Description

These Chicken Pesto Lettuce Wraps are a quick, healthy, and flavor-packed meal featuring juicy grilled chicken tossed in homemade basil pesto, all wrapped in crisp lettuce leaves. Perfect for meal prep, light lunches, or a crowd-pleasing dinner, they’re gluten-free, low-carb, and endlessly customizable.

Ingredients

Scale

2 large chicken breasts (about 1 lb), boneless and skinless
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried Italian herbs (or oregano)
2 cups fresh basil leaves, packed
1/3 cup pine nuts (or walnuts)
2–3 garlic cloves, peeled
1/2 cup freshly grated Parmesan cheese
1/2 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt, plus more to taste
Pinch of black pepper
1 large head butter lettuce or romaine (about 12–16 leaves), washed and dried
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced (optional)
1/4 cup shredded mozzarella cheese (optional)
Fresh basil leaves for garnish (optional)

Instructions

Pound the chicken breasts to an even thickness (about 1/2 inch) between two sheets of parchment or plastic. Season both sides with olive oil, salt, pepper, garlic powder, and dried Italian herbs. Let sit while you prep the pesto (5 minutes).
In a food processor, combine basil leaves, pine nuts, garlic, Parmesan, lemon juice, salt, and pepper. Pulse a few times to chop. With the motor running, drizzle in olive oil until creamy and spoonable. Scrape down sides as needed. Taste and adjust salt or lemon juice if needed.
Heat a grill pan or skillet over medium-high heat. Cook chicken breasts for 5-6 minutes per side, until golden and cooked through (internal temp 165°F). If using leftover or rotisserie chicken, shred or slice it.
Let chicken rest on a cutting board for 5 minutes. Slice thinly across the grain or shred with two forks.
In a mixing bowl, gently toss warm chicken with 1/3 to 1/2 cup of the pesto until evenly coated. Reserve extra pesto for drizzling.
Gently separate and wash lettuce leaves. Pat dry with paper towels. Arrange on a platter.
Spoon a generous scoop of pesto chicken onto each lettuce leaf. Top with cherry tomato halves, onion slices, and mozzarella if using. Add a fresh basil leaf for garnish. Drizzle with extra pesto if desired.
Serve immediately, or pack wraps into meal prep containers for later. If prepping ahead, keep chicken and toppings separate from lettuce until ready to eat.

Notes

For best results, use fresh basil and let the chicken rest before slicing. You can use rotisserie or leftover chicken to save time. For dairy-free, use nutritional yeast instead of Parmesan and skip mozzarella. Keep lettuce leaves dry for crisp wraps. Store components separately for meal prep and assemble just before eating.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Main Course
Cuisine: American, Italian-Inspired

Nutrition

Serving Size: 2 wraps
Calories: 320
Sugar: 3
Sodium: 550
Fat: 18
Saturated Fat: 4
Carbohydrates: 8
Fiber: 2
Protein: 30

Keywords: chicken pesto lettuce wraps, healthy meal prep, low carb, gluten free, easy lunch, basil pesto, meal prep, lettuce wraps, chicken wraps