Pesto Chicken Salad Lettuce Wraps

Overview

✨ A quick, fresh, and flavor-packed meal ready in just 20 minutes!

These lettuce wraps are everything you want from a light meal — juicy seared chicken tossed with creamy pesto, mayo, and sweet grape tomatoes, all nestled in crisp lettuce leaves. A sprinkle of buttery toasted panko adds the perfect crunch. Ideal for lunch or a low-carb dinner, this recipe is fresh, satisfying, and bursting with herby goodness.

This meal is inspired by HelloFresh, which we originally used to make this in the past.

• Serves: 6
• Prep Time: ~10 minutes
• Cook Time: ~20 minutes

Estimated Calories & Sources

Ingredient	Quantity	Calories	Source
Chicken Breast (cooked)	30 oz	~1,470 kcal	FatSecret
Pesto	12 tbsp (180 g)	~960 kcal	FatSecret
Mayonnaise	6 tbsp (90 g)	~540 kcal	FatSecret
Panko Breadcrumbs	¾ cup (40 g)	~150 kcal	FatSecret
Butter	1 tbsp (14 g)	~100 kcal	FatSecret
Grape Tomatoes	12 oz (340 g)	~60 kcal	FatSecret
Baby Lettuce	3 heads (~12 oz)	~60 kcal	FatSecret
Olive Oil	1 tbsp (14 g)	~120 kcal	FatSecret

Total (approx): 3,460 kcal
Per serving (6 servings): ~575 kcal

Ingredients

Produce

• 12 oz grape tomatoes
• 3 heads baby lettuce

Pantry

• 12 tbsp pesto
• ¾ cup panko breadcrumbs
• 6 tbsp mayonnaise
• Butter
• Olive oil or cooking oil
• Salt & pepper

Protein

• 30 oz chopped chicken breast

Instructions

Step 1: Cook the Chicken

1. Drain any excess liquid from the chicken package.
2. Heat a drizzle of oil in a large pan over medium-high heat.
3. Add chicken, season with salt and pepper, and cook, stirring occasionally, until browned and cooked through (4–6 minutes).
4. Transfer to a large bowl and set aside to cool slightly. Wipe out the pan.

Step 2: Toast the Panko

1. Melt 1 tbsp butter in the same pan over medium heat.
2. Add panko, season with salt and pepper, and cook, stirring constantly, until golden brown (2–4 minutes).
3. Transfer to a small bowl and let cool.

Step 3: Prep the Produce

1. Wash and dry produce.
2. Halve tomatoes.
3. Trim root ends from lettuce and separate into leaves.
4. Reserve 6 large leaves for wraps; thinly slice the rest for the filling.

Step 4: Make the Chicken Salad

1. To the bowl with chicken, add tomatoes, shredded lettuce, pesto, and mayonnaise.
2. Mix until evenly coated.
3. Taste and season with salt and pepper as needed.

Step 5: Assemble & Serve

1. Divide large lettuce leaves between plates.
2. Fill each with a scoop of pesto chicken salad.
3. Top with toasted panko for crunch.
4. Serve immediately.

Notes

• Chicken is fully cooked when internal temperature reaches 165°F (74°C).
• Add a squeeze of lemon juice or balsamic glaze for brightness.
• Great for meal prep — store salad and lettuce separately until serving.