Chicken Pesto Wraps
A simple yet delicious dish featuring tender chicken, vibrant pesto, and sun-dried tomatoes in whole wheat tortillas, perfect for lunch or a light dinner.
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.
Notes
Can be made ahead of time by preparing the filling and storing it in the refrigerator. Best served fresh or warmed up.