Pesto Chicken Salad Lettuce Wraps with Tomato and Crispy Panko

These lettuce wraps are the perfect meal when you want to feel satisfied but not stuffed. Juicy seared chicken is tossed with shredded lettuce, creamy mayo, vibrant pesto and ripe tomato, then loaded into crisp baby lettuce leaves. A shower of buttery, golden panko breadcrumbs adds a delightful crunchy contrast.

Ready in just 20 minutes, this recipe is ideal for a quick lunch or light dinner. It’s packed with protein and fresh flavors, making it a go-to for busy weeknights or meal prep.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Open the package of chicken and drain any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off the heat. Transfer the chicken to a large bowl and set aside to cool slightly. Wipe out the pan.
2. Melt 1 tablespoon of butter in the same pan over medium heat. Add the panko and season with salt and pepper. Cook, stirring constantly, until golden brown, 2-4 minutes. Remove from heat and set aside.
3. Wash and dry the produce. Dice the tomato. Trim and discard the root end from the lettuce. Reserve 6 large leaves for serving (12 for 4 servings) and thinly slice the remaining lettuce. To the bowl with chicken, add the tomato, shredded lettuce, pesto and mayonnaise. Stir until thoroughly combined. Taste and season with salt and pepper if desired.
4. Divide the reserved lettuce leaves between plates and fill with the pesto chicken salad. Top with the toasted panko and serve immediately.

Recipe Tips

FAQ

Can I use rotisserie chicken instead of cooking fresh chicken?

Yes, you can use pre-cooked rotisserie chicken to save time. Just shred or chop it and skip the cooking step. Toss it with the other ingredients as directed.

How do I store leftovers?

Store the chicken salad and lettuce leaves separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to keep the lettuce crisp.

Can I make this recipe gluten-free?

Yes, use gluten-free panko breadcrumbs or omit them altogether. The wraps will still be delicious without the crunchy topping.