(Serves 8 – 12 as an appetizer or 4 as an entree)
These Italian Lettuce Wraps are inspired by a favorite neighborhood Italian restaurant. We fell in love with them, so I had to create my own copycat recipe so we could have them whenever the craving hits. They’re light, flavorful, and versatile, making them just as perfect for a holiday appetizer spread as they are for a quick, healthy, weeknight dinner.
This dish combines rich Italian sausage with tender chicken, creamy cannellini beans, sweet cherry tomatoes, and fresh basil and parsley. Everything cooks together into a savory, hearty filling that pairs beautifully with crisp lettuce cups. You can make the filling ahead of time for easy entertaining, and any leftovers are delicious spooned over crostini or tucked into a tortilla for a fast lunch.
You Will Need:
- 1 pound ground sweet Italian sausage
- 1 pound cooked boneless skinless chicken breast
- 1 onion
- 3 cloves garlic
- 1 15-ounce can of cannellini beans
- 1 teaspoon dried Italian seasoning
- 1 ½ cups of cherry tomatoes
- ½ ounce fresh basil, plus more for serving
- 2 tablespoons fresh parsley, plus more for serving
- 1-2 tablespoons of olive oil, plus more for serving
- Kosher salt and black pepper
- 2 heads of leafy lettuce – crispy lettuce works best such as butter, romaine, or iceberg. Use whatever looks best at the store.
- ½ cup mayonnaise
- 1 tablespoon refrigerated pesto
Instructions:
- Preheat about a tablespoon of olive oil in a large skillet over medium high heat. Add the sausage and cook for about 10 minutes until browned, breaking up the bits with a wooden paddle or potato masher.
- Meanwhile, peel and finely chop the onion and peel and chop the garlic. Halve the tomatoes. Set aside.
- Stem and chop the parsley and stem and chiffonade the basil. Set aside – reserving some for serving.
- Chop or shred the chicken breast, set aside.
- Once the sausage is brown, remove from the pan.
- Add a little more oil to the pan, if needed, and add the onion. Season with salt and pepper and cook for about 3-5 minutes until the onions begin to soften and become translucent.
- Add the garlic and Italian seasoning to the pan and cook for about a minute.
- Drain and rinse the beans. Add the beans and chicken to the pan. Cook for 2-3 minutes, stirring occasionally.
- Add the tomatoes. Cook until tomatoes are slightly softened, for 2-4 minutes.
- Meanwhile, make the sauce by mixing the mayo and pesto together in a small bowl. Prepare the lettuce leaves and place them on a serving platter.
- Add the parsley and basil to the pan and stir to incorporate. Taste and season with salt and pepper, if needed.
- Place the filling in a serving bowl, drizzle the top with olive oil and the reserved basil and parsley. Serve with lettuce leaves and sauce.
To Prep Ahead:
Make the filling but stop before putting in the parsley and basil. Make the sauce. Store the sauce and filling in the refrigerator (tightly covered). Just before serving, warm the filling until it is heated through and add the herbs. Serve with lettuce and prepared sauce as described above.
