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Pesto Chicken Salad Lettuce Wraps

Servings: 2

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!