pesto sauce.
- Assemble the Wraps: Lay out the clean lettuce leaves on a serving platter. Spoon a generous amount of the pesto chicken mixture onto each lettuce leaf.
- Add Parmesan Cheese: Sprinkle freshly grated Parmesan cheese over the chicken in each lettuce wrap to add a salty, nutty flavor and an extra layer of richness.
- Serve Immediately: Serve the lettuce wraps immediately to keep the leaves crisp and the flavors fresh. Enjoy as a light lunch or appetizer.
Notes
- For a low-carb option, use butter lettuce or romaine as your wrap instead of iceberg for added nutrition and crunch.
- You can make your own pesto using fresh basil, garlic, pine nuts, Parmesan, and olive oil if you prefer homemade flavor.
- Leftover pesto chicken can be stored in an airtight container in the fridge for up to 3 days, but assemble the wraps fresh to maintain lettuce crispness.
- Add chopped sun-dried tomatoes or toasted pine nuts on top for extra texture and flavor if desired.
Keywords: pesto chicken, lettuce wraps, low carb, Mediterranean, quick lunch, healthy wraps
