My partner, The Evil Genius, is on another health kick. When he commits to healthy eating, I balance the usual sweets and baked treats with lighter meals that showcase fresh vegetables. Spring brings a greater variety of produce to the markets, so it’s easy to shift toward brighter, vegetable-forward dinners.
Lettuce wraps are a quick way to enjoy a fresh, flavorful meal. In this version, grilled chicken thighs are cubed and tossed with pesto, paired with a simple Caprese-style salad of bite-sized fresh mozzarella, quartered cherry tomatoes and thinly sliced basil, then piled into butter or leaf lettuce. With just a few ingredients this comes together quickly and eats like a feast.
A little prep yields tender grilled chicken coated in fragrant pesto, served atop a salad of creamy mozzarella pieces, juicy cherry tomatoes and fresh basil, all wrapped in crisp lettuce leaves. Hand-held meals are a favorite here—what’s your go-to fast, fresh spring supper?
Cook’s Notes
- Use a mix of cherry tomato colors if possible. Multiple hues add visual appeal and make the dish pop.
- If cherry tomatoes aren’t available, use any ripe tomato that has been seeded and cut into bite-sized pieces.
- Choose your favorite pesto—homemade or store-bought. Both work well tossed with the warm chicken.
- Fresh mozzarella is ideal. If you can’t find small mozzarella balls, buy a larger ball and cut it into bite-sized pieces.
- I recommend boneless, skinless chicken thighs. Thighs stay juicier and are more forgiving on the grill than breasts. If you prefer chicken breast, it will still work but the texture and flavor will differ.
Grilled Pesto Chicken Caprese Lettuce Wraps
Rebecca Lindamood
Ingredients
- 6 boneless skinless chicken thighs
- salt and pepper
- 1/3 cup pesto homemade or purchased
- 1 pint mixed cherry tomatoes
- 4 basil leaves thinly sliced
- 8 ounces fresh mozzarella cut into bite-sized pieces
- whole butter romaine, or leaf lettuce leaves
Optional for serving:
- additional basil thinly sliced
Instructions
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Lay out the chicken thighs and season both sides generously with salt and pepper.
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Heat the grill to medium. When hot, arrange the thighs on the grill and cook, turning a few times, for 10–12 minutes or until the thickest part reaches 165°F. Transfer the chicken to a platter, tent loosely with foil and let rest until cool enough to handle. Cut into 1/2-inch cubes and toss with the pesto to coat evenly.
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Quarter the cherry tomatoes and combine them in a bowl with the sliced basil, mozzarella pieces, and salt and pepper to taste. Toss gently and set aside.
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Arrange the lettuce leaves on a platter. Spoon some of the tomato-and-mozzarella salad onto each leaf, top with the pesto chicken and garnish with additional basil if desired. Serve immediately.
Nutritional information is an estimate provided as a courtesy. Calculate nutrition with the specific ingredients you use in your preferred nutrition calculator.
Did you make this recipe?
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