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Pesto Chicken Salad Lettuce Wraps
It feels hard to believe (since there are 2 feet of snow in my yard) and also exciting that spring is right around the corner. Once the warm sunshine and flowers start peeking through, I begin to crave lighter meals like these lettuce wraps.
This Pesto Chicken Salad is truly ALL THE THINGS! Thanks to the tasty homemade pesto, we have lots of flavor dimensions for such a super simple meal!
The chicken and baby peas combo gives us lots of protein and important nutrients. I also really enjoy the different textures: melt-in-your-mouth baby peas in a crisp lettuce leaf is surprisingly satisfying.
This entire meal comes together FAST… I mean if you’re going to make your own homemade pesto (which I recommend!) that will take 5 minutes, then you’ll need another 10 minutes max to chop and prepare everything else.
Each time I make a batch of homemade pesto, I ask myself why I don’t make it more often?!!! It’s just SO good and really brightens up any meal!
I hope you enjoy this recipe, and it becomes one that you make and love throughout the upcoming spring and summer months because it’s such an easy idea anytime!
➡️Try this with our Homemade Pesto Recipe.
➡️ Leftovers:
Keep chicken salad and lettuce leaves refrigerated separately in an airtight container for up to three days.
➡️ Serving Size:
-
One serving is approximately two lettuce wraps with 1/2 cup of chicken salad in each wrap.
➡️ More Flavor:
-
Add fresh herbs like parsley, cilantro, dill, and red pepper flakes.
➡️ Additional Topping Ideas:
-
Top with sunflower seeds, pumpkin seeds, or hemp seeds.
2 servings
Ingredients:
- 1 cup fresh or frozen green baby peas
- 2 cups cooked chicken, diced or shredded
- 1/3 cup homemade pesto sauce
- 1/4 cup plain Greek yogurt or unsweetened coconut yogurt
- 2 Tbsps sun-dried tomatoes, chopped
- sea salt and ground pepper, to taste
- red pepper flakes if desired
Lettuce leaves to serve:
- Butter lettuce, Boston bib lettuce, Romaine, Red or green leaf, Collard greens, Iceberg, or even Cabbage leaves
Instructions:
If using frozen peas, place them in a colander and run them under hot water for a minute to thaw. Set aside while allowing water to drain completely.
Meanwhile, chop or shred your chicken and add it to a large bowl.
Add in the pesto, yogurt, sun-dried tomatoes, and peas.
Toss to combine and season with sea salt and pepper to taste.
Lay several lettuce leaves on top of each other “doubled up” to create a sturdy vessel. Spoon your chicken salad in the lettuce leaves, then sprinkle with red pepper flakes and enjoy!
💚Rachel
Ingredients
- 1 cup fresh or frozen green baby peas
- 2 cups cooked chicken, diced or shredded
- 1/3 cup homemade pesto sauce
- 1/4 cup plain Greek yogurt or unsweetened coconut yogurt
- 2 Tbsps sun-dried tomatoes, chopped
- sea salt and ground pepper, to taste
- red pepper flakes if desired
Lettuce leaves to serve:
- Butter lettuce, Boston bib lettuce, Romaine, Red or green leaf, Collard greens, Iceberg, or even Cabbage leaves
Instructions
- If using frozen peas, place them in a colander and run them under hot water for a minute to thaw. Set aside while allowing water to drain completely.
- Meanwhile, chop or shred your chicken and add it to a large bowl.
- Add in the pesto, yogurt, sun-dried tomatoes, and peas. Toss to combine and
- season with sea salt and pepper to taste.
- Lay several lettuce leaves on top of each other "doubled up" to create a sturdy vessel. Spoon your chicken salad in the lettuce leaves, then sprinkle with red pepper flakes and enjoy!
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