Chicken Pesto Wraps are a simple yet delicious dish that brings together the vibrant flavors of fresh pesto, tender chicken, and juicy sun-dried tomatoes. Wrapped in whole wheat tortillas, this meal is perfect for lunch or a light dinner. It’s not just tasty; it’s also easy to prepare, making it a go-to for busy weeknights.
Why make this recipe
Making Chicken Pesto Wraps is a great choice for several reasons. First, they are packed with protein from the chicken and nutrients from spinach and sun-dried tomatoes. Additionally, they are versatile and can be customized with various ingredients or sides. They are also a wonderful way to use leftover chicken, making meal prep easier. Plus, they come together quickly, perfect for those who need a fast meal option without sacrificing flavor.
How to make Chicken Pesto Wraps
Ingredients:
- 2 cups cooked chicken breast, shredded
- 0.5 cup basil pesto
- 1 cup baby spinach leaves
- 0.5 cup sun-dried tomatoes, thinly sliced
- 0.5 cup mozzarella cheese, shredded
- 4 large whole wheat tortillas
- 0.25 cup Parmesan cheese, grated
- Salt and pepper, to taste
- Olive oil, for drizzling
Directions:
- In a large bowl, combine the shredded chicken, basil pesto, spinach leaves, sun-dried tomatoes, mozzarella cheese, Parmesan cheese, and a pinch of salt and pepper. Mix everything well until fully combined.
- Lay a whole wheat tortilla flat on a clean surface. Spoon about 1/4 of the chicken pesto mixture onto the center of the tortilla. Spread it into a line, leaving about 2 inches at the edges.
- Fold the sides of the tortilla inward over the filling, then roll the bottom edge of the tortilla up over the filling tightly. Continue rolling until the wrap is fully enclosed. Repeat this process with the remaining tortillas and filling.
- If you’d like a warm, crispy finish to your wraps, lightly drizzle olive oil in a skillet over medium heat. Place the assembled wraps seam-side down in the skillet. Grill for about 2-3 minutes on each side until golden brown and heated through.
- Slice the wraps in half diagonally and serve with extra pesto or a side salad for a delightful winter meal.
How to serve Chicken Pesto Wraps
Chicken Pesto Wraps can be served in various ways. You can enjoy them as they are, or pair them with a light salad or fresh veggies for added crunch. Drizzle some extra pesto on the side for dipping or a splash of balsamic vinegar for a tangy kick. They are also great to pack for lunch, making them a perfect on-the-go meal.
How to store Chicken Pesto Wraps
If you have leftover wraps, store them in an airtight container in the refrigerator. They can last for about 3 days. When ready to eat, you can enjoy them cold, or warm them briefly in a skillet or microwave to refresh the flavors.
Tips to make Chicken Pesto Wraps
- Use leftover chicken or rotisserie chicken to save time.
- Feel free to add other veggies like bell peppers or cucumbers for extra crunch.
- Experiment with different cheeses like feta or goat cheese for a unique flavor twist.
- If you like a little heat, add some red pepper flakes to the chicken mixture.
Variation
You can make a vegetarian version by replacing the chicken with grilled vegetables or chickpeas. This keeps the wraps equally delicious and satisfying without the meat.
FAQs
1. Can I make Chicken Pesto Wraps ahead of time?
Yes, you can prepare the filling and store it in the refrigerator until you are ready to make the wraps. Just assemble and grill them when needed.
2. Are these wraps healthy?
Absolutely! They are packed with lean protein, healthy fats from the pesto, and plenty of veggies, making them a nutritious option.
3. What other sauces can I use instead of pesto?
You can try hummus, tzatziki, or even a simple vinaigrette if you want to switch it up.
Chicken Pesto Wraps
Ingredients
Main Ingredients
- 2 cups cooked chicken breast, shredded Use leftover chicken for convenience.
- 0.5 cup basil pesto Use store-bought or homemade pesto.
- 1 cup baby spinach leaves Fresh spinach is recommended.
- 0.5 cup sun-dried tomatoes, thinly sliced
- 0.5 cup mozzarella cheese, shredded Feel free to experiment with different cheeses.
- 4 large whole wheat tortillas Can substitute with regular tortillas if preferred.
- 0.25 cup Parmesan cheese, grated
- Salt and pepper, to taste Adjust seasoning according to preference.
- Olive oil, for drizzling Use as needed for grilling.
Instructions
Preparation
- In a large bowl, combine the shredded chicken, basil pesto, spinach leaves, sun-dried tomatoes, mozzarella cheese, Parmesan cheese, and a pinch of salt and pepper. Mix everything well until fully combined.
- Lay a whole wheat tortilla flat on a clean surface. Spoon about 1/4 of the chicken pesto mixture onto the center of the tortilla. Spread it into a line, leaving about 2 inches at the edges.
- Fold the sides of the tortilla inward over the filling, then roll the bottom edge of the tortilla up over the filling tightly. Continue rolling until the wrap is fully enclosed. Repeat this process with the remaining tortillas and filling.
Grilling
- If you’d like a warm, crispy finish to your wraps, lightly drizzle olive oil in a skillet over medium heat. Place the assembled wraps seam-side down in the skillet.
- Grill for about 2-3 minutes on each side until golden brown and heated through.
Serving
- Slice the wraps in half diagonally and serve with extra pesto or a side salad.
