Pesto Chick'n Lettuce Wraps

Recipe:

Pesto Chick'n Lettuce Wraps

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Serves: 3 people
Prep Time: 15 min
Cooking: 10 min
Recipe By: Elizabeth Varga

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Ingredients

For the pesto:

2 cups packed fresh basil

1/3 cup pine nuts

2 cloves garlic, minced

2 tablespoons nutritional yeast

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

¼ cup extra virgin olive oil

For the lettuce wraps:

1 package of Abbot’s Chick’n

1 cup fresh English peas

Pesto (above)

½ cup non-dairy yogurt

¼ cup sundried tomatoes

⅛ teaspoon red pepper flakes

6-10 butter lettuce leaves

Flaky sea salt, for garnish

Description

There’s two whole cups of fresh basil in this homemade pesto, an herb known for its anti-inflammatory and antibacterial properties. To amplify the green goodness within this recipe even further, we also included protein-packed peas and hydrating butter lettuce.

Method

1. Make the pesto. Add the basil, pine nuts, garlic, nutritional yeast, lemon juice, salt, and pepper to a food processor. Blend well. Then slowly drizzle in the olive oil until the mixture comes together into a paste. 

2. Cook the Chick’n according to the package instructions.

3. In a large bowl toss the cooked Chick’n, pesto, peas, yogurt, sundried tomatoes, and red pepper flakes.

4. Spoon the mixture into leaves of butter lettuce. Sprinkle with flaky sea salt.