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Pesto Chicken Salad Lettuce Wraps
Pesto Chicken Salad Lettuce Wraps

Pesto Chicken Salad Lettuce Wraps

with Grape Tomatoes & Crispy Panko

Recipe Development Team
Recipe Development TeamPublished on May 26, 2025

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!

Tags:
Calorie Smart
Carb Smart
Protein Smart
Quick
Easy Prep
New
Allergens:
Wheat
Milk
Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

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

/ per serving
Calories540 kcal
Fat36 g
Saturated Fat8 g
Carbohydrate15 g
Sugar4 g
Dietary Fiber3 g
Protein36 g
Cholesterol145 mg
Sodium430 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pan
Large Bowl

Instructions

Cook Chicken
1

• 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.

Toast Panko
2

• 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.

Prep & Toss Salad
3

• 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.

Serve
4

• 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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