Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of chicken pieces, season with salt and pepper, and cook for 7-10 minutes until golden brown and cooked through.
- Lower the heat to medium-low and add ½ cup of basil pesto. Stir until chicken is evenly coated, cooking for another 1-2 minutes.
- Sprinkle in ¼ cup of grated Parmesan cheese and stir until melted and combined with the pesto.
- Remove from heat and fold in 1 diced avocado and 1 cup of sliced red bell pepper gently to maintain chunkiness.
- In a separate skillet, toast ¼ cup of pine nuts over medium heat for 2-3 minutes until golden and fragrant.
- Select large lettuce leaves and spoon in the chicken mixture to assemble your wraps.
- Sprinkle toasted pine nuts over each filled leaf for added flavor and crunch.
- Serve immediately with lemon wedges for a refreshing citrus splash.
Nutrition
Notes
Assemble wraps just before serving to keep lettuce crisp. Feel free to add extra veggies for crunch.