Name: Pesto Chicken Lettuce Wraps: A Quick & Healthy Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 boneless, skinless chicken breasts (about 1.5 pounds total); 1/4 cup prepared pesto (store-bought or homemade); 1 tablespoon olive oil; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 large head butter lettuce (or romaine), leaves separated and washed; 1/2 cup cherry tomatoes, halved; 1/4 cup red onion, thinly sliced; 1/4 cup crumbled feta (optional); 2 tablespoons pine nuts, toasted (optional); 1 tablespoon balsamic glaze (optional)

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I make these pesto chicken lettuce wraps whenever I want something fresh, fast, and light that still feels satisfying. I marinate juicy chicken in herby pesto, cook it until golden, then tuck it into crisp lettuce cups with bright, crunchy toppings. It’s the kind of weeknight meal I can pull together in minutes and still feel excited about.

Pesto Chicken Lettuce Wraps: A Quick & Healthy Recipe

Why You’ll Love This Recipe

I love the balance here: warm, savory pesto chicken against cool, crisp lettuce. I keep the base simple and then I play with toppings—tomatoes, red onion, a sprinkle of feta, maybe a few toasted pine nuts. I also appreciate that I can meal-prep the chicken ahead, pack the components separately, and assemble wraps on demand for lunch or dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts (about 1.5 pounds total)
1/4 cup prepared pesto (store-bought or homemade)
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large head butter lettuce (or romaine), leaves separated and washed
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup crumbled feta (optional)
2 tablespoons pine nuts, toasted (optional)
1 tablespoon balsamic glaze (optional)

directions

I pound the chicken to an even 1/2-inch thickness so it cooks quickly and evenly.
I whisk the pesto, olive oil, garlic powder, salt, and pepper, then I toss the chicken in the mixture. I chill it to marinate for at least 30 minutes (up to 2 hours when I have time).
I heat a large skillet over medium-high and add a little oil.
I cook the chicken 5–7 minutes per side, until browned and the center hits 165°F (74°C).
I rest the chicken 5 minutes, then slice it into thin strips (or cubes).
I separate and pat dry the lettuce leaves so they stay nice and crisp.
I fill each lettuce cup with warm pesto chicken.
I top with tomatoes, red onion, and feta; I sprinkle pine nuts if I’m using them.
I finish with a light drizzle of balsamic glaze if I’m in the mood, then I serve right away.

Variations

I turn up the heat with red pepper flakes in the marinade.
I add extra crunch with diced bell pepper, cucumber, or shredded carrot.
I swap cheeses—goat cheese, mozzarella, or Parmesan all work beautifully.
I grill the chicken instead of pan-searing when I want smoky notes.
I go dairy-free by skipping the feta and using a dairy-free pesto.
I switch to chicken thighs when I want extra juiciness.
I change the greens—butter lettuce is my favorite, but romaine or iceberg works too.

Servings and timing

I plan on 4 servings. I budget about 15 minutes to prep and 15 minutes to cook, for a total of roughly 30 minutes hands-on. When I choose to marinate longer (up to 2 hours), I factor that extra inactive time into my schedule.

storage/reheating

I store the cooked chicken in an airtight container in the fridge for up to 3 days, and I keep the lettuce and toppings separate so everything stays crisp. I reheat the chicken gently in a skillet over medium heat with a splash of water, or I microwave it in short bursts until just warm. I assemble the wraps right before serving so the lettuce doesn’t wilt.

FAQs

Can I make the chicken ahead?

I often cook the chicken a day or two in advance, then I slice it and chill it. When I’m ready to eat, I reheat it gently and assemble fresh wraps.

What kind of lettuce works best?

I reach for butter lettuce for its tender cups that fold easily, but I use romaine hearts or iceberg when I want extra crunch.

Can I use rotisserie chicken?

I can. I toss warm, shredded rotisserie chicken with pesto and a little olive oil, then I build the wraps as written. It’s an easy shortcut when I’m short on time.

How do I make this without nuts?

I use a nut-free pesto (or a sunflower seed version) and skip the pine nuts. The wraps still taste vibrant and satisfying.

What if I don’t have a skillet?

I bake the marinated chicken on a sheet pan at 425°F (220°C) for about 15–18 minutes, or until it reaches 165°F (74°C), then I rest and slice as usual.

Conclusion

I lean on these pesto chicken lettuce wraps whenever I want a quick, healthy meal that still feels special. I keep the ingredients simple, I let the pesto do the heavy lifting, and I assemble everything right before serving for the best texture. It’s a fresh, flexible recipe I reach for again and again