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Grilled Pesto Chicken on Caprese Salad Lettuce Wraps {#30MinuteMeal}
4 from 1 vote

Grilled Pesto Chicken Caprese Lettuce Wraps

Author Rebecca Lindamood


  • 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


  • Lay out the chicken thighs and sprinkle both sides generously with salt and pepper.
  • Heat grill to medium. When the grill is up to temperature, lay out the chicken thighs. Grill the thighs, turning a couple of times, for 10-12 minutes, or until the internal temperature of the thickest part reaches 165°F. Transfer the grilled thighs to a platter, tent lightly with foil, and let rest until cool enough to comfortably handle. When the chicken is cool enough to handle, cut it into 1/2-inch cubes. Add them to a bowl and toss with the pesto sauce to coat evenly.
  • Quarter the cherry tomatoes and add them to a bowl with the sliced basil, fresh mozzarella pieces, salt and pepper to taste. Toss them together and set aside.
  • Lay out the lettuce leaves on a platter. Scoop some of the tomato and cheese salad onto each leaf and top with the pesto chicken. Garnish with additional thinly sliced basil, if desired. Serve immediately.