Ingredients
Equipment
Method
Step-by-Step Instructions
- Prepare the Chicken Breasts: Place the chicken breasts between plastic wrap and pound to an even thickness of about ½ inch.
- Marinate the Chicken: Whisk together pesto, olive oil, garlic powder, salt, and black pepper. Toss chicken in marinade and refrigerate for at least 30 minutes.
- Heat the Pan: Place a skillet over medium-high heat with a teaspoon of olive oil.
- Cook the Chicken: Cook marinated chicken for 5-7 minutes on each side until golden brown and cooked through.
- Rest the Chicken: Remove from skillet and let the chicken rest for at least 5 minutes.
- Slice the Chicken: Cut the rested chicken into thin slices or cubes.
- Prepare the Lettuce Cups: Separate and wash the lettuce leaves. Pat dry.
- Fill the Lettuce Cups: Place slices of chicken into each lettuce cup.
- Add the Toppings: Top each cup with cherry tomatoes, red onion, and feta, if using.
- Drizzle with Balsamic Glaze: Add balsamic glaze for extra flavor, if desired.
- Serve Immediately: Enjoy your delicious Pesto Chicken Lettuce Wraps!
Nutrition
Notes
Store leftovers in an airtight container for up to 3 days. Reassemble with fresh lettuce before serving.