Pesto Chick'n Lettuce Wraps
Recipe:
Pesto Chick'n Lettuce Wraps
Serves: 3 people
Prep Time: 15 min
Cooking: 10 min
Recipe By: Elizabeth Varga
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
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.
Cook the Chick’n according to the package instructions.
In a large bowl toss the cooked Chick’n, pesto, peas, yogurt, sundried tomatoes, and red pepper flakes.
Spoon the mixture into leaves of butter lettuce. Sprinkle with flaky sea salt.