If you’re craving a light yet satisfying dinner, these Pesto Chicken Lettuce Wraps are a must-try. They’re low-carb, high-protein, and packed with the herby punch of fresh pesto. Whether you need a quick weeknight dinner, a healthy meal prep idea, or a party-friendly appetizer, this recipe delivers big on flavor without the heaviness of bread or tortillas.
Why You’ll Love These Lettuce Wraps
These wraps are everything you want in a healthy dinner:
- Low-carb & gluten-free – crisp lettuce replaces tortillas.
- Protein-packed – shredded chicken keeps you full and energized.
- Fresh & customizable – pesto, tomatoes, and cheese bring endless variations.
It’s a clean, nutrient-dense meal that’s ready in minutes and easily tailored to different diets, from dairy-free to nut-free.
Ingredients
- 2 cups cooked chicken breast, shredded or diced (about 300 g)
- ⅓ cup fresh pesto (homemade or quality store-bought)
- 1 large head of butter lettuce, leaves separated
- ½ cup cherry tomatoes, halved
- ¼ cup shredded Parmesan cheese (optional)
- 1 tbsp olive oil (only if cooking raw chicken)
- Salt & pepper, to taste
Best Lettuce for Wraps
- Butter lettuce – soft, pliable, and perfect for holding fillings.
- Romaine – sturdier with more crunch.
- Iceberg – crisp and refreshing.
- Collard greens or cabbage – great for larger, heartier wraps.
Choosing the Right Pesto
Homemade pesto made with basil, garlic, Parmesan, pine nuts, and olive oil offers unbeatable flavor. But store-bought works just fine too.
How to Make Pesto Chicken Lettuce Wraps
- Cook the chicken (if raw): Season lightly with salt and pepper, then cook in olive oil 5–6 minutes per side. Rest, then slice or shred.
- Mix with pesto: Toss warm chicken with pesto until well coated. Adjust seasoning.
- Assemble the wraps: Spoon chicken into lettuce leaves, add cherry tomatoes, and sprinkle with Parmesan.
- Serve & enjoy: Plate individually or arrange family-style with extra pesto on the side.
Tips for Juicy, Flavorful Chicken
- Pound chicken breasts for even cooking.
- Don’t overcook—aim for 165°F (74°C) internal temp.
- Toss chicken with pesto while warm so it absorbs more flavor.
Variations to Try
- BLT Style: Add crispy turkey bacon and avocado.
- Mediterranean: Mix in olives, cucumber, and feta.
- Spicy: Stir chili flakes or hot sauce into the pesto.
- Vegetarian: Swap chicken for chickpeas or grilled halloumi.
Perfect Pairings
Serve these lettuce wraps with:
- Light salads like creamy cucumber salad or apple cider vinaigrette harvest bowl.
- Cozy sides such as white turkey chili or balsamic chicken for a bigger spread.
Meal Prep & Storage
- Store pesto chicken separately from lettuce to prevent sogginess.
- Refrigerate chicken mixture for up to 3 days.
- Freeze cooked chicken (without pesto) for longer storage—add pesto after thawing.
Serving Ideas
- Arrange wraps in a circle on a large platter with basil garnish.
- Add a small bowl of pesto in the center for dipping.
- Use toothpicks for easy, grab-and-go party bites.
Common Mistakes to Avoid
- Overfilling wraps (they’ll tear).
- Not drying lettuce leaves after washing.
- Skipping seasoning on the chicken before cooking.
FAQ – Pesto Chicken Lettuce Wraps
Q: Can I use rotisserie chicken?
Absolutely! It’s a great shortcut.
Q: Can I make these ahead for lunch?
Yes—just assemble right before eating to keep lettuce crisp.
Q: What’s a good dairy-free alternative to Parmesan?
Nutritional yeast gives a cheesy, savory flavor.
Pesto Chicken Lettuce Wraps
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Cuisine: Italian-inspired
- Diet: Gluten Free
Ingredients
- 2 cups cooked chicken breast, shredded or diced (about 300 g)
- 1/3 cup fresh pesto (homemade or store-bought)
- 1 large head butter lettuce, leaves separated
- 1/2 cup cherry tomatoes, halved
- 1/4 cup shredded Parmesan cheese (optional)
- 1 tbsp olive oil (for cooking, if starting with raw chicken)
- Salt and pepper, to taste
Instructions
- Step 1 – Cook the chicken: If using raw chicken, season lightly with salt and pepper. Heat olive oil in a skillet over medium heat and cook 5–6 minutes per side, until the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice or shred.
- Step 2 – Mix with pesto: In a large bowl, toss the warm shredded chicken with pesto until evenly coated. Taste and adjust seasoning.
- Step 3 – Assemble wraps: Lay out butter lettuce leaves. Spoon pesto chicken into the center, then top with cherry tomatoes and Parmesan, if using.
- Step 4 – Serve: Arrange on a platter or plate individually. Serve immediately with extra pesto on the side.
Nutrition
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 30 g
Final Thoughts
These Pesto Chicken Lettuce Wraps prove that healthy eating doesn’t have to be boring. With just a few fresh ingredients, you can create a quick, flavorful dinner that works for weeknights, meal prep, or entertaining guests.
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