The crunch of fresh lettuce, the punchy aroma of basil pesto, and juicy chicken all wrapped up in one hand-held package—honestly, it’s hard not to crave these Pesto Chicken Lettuce Wraps! I still remember the first night I threw this together: my fridge was basically empty (except for a tub of pesto and a leftover chicken breast), and I needed dinner in less than half an hour. The result? A meal so bright, fresh, and satisfying that it immediately became a weeknight lifesaver in my house.
There’s just something magical about the way crisp lettuce cups cradle warm, flavorful chicken, all kissed with herby pesto. It’s the kind of healthy dinner that doesn’t feel like you’re “settling”—it’s fun, fast, and packs a ton of flavor. If you’re like me and always looking for recipes that work for busy evenings, picky eaters, or lunchboxes, this one’s going to earn a permanent spot in your recipe rotation. And yes, I’ve tested this recipe more times than I can count (even swapped in turkey once during a fridge clean-out!). Whether you’re chasing more protein, eating low-carb, or just need an easy dinner, these pesto chicken lettuce wraps check every box.
As someone who’s spent years creating healthy recipes that don’t taste “healthy,” I can promise these wraps are everything you want: quick, simple, and—most importantly—delicious. Let’s face it: when you need dinner in a hurry, flavor shouldn’t be the thing you compromise. So let’s get into why this recipe is such a winner for busy days.
Why You’ll Love This Recipe
- Speedy Prep: Ready in just 20 minutes, even if you’re wrangling kids or working late. Seriously, it’s faster than takeout!
- Simple Ingredients: You probably have most of these on hand (pesto, chicken, lettuce)—no last-minute shopping sprees required.
- Perfect for Any Occasion: These wraps work for weeknight dinners, meal prep lunches, or party appetizers. I’ve even packed them for picnic lunches (they travel surprisingly well).
- Customizable: Swap in your favorite protein, try dairy-free pesto, or add crunchy veggies—make it yours.
- Kid & Adult Approved: I’ve seen picky eaters gobble these up (sometimes with extra cheese). Adults love the freshness and bold flavor.
- Balanced & Healthy: High-protein, low-carb, and loaded with greens—this is comfort food that still feels light and energizing.
What sets these pesto chicken lettuce wraps apart? For one, I blend the pesto with a touch of Greek yogurt for extra creaminess and a protein boost (try it—it’s a game-changer). Plus, using butter lettuce gives the wraps a soft, delicate crunch, instead of the usual rigid romaine. You can totally use store-bought pesto, but homemade makes them feel special. And if you want to add a little cheese or roasted veggies, go for it! Honestly, these wraps are perfect for when you want something nourishing but don’t have the energy for a complicated meal.
I love how these wraps bring a bit of brightness to a hectic day. The first bite is always a surprise—so much flavor, and zero heaviness. It’s the kind of meal that makes you feel good about what you’re eating, without sacrificing taste. Whether you’re cooking for yourself or feeding a crowd, these pesto chicken lettuce wraps will win everyone over.
Ingredients Needed
This recipe uses straightforward ingredients to deliver big flavor without fuss. If you’ve got a few basics in your fridge or pantry, you’re already halfway there. The best part: most of these are easy to swap or customize depending on what you have (or what you forgot to buy—hey, we’ve all been there).
- For the Chicken:
- 2 medium chicken breasts (about 12 oz/340g total), cooked and shredded or chopped (use rotisserie chicken for convenience)
- 1 tablespoon olive oil (for sautéing, adds moisture)
- 1/2 teaspoon garlic powder (or 1 small clove garlic, minced)
- Salt and pepper, to taste
- For the Pesto Sauce:
- 1/4 cup (60g) basil pesto (store-bought or homemade—my favorite is refrigerated brands for fresh flavor)
- 2 tablespoons plain Greek yogurt (adds creaminess and protein; use non-dairy yogurt for a dairy-free version)
- 1 tablespoon lemon juice (fresh is best—brightens up the pesto)
- For the Wraps:
- 8 leaves butter lettuce or Bibb lettuce (about 1 head; soft and easy to fold)
- 1/2 cup cherry tomatoes, quartered (optional but adds color and sweetness)
- 1/4 cup shredded mozzarella or parmesan cheese (optional, for extra flavor)
- Fresh basil leaves, for garnish (totally optional but looks pretty and adds a pop of flavor)
Substitution Tips:
- Swap chicken with turkey, tofu, or canned chickpeas for different protein options.
- Use almond flour tortillas or collard greens instead of lettuce for wrapping.
- No Greek yogurt? Sub with sour cream or a vegan alternative.
- For nut-free pesto, look for sunflower seed or pumpkin seed varieties at the store—or make your own!
I often use Kirkland or Rao’s pesto for store-bought, but homemade makes it extra special. Butter lettuce is my go-to for wraps—it’s softer and doesn’t crack when folding. If you’re feeling fancy, toss in roasted red peppers or thinly sliced cucumber. The flexibility here is huge—just use what you have, and don’t be afraid to get creative!
Equipment Needed
- Large skillet or sauté pan: For cooking or reheating the chicken. Nonstick works best for easy cleanup.
- Cutting board and sharp knife: For slicing chicken, tomatoes, and prepping lettuce.
- Mixing bowl: To combine the pesto sauce ingredients. Any medium bowl will do.
- Measuring cups and spoons: For accuracy—trust me, pesto can be salty so it’s good to measure.
- Tongs or spatula: For tossing the chicken with sauce and filling the wraps.
- Serving platter or tray: Makes the wraps easy to assemble and great for presentation.
If you don’t have a skillet, you can microwave the chicken in a pinch. I’ve used a salad spinner for lettuce before—keeps it crisp and dry. For budget-friendly options, dollar-store mixing bowls and knives work just fine (just sharpen your knife occasionally). If you use cast iron, remember to dry it well after washing to prevent rust.
Preparation Method
- Prep the chicken (5 minutes): If using cooked chicken, shred or chop it into bite-sized pieces. For raw chicken breasts, season with salt, pepper, and garlic powder, then cook in a skillet over medium heat with olive oil for 5-7 minutes per side, until cooked through (internal temp of 165°F/74°C). Let cool slightly and chop or shred.
- Make the pesto sauce (2 minutes): In a medium bowl, whisk together basil pesto, Greek yogurt, and lemon juice. The sauce should be creamy and slightly tangy—taste and adjust salt or lemon as needed.
- Combine chicken and sauce (3 minutes): Add chopped chicken to the bowl with pesto sauce. Toss until evenly coated. If your chicken feels dry, add a splash more yogurt or olive oil.
- Prepare lettuce wraps (3 minutes): Wash and dry lettuce leaves gently (pat dry with a towel or use a salad spinner). Lay out 8 large leaves on a clean surface or serving platter.
- Fill the wraps (5 minutes): Spoon the pesto chicken mixture into the center of each lettuce leaf—about 1/4 cup per wrap. Top with quartered cherry tomatoes, sprinkle with shredded cheese, and add fresh basil if desired.
- Wrap and serve (2 minutes): Fold or roll each lettuce leaf around the filling. If lettuce is stiff, overlap two leaves for extra support. Serve immediately, while the chicken is warm and lettuce crisp.
Prep Notes:
- If you’re prepping ahead, keep the chicken separate from lettuce until serving—this avoids soggy wraps.
- Pesto can stain, so use a bowl that won’t hold odors (glass works best).
- If your lettuce leaves tear, layer two leaves together for sturdier wraps.
Troubleshooting:
- If the chicken is too dry, add an extra spoonful of yogurt or drizzle of olive oil.
- Lettuce not wrapping easily? Try switching to romaine or iceberg—just trim the thick rib for more flexibility.
When everything’s ready, the wraps look so fresh and colorful—green lettuce, golden chicken, bright tomatoes. Honestly, it’s hard not to sneak a bite before serving. If you’re making these for a group, set everything out and let everyone build their own. It’s fun, interactive, and keeps things casual.
Cooking Tips & Techniques
Let me share a few tricks I’ve learned the hard way—because even simple recipes have their pitfalls!
- Chicken Choice: Rotisserie chicken is a lifesaver for busy nights. If you cook your own, don’t overcook—chicken dries out fast. Use a meat thermometer for perfect results.
- Lettuce Wrapping: Butter lettuce is king for wraps, but if it’s not available, try iceberg or romaine. If leaves are stiff, soften by rinsing in warm water, then chill.
- Pesto Power: Some store-bought pestos are salty—taste before mixing with yogurt so you don’t end up with a salt bomb. Homemade pesto lets you control flavors better.
- Sauce Consistency: If your pesto is thick, thin with a splash of lemon juice or water. For runny pesto, use less yogurt or add grated parmesan for body.
- Multitasking: While the chicken cooks, prep your lettuce and toppings. It saves precious minutes (and keeps you from staring at the skillet).
I once tried using tough outer lettuce leaves—bad idea. They cracked and spilled everywhere (lesson learned: pick soft, inner leaves). Another time, I forgot to dry the lettuce properly, and everything turned soggy. Now I always give lettuce a gentle blot with a kitchen towel. Trust me, these little details make a big difference for texture and presentation!
Variations & Adaptations
If you love playing with flavors (or need to work around dietary needs), these wraps are endlessly adaptable. Here are a few favorites:
- Vegetarian: Use pan-seared tofu or canned chickpeas instead of chicken. Toss with the same pesto sauce—so good!
- Dairy-Free: Swap Greek yogurt with coconut yogurt or a rich plant-based alternative. Use dairy-free pesto (many brands use nutritional yeast instead of cheese).
- Low-Carb/Keto: Stick with lettuce wraps and use extra chicken. Add sliced avocado for healthy fats—it’s creamy and filling.
- Seasonal Swaps: In summer, add grilled zucchini or roasted peppers to the wraps. In winter, try chopped sun-dried tomatoes for deeper flavor.
- Flavor Twists: Stir in a spoonful of sriracha for heat, or sprinkle wraps with toasted pine nuts for crunch.
I’ve made a breakfast version with scrambled eggs and pesto—sounds weird, tastes amazing. Another time, I used grilled salmon instead of chicken for a dinner party, and guests went nuts for it. You can even swap out the basil pesto for arugula or spinach pesto for a different vibe. Honestly, these wraps are a blank canvas—don’t be afraid to experiment!
Serving & Storage Suggestions
Serve these pesto chicken lettuce wraps straight from the kitchen, while the chicken is still warm and the lettuce crisp. Arrange on a platter with extra pesto or lemon wedges for a pop of color. If you’re feeling fancy, sprinkle with fresh basil or extra cheese—looks great for entertaining!
Serving Ideas:
- Pair with quinoa salad, sweet potato fries, or a simple tomato-cucumber salad.
- Serve with sparkling water or iced tea for a refreshing dinner.
Storage Tips:
- Keep chicken pesto mixture in an airtight container in the fridge for up to 3 days.
- Store lettuce leaves separately, wrapped in a damp paper towel inside a zip-top bag.
- Wraps do not freeze well (lettuce gets mushy), but the chicken filling can be frozen for up to 2 months—thaw overnight in the fridge.
- For reheating, warm chicken filling in the microwave or skillet, then assemble fresh wraps.
The flavors actually deepen overnight, so leftovers taste even better the next day. If you want to pack these for lunch, assemble right before eating to keep the lettuce crisp. I’ve found that prepping all components ahead of time makes busy mornings way easier!
Nutritional Information & Benefits
Each pesto chicken lettuce wrap (with cheese and tomatoes) is approximately:
- Calories: 170
- Protein: 16g
- Fat: 9g
- Carbs: 5g
Health Highlights:
- High in lean protein from chicken and Greek yogurt.
- Low-carb and gluten-free (just skip the cheese for dairy-free).
- Rich in antioxidants from basil, garlic, and fresh veggies.
Potential allergens: Dairy (yogurt, cheese), nuts (in most pestos). Always check pesto ingredients if you’re serving guests with allergies. From a wellness perspective, these wraps support balanced energy, are low in refined carbs, and sneak in extra greens. I love that you can make them heartier or lighter depending on your needs—totally fits into a healthy eating routine.
Conclusion
If you’re looking for a dinner that’s fast, healthy, and seriously tasty, these pesto chicken lettuce wraps are it. They’re proof that weeknight meals don’t need to be boring or complicated to be satisfying. Customize them to fit your lifestyle—add veggies, swap proteins, or play with different pestos—there’s no wrong way to enjoy them.
I keep coming back to this recipe because it’s just so reliable. It’s made my busiest days smoother, turned last-minute dinners into something special, and even impressed a few picky eaters along the way. Give it a try, and let me know how you make it your own! Share your tips, tweaks, and favorite combos in the comments—I love seeing how everyone puts their spin on these wraps.
So grab that pesto, chop up some chicken, and get wrapping—you’re about to make busy-day dinners way more delicious!
Frequently Asked Questions
Can I use rotisserie chicken for these pesto chicken lettuce wraps?
Absolutely! Rotisserie chicken makes prep super quick and adds a lot of flavor. Just shred and toss with the pesto sauce.
What kind of pesto works best?
You can use any basil pesto—store-bought or homemade. I prefer refrigerated brands for a fresher taste, but shelf-stable works fine too.
Can I make these wraps ahead for meal prep?
Yes! Prepare the chicken filling and store separately from lettuce. Assemble wraps just before eating to keep them crisp.
What lettuce is best for wraps?
Butter lettuce is the best for soft, flexible wraps. You can also use romaine, iceberg, or even collard greens if you want sturdier wraps.
How do I make these wraps dairy-free?
Use a plant-based yogurt and dairy-free pesto. Most supermarkets carry vegan pesto options that taste great!
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Pesto Chicken Lettuce Wraps
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
These Pesto Chicken Lettuce Wraps combine juicy chicken, creamy basil pesto, and crisp butter lettuce for a healthy, flavorful dinner ready in just 20 minutes. Perfect for busy weeknights, meal prep, or light lunches, they’re customizable and packed with protein.
Ingredients
- 2 medium chicken breasts (about 12 oz), cooked and shredded or chopped (rotisserie chicken works)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder (or 1 small clove garlic, minced)
- Salt and pepper, to taste
- 1/4 cup basil pesto (store-bought or homemade)
- 2 tablespoons plain Greek yogurt
- 1 tablespoon lemon juice
- 8 leaves butter lettuce or Bibb lettuce (about 1 head)
- 1/2 cup cherry tomatoes, quartered (optional)
- 1/4 cup shredded mozzarella or parmesan cheese (optional)
- Fresh basil leaves, for garnish (optional)
Instructions
- Prep the chicken: If using cooked chicken, shred or chop into bite-sized pieces. For raw chicken breasts, season with salt, pepper, and garlic powder, then cook in a skillet over medium heat with olive oil for 5-7 minutes per side until cooked through (internal temp 165°F). Let cool slightly and chop or shred.
- Make the pesto sauce: In a medium bowl, whisk together basil pesto, Greek yogurt, and lemon juice. Taste and adjust salt or lemon as needed.
- Combine chicken and sauce: Add chopped chicken to the bowl with pesto sauce. Toss until evenly coated. If chicken feels dry, add a splash more yogurt or olive oil.
- Prepare lettuce wraps: Wash and dry lettuce leaves gently. Lay out 8 large leaves on a clean surface or serving platter.
- Fill the wraps: Spoon the pesto chicken mixture into the center of each lettuce leaf (about 1/4 cup per wrap). Top with cherry tomatoes, sprinkle with shredded cheese, and add fresh basil if desired.
- Wrap and serve: Fold or roll each lettuce leaf around the filling. If lettuce is stiff, overlap two leaves for extra support. Serve immediately while chicken is warm and lettuce crisp.
Notes
For best texture, keep chicken filling and lettuce separate until serving. Rotisserie chicken saves time. Use glass bowls for mixing pesto to avoid staining. Layer two lettuce leaves if wraps tear. Customize with turkey, tofu, or chickpeas for different proteins. Dairy-free and vegetarian options available.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 2 wraps per serving
- Calories: 170
- Sugar: 2
- Sodium: 350
- Fat: 9
- Saturated Fat: 2
- Carbohydrates: 5
- Fiber: 1
- Protein: 16
Keywords: pesto chicken, lettuce wraps, healthy dinner, low carb, meal prep, quick recipe, gluten free, high protein, easy chicken recipe
