Ingredients
4 boneless chicken breasts (6 oz each)
1 cup basil pesto (store-bought or homemade)
1 head romaine lettuce, leaves separated
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese (optional)
1/4 cup toasted pine nuts
1 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
Instructions
Preheat grill or skillet to medium-high heat.
Marinate chicken in 1 tbsp olive oil, garlic powder, salt, and pepper for 15 minutes.
Grill chicken 5-6 minutes per side until fully cooked; let rest 5 minutes.
Divide lettuce leaves among serving plates.
Top each lettuce leaf with a chicken slice, 1 tbsp pesto, cherry tomatoes, feta, and pine nuts. Serve immediately.
Notes
Use pre-made gluten-free pesto if needed.
Store leftovers in an airtight container in the fridge (1 day) or freeze prepped ingredients (3 months).
Increase protein by adding an extra chicken breast.
Substitute feta with avocado for a creamier texture.
- Prep Time: 15
- Cook Time: 12
- Category: High Protein Meals
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 wrap (2 lettuce leaves)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 85mg