Easy Chicken Pesto Wraps
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This chicken pesto wrap will be your new go-to when you’re craving something healthy and fresh without a lot of fuss. Picture this: juicy chicken, zesty pesto, crisp veggies, and that oh-so-good melted mozzarella, all snug inside a tortilla. Yum, right?
I’m a big fan of wraps. They are versatile, convenient, and always satisfying. But let’s be real, hitting up the local café daily can get pricey. That’s why this homemade gem is such a lifesaver. It’s got all the flavors of a gourmet wrap, but without the gourmet price tag.
Perfect for a great lunch, dinner, or honestly, any time you’re feeling peckish. It’s loaded with good stuff—protein from the chicken, some greens for good measure, and a bit of avocado because, well, avocado makes everything better.
You can whip it up in no time, and the best part? You can tweak it however you like. More cheese? Go for it. Not a fan of red bell pepper? Swap it out. Make it yours and enjoy every bite. It’s simple, delicious, and trust me, you’ll be making it over and over again
If you’re like me and wrap obsessed, try my bbq chicken wraps, greek chicken wraps, healthy chicken wraps, or healthy lunch wraps next.
What You’ll Love About This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this delicious pesto chicken wrap:
Chicken Breast: I love using leftover chicken for this recipe or could prep a large batch of chicken to use for the week. Store-bought rotisserie chicken works great as well.
Pesto: You can use grocery store-bought basil pesto sauce or homemade. I prefer using store-bought for convenience but either way is fine,
Large Tortilla Wrap: Mission Low Carb Wraps and La Tortilla Factory Light Flour Tortillas are two of my favorites but feel free to use your favorite tortilla brand.
Avocado: Make sure it’s ripe!
Mozzarella Cheese: I suggest using freshly shredded mozzarella cheese for that ultimate cheesy experience. However, you’re not limited to just that – feel free to swap in gouda, white cheddar, provolone, or any other cheese of your choice. Fresh mozzarella slices would be a great option too!
Greens: I prefer using baby spinach or arugula but mixed greens, romaine lettuce, or kale would also work.
Red Bell Pepper : Ensure they are sliced thinly for easy wrapping. Yellow or orange bell peppers can be also used.
Cherry/Grape Tomatoes: Regular tomato slices, diced, can be used as well. You can also leave them out if tomatoes aren’t your thing.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Spicy Kick: Add a drizzle of sriracha or sprinkle of crushed red pepper flakes to your wrap for a spicy twist.
Veggie Delight: Add some grilled zucchini, eggplant, and portobello mushrooms for a hearty vegetable wrap.
Sun-Dried Tomato Pesto: Swap out the traditional basil pesto for a sun-dried tomato pesto. It offers a tangy and rich flavor that pairs well with chicken.
How to make Chicken Pesto Wraps: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Lay out a tortilla on a flat surface and spread about 1 tablespoons of basil pesto evenly over the surface of the tortilla, leaving about an inch border around the edges, and place a few spinach leaves on top.
Step 2: Layer the remaining ingredients on top of the greens.
Step 3: . Fold in the sides of the tortilla and then roll it up tightly from the bottom. For a toasted wrap: Heat a grill pan or large skillet over medium heat and place the wrap seam-side down and grill for about 2-3 minutes on each side, or until it’s golden brown and crispy.
Step 4: Slice each wrap in half diagonally, and serve immediately.
Recipe Tips and Tricks
To make tortillas more pliable and reduce the risk of them tearing, warm them up for a few seconds on each side in a dry skillet or microwave them between damp paper towels.
When assembling wraps or sandwiches, layer drier ingredients next to the tortilla and place wetter components (like tomatoes) in the middle. This helps prevent sogginess.
Make a big batch of shredded chicken and store it the fridge or freezer. This can can be a real time saver on busy days.
How To Store
Store your chicken pesto wraps in an airtight container in the fridge for up to 3 days.
To prevent sogginess when making ahead, use spinach or arugula as a barrier between the wet ingredients, like tomatoes or pesto, and the tortilla. This leafy shield helps maintain a fresher texture.
For optimal taste and texture, it’s best to enjoy the wrap within the first 1-2 days.
What To Serve With
This wrap is a wholesome and balanced meal by itself, packed with protein, fiber, and heathy fats but I still love having a side with my wraps.
Here are some yummy options to consider serving alongside your wraps:
Chips & Dips: You can’t go wrong with a bag of your favorite chips. Dip them in some salsa, hummus, or guacamole. Crunch and munch!
Salad: Salad kits are great for convenience (I love the Caesar salad ones) or try this arugula apple goat cheese salad for a fun twist.
Pasta Salad: You can go the store-bought route or whip up a batch of this protein pasta salad to have on hand for the week.
Fresh Fruit: Slice up whatever is in season – apples, oranges, or a handful of berries. Simple, refreshing, and a sweet balance to the savory wrap.
Veggie Sticks: Carrots, celery, or cucumbers, maybe with a bit of ranch or hummus on the side. Quick to prep and crunchy to bite.
Frequently Asked Questions
Using a toothpick to hold the wrap together can help. Also, ensure you’re not overstuffing the tortilla, and roll it up tightly.
While you can freeze them, the texture of some ingredients (like avocado) might change upon thawing. It’s best to consume them fresh or store in the fridge if you plan to eat them within a few days.
Yes, you can prepare them ahead, but for the best texture, consider adding wet ingredients like tomatoes or pesto just before eating to prevent sogginess.
More Lunch Recipes
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Chicken Pesto Wrap
Ingredients
- 2 cups pre-cooked chicken shredded or sliced
- salt and pepper to taste
- 4 large tortilla wraps whole wheat, spinach, or any preferred kind
- 1/4 cup basil besto store-bought or homemade
- 1 cup fresh spinach
- 1 red bell pepper thinly sliced
- 1/2 cup shredded mozzarella
- 1 avocado sliced
- 1/2 cup cherry or grape tomatoes halved
Instructions
- Lay out a tortilla on a flat surface and spread about 1 tablespoon of basil pesto evenly over the surface of the tortilla, leaving about an inch border around the edges.
- In the center of the tortilla, place a few spinach or arugula leaves and layer some of the precooked chicken, bell pepper, mozzarella, avocado slices, and tomatoes on top of the greens.
- Fold in the sides of the tortilla and then roll it up tightly from the bottom.
- For a toasted wrap, heat a grill pan or skillet over medium heat. b. Place the wrap seam-side down and grill for about 2-3 minutes on each side, or until it's golden brown and crispy. Repeat the process with the remaining ingredients.
- Slice each wrap in half diagonally, and serve immediately.
Notes
Nutrition
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data