Pesto Chicken Salad Lettuce Wraps

Spring is just around the corner, and when warmer days arrive I always reach for lighter, fresher meals — like these simple pesto chicken salad lettuce wraps. Bright, herb-forward pesto transforms this quick chicken salad into something vibrant and satisfying.

Why this recipe works: The pesto adds depth and freshness, while chicken and sweet baby peas provide protein and texture. The contrast of creamy salad tucked into crisp lettuce leaves makes each bite both light and filling.

This recipe comes together fast. If you make a quick batch of homemade pesto (highly recommended), it takes about five minutes; the rest — chopping, mixing, and assembling — takes another 10 minutes or less. It’s an ideal spring or summer lunch or a quick weeknight dinner.

I hope you make and enjoy this often — it’s versatile, easy to customize, and great for leftovers.

Leftovers:

Store the chicken salad and lettuce leaves separately in airtight containers in the refrigerator for up to three days.

Serving Size:

• One serving is approximately two lettuce wraps, with about 1/2 cup of chicken salad in each wrap.

More Flavor:

• Mix in fresh herbs such as parsley, cilantro, or dill, and add red pepper flakes for heat.

Additional Topping Ideas:

• Sprinkle with sunflower seeds, pumpkin seeds, or hemp seeds for crunch.

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 tablespoons sun-dried tomatoes, chopped
• Sea salt and ground pepper, to taste
• Red pepper flakes, optional

Lettuce leaves to serve:

• Butter lettuce, Boston bib, Romaine, red or green leaf, collard greens, iceberg, or cabbage leaves

Instructions:

If using frozen peas, place them in a colander and run hot water over them for about a minute to thaw. Let them drain completely and set aside.

Chop or shred the cooked chicken and place it in a large bowl. Add the pesto, yogurt, chopped sun-dried tomatoes, and the drained peas.

Toss everything together until evenly combined. Season with sea salt and freshly ground pepper to taste. If you like heat, add a pinch of red pepper flakes.

To assemble, layer two or three lettuce leaves together to make a sturdy cup. Spoon the chicken salad into the leaves, finish with a sprinkle of red pepper flakes or seeds if desired, and serve immediately.

Enjoy!

💚Rachel