Chicken Burger Lettuce Wraps with Dairy-Free Pesto
A dairy-free fresh pesto, great as a sauce, spread or on chicken burgers!
Servings: 4
Cost: $20
Equipment
- Blender
- Grill or large fry pan
Ingredients
Pesto
- 2 cups fresh basil chopped
- ½ cup pine nuts
- ½ cup olive oil
- 3 cloves minced garlic
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
Chicken Burgers
- 1 pound ground chicken
- 1 teaspoon dried dill or 1 tablespoon fresh dill
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cloves garlic minced
- 5-6 romaine lettuce leaves
- 1 avocado
Instructions
Pesto
- Combine all ingredients in a blender and blend for about a minute until smooth.
- Store in the fridge for up to 3 weeks.
Chicken Burgers
- Combine all ingredients, except lettuce and avocado in a bowl.
- Form into 4-5 patties, place on wax paper.
- Cover half of grill with tin foil.
- Heat grill to medium heat, brush foil with olive oil and place patties on grill. Place 1 teaspoon of pesto on each patty.
- Grill 5 minutes each side, transfer to open grill for 2-3 more minutes, until done.
Notes
Serve on lettuce (or hamburger buns) with avocado slices on top. Wrap up and eat.