Pesto Chicken Lettuce Wraps (Print-Friendly Version)

Flavorful pesto-marinated chicken nestled in crisp lettuce cups, topped with fresh vegetables and optional feta cheese.

# What You Need:

→ For the Chicken

01 - 2 boneless, skinless chicken breasts (about 680g total)
02 - 60ml prepared pesto (store-bought or homemade)
03 - 15ml olive oil
04 - 2g garlic powder
05 - 1g salt
06 - 1g black pepper

→ For Assembly

07 - 1 large head of butter lettuce (or romaine), leaves separated and washed
08 - 75g cherry tomatoes, halved
09 - 60g red onion, thinly sliced
10 - 60g crumbled feta cheese (optional)
11 - 15g pine nuts, toasted (optional)
12 - 15ml balsamic glaze (optional)

# How to Make It:

01 - Place each chicken breast between plastic wrap sheets or in a resealable bag. Pound to an even thickness of about 1.3cm using a meat mallet or rolling pin.
02 - In a medium bowl, whisk together pesto, olive oil, garlic powder, salt, and pepper. Add pounded chicken and coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 2 hours.
03 - Heat a large skillet over medium-high heat with a teaspoon of olive oil. Cook marinated chicken for 5-7 minutes per side, until internal temperature reaches 74°C.
04 - Remove cooked chicken to a cutting board and let rest for 5 minutes. Slice into thin strips or cubes.
05 - Separate lettuce leaves, wash thoroughly, and pat dry with paper towels.
06 - Place sliced chicken into each lettuce cup. Top with cherry tomatoes, red onion, and crumbled feta cheese if using. Sprinkle with toasted pine nuts if desired.
07 - Drizzle with balsamic glaze if using and serve immediately.

# Additional Tips:

01 - For a spicy variation, add red pepper flakes to the pesto marinade
02 - Additional vegetables like diced bell peppers, cucumbers, or shredded carrots work well in these wraps
03 - Alternative cheeses include goat cheese, mozzarella, or Parmesan
04 - The chicken can be cooked up to 3 days ahead and stored in the refrigerator
05 - Homemade pesto provides the best flavor profile
06 - The chicken can be grilled instead of pan-cooked for 5-7 minutes per side
07 - Chicken thighs can be substituted for more flavor and moisture
08 - Fresh lemon juice adds brightness to the finished wraps
09 - For nut allergies, substitute pine nuts with sunflower or pumpkin seeds
10 - For a dairy-free version, omit the feta and use dairy-free pesto

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