Pesto Chicken Salad Lettuce Wraps
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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