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Pesto Chicken Lettuce Wraps make for a speedy lunch or dinner that feels light but satisfying. Perfect for busy weekdays or warmer months when you crave something fresh with lots of flavor and color. Juicy chicken breast marinated in basil pesto gets tucked into crisp lettuce cups, then finished with juicy tomatoes and tangy toppings. This versatile meal comes together in just half an hour and can be adapted in so many ways to suit your taste or whatever is in your fridge.
I whipped these up on a hot summer day when the thought of using the oven sounded impossible and now they are a regular request from my family on evenings when we want something easy but not boring.
Ingredients
- Boneless skinless chicken breasts: Look for fresh chicken with no added broth or solutions for the best flavor
- Prepared pesto: either store bought for convenience or homemade for more vibrant flavor Both will yield a punchy herby finish
- Olive oil: A good quality extra virgin oil makes for a more fragrant marinade and helps the chicken brown beautifully
- Garlic powder: A pantry staple for extra depth of flavor even when you are low on fresh garlic
- Salt: Sea salt or kosher salt will give you the cleanest taste and season the chicken thoroughly
- Black pepper: Freshly cracked black pepper brings the most aroma I always reach for a grinder
- Butter lettuce or romaine lettuce: Soft leaves like butter lettuce cup the filling perfectly and add a tender bite Go for the freshest green heads you can find
- Cherry tomatoes: These add juicy pops of sweetness and color If possible pick ones that are firm and glossy
- Red onion: Slice thinly for just enough sharpness without overwhelming the wraps Sweet onions also work if you prefer a milder flavor
- Feta cheese (optional): A bit of tang and creaminess Use high quality blocks of feta and crumble just before serving
- Pine nuts (optional): Toasted for crunch and a toasty nutty bite If you are allergic you can skip or use sunflower seeds
- Balsamic glaze (optional): A drizzle brightens and balances the herbs and salt Go for aged balsamic if making your own reduction
Step-by-Step Instructions
- Pound the Chicken:
- Tenderize the chicken by pounding each breast between sheets of plastic Using a meat mallet or rolling pin gives you even thickness for fast and even cooking
- Marinate the Chicken:
- Combine pesto olive oil garlic powder salt and pepper in a bowl Toss the chicken in the mixture until every surface is well coated Cover and refrigerate for at least thirty minutes to let the flavors develop
- Sear the Chicken:
- Heat a large skillet on medium high with a splash of olive oil Once shimmering add the chicken Let it cook undisturbed for five to seven minutes on each side until golden outside and juices run clear Inside temperature should reach one hundred sixty five degrees for food safety
- Rest and Slice the Chicken:
- Transfer the chicken from the pan to a cutting board Rest for at least five minutes before slicing This keeps the meat juicy and easier to cut
- Prep Your Lettuce Cups:
- Separate each leaf of lettuce and wash thoroughly Pat completely dry with paper towels to keep the wraps crisp
- Assemble the Wraps:
- Place a few strips of chicken in each lettuce cup Follow with cherry tomatoes red onion and a sprinkle of feta cheese and pine nuts if using
- Finish and Serve:
- Drizzle lightly with balsamic glaze if you want an extra burst of flavor Serve immediately for maximum crunch and freshness
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Butter lettuce has become my go to for wraps because of its gentle crunch and delicate flavor My kids always fight over the last wrap on the platter and I have found that even picky eaters will polish their veggies when they are tucked into lettuce cups with this zesty chicken
Storage Tips
Leftover pesto chicken keeps well in an airtight container in the fridge for up to three days Only assemble as many lettuce cups as you plan to eat right away since the lettuce wilts quickly Store chicken and toppings separately to keep everything crisp
Ingredient Substitutions
No chicken breasts Try boneless thighs for extra juiciness Out of feta Swap in goat cheese mozzarella or even a dusting of Parmesan For nut free wraps use toasted seeds instead of pine nuts and check that your pesto is nut free
Serving Suggestions
Pile these wraps on a platter as a crowd pleasing party snack or serve as a hands on weeknight dinner They pair perfectly with crisp veggie sticks or a simple cucumber salad For heartier appetites add a side of herbed quinoa or roasted potatoes
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Cultural Context
Lettuce wraps have roots in many cuisines from Chinese san choy bow to classic Greek and Mediterranean flavors Here the Italian pesto brings garden fresh basil and nuts while feta and tomatoes give a nod to the flavors of the Mediterranean My family loves how this meal bridges several of our favorite food traditions
Recipe FAQs
- → How do I keep the chicken juicy?
Pounding the chicken to an even thickness and marinating it in pesto helps retain moisture as it cooks.
- → Can I prepare the chicken in advance?
Yes, the chicken can be cooked ahead and stored in the refrigerator for up to three days. Reheat before assembling.
- → What type of lettuce works best?
Butter lettuce is ideal for its soft, pliable leaves, but romaine, iceberg, or collard greens also work well.
- → Are there dairy-free options?
For a dairy-free version, simply omit feta cheese and use a dairy-free pesto.
- → Can I substitute chicken thighs for breasts?
Absolutely. Chicken thighs provide extra flavor and remain juicy when cooked for these wraps.
- → What toppings can I add?
Try cherry tomatoes, red onion, feta, pine nuts, balsamic glaze, diced avocado, or other fresh vegetables.