Pesto Chicken Salad Lettuce Wraps
with Grape Tomatoes & Crispy Panko
These lettuce wraps make a perfect meal for that satisfied-but-not-stuffed feeling. You’ll toss juicy seared chicken with shredded lettuce, mayo, pesto, and juicy grape tomatoes. Load it all into crisp baby lettuce leaves, then shower with buttery panko breadcrumbs for crunchy contrast; serve it up in a quick 20 minutes!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Grape Tomatoes
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Baby Lettuce
4 tablespoon
Pesto
(Contains: Milk)
2 tablespoon
Mayonnaise
(Contains: Eggs)
10 ounce
Chopped Chicken Breast
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Instructions
• Open package of chicken and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Turn off heat. Transfer chicken to a large bowl; set aside to cool slightly. Wipe out pan.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for chicken over medium heat. Add panko; season with salt and pepper. Cook, stirring constantly, until golden brown, 2-4 minutes.
• Wash and dry produce. • Halve tomatoes. Trim and discard root end from lettuce. Reserve 6 large leaves for serving (12 leaves for 4 servings); thinly slice remaining lettuce. • To bowl with chicken, add tomatoes, shredded lettuce, pesto, and mayonnaise; stir until thoroughly combined. Taste and season with salt and pepper if desired.
• Divide reserved lettuce leaves between plates; fill with pesto chicken salad. Top with toasted panko and serve.
Poultry is fully cooked when internal temperature reaches 165°.
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