Pin It There's something about the smell of fresh basil that instantly takes me back to a sunny afternoon when a friend brought homemade pesto to a potluck and casually wrapped it in a tortilla with leftover roasted chicken. I'd never thought to combine those two things before, but one bite and I was hooked. Now these pesto chicken wraps have become my go-to when I need lunch that actually tastes like I tried, even when I'm eating it standing up at the kitchen counter.
I remember making these for my office lunch one week and accidentally leaving them in my bag while running errands. When I finally opened the foil hours later, everything had melded together into something even better than when I'd first assembled them. The pesto had worked its way into every bite, and the vegetables had softened just enough to taste like they belonged together. That's when I realized these wraps weren't just convenient—they actually got better with a little time.
Ingredients
- Cooked chicken breast: Two cups shredded or sliced is the sweet spot—enough to make the wrap substantial without overstuffing. If you use a rotisserie chicken, just pull the meat from the breasts and thighs for the best texture.
- Basil pesto: A third of a cup is exactly enough to coat the chicken without making everything soggy. Store-bought works perfectly, and honestly, it's faster than making it from scratch.
- Shredded mozzarella cheese: Half a cup melts into the warm tortilla just enough to bind everything together, but use fresh mozzarella if you want something creamier.
- Baby spinach leaves: A full cup of fresh spinach adds earthiness and nutrition without tasting like you're trying too hard to eat your vegetables.
- Medium tomato: Slice it thin so it actually distributes throughout the wrap instead of sliding out the moment you bite into it.
- Red onion: A half small one thinly sliced gives you sharpness and crunch that keeps the wrap from feeling heavy.
- Roasted red peppers: Optional, but they add sweetness and a silky texture that makes the whole thing feel more intentional.
- Large flour tortillas: Ten-inch ones give you enough real estate to layer properly without it becoming an engineering problem.
- Salt and black pepper: These feel obvious, but don't skip them—they're what makes all the individual flavors talk to each other.
Instructions
- Coat the chicken:
- Toss your shredded chicken with pesto in a medium bowl until every piece is glossy and green. This is where the flavor magic starts—the basil needs to stick to the chicken, not sit in a puddle at the bottom of the wrap.
- Warm the tortillas:
- Heat them in a dry skillet for about 10 to 15 seconds per side, or blast them in the microwave wrapped in a damp towel. They'll transform from stiff and crack-prone to soft and actually rollable.
- Layer with intention:
- Lay the tortilla flat and create a line of spinach down the center, then add pesto chicken on top, followed by mozzarella, tomato slices, red onion, and roasted red peppers if you're using them. The spinach acts as a barrier so the pesto doesn't make the tortilla soggy.
- Season to taste:
- Sprinkle salt and pepper over everything before you roll—these wraps need that final seasoning boost to feel complete.
- Roll tight:
- Fold the sides in first, then roll the whole thing away from you as tightly as you can manage. A tight roll holds together during eating instead of unraveling like a scroll.
- Finish and serve:
- Slice each wrap in half at an angle (it just looks better) and eat immediately, or wrap it tightly in foil for later. If you're grilling it on a panini press, do that now—just a minute or two until it's warm and the cheese softens.
Pin It I once made these wraps for a picnic and watched my usually picky nephew eat two without complaining. Watching someone who normally asks for plain bread suddenly devour seasoned vegetables and herby chicken felt like a small victory. That's when I understood that sometimes the best meals are the ones where people don't realize they're actually eating something good for them.
Why Pesto Changes Everything
Pesto isn't just a sauce you spread on things—it's a flavor multiplier that brings together disparate ingredients into something cohesive. The garlic, basil, and pine nuts in pesto have a way of making simple roasted chicken taste like it came from somewhere special. It's one of those condiments that turns a quick lunch into something you'd actually want to eat, even if you had all the time in the world.
Build-Your-Own Wrap Strategy
The beauty of this wrap formula is how forgiving it is to substitution. Swap the mozzarella for feta if you want something sharper and more crumbly, or use provolone if you prefer it milder. Roasted red peppers can be swapped for fresh cucumber for crunch, or you can add avocado if you're feeling generous with yourself. The foundation of pesto chicken and spinach stays the same, but you get to play with the supporting cast.
Storage and Make-Ahead Tips
These wraps actually taste better the next day once the flavors have had time to get to know each other. Keep them wrapped tightly in foil or parchment paper in the fridge for up to two days. The tortilla will soften slightly, the vegetables will exchange flavors with the pesto, and the whole thing becomes a more cohesive eating experience than it was fresh off the assembly line.
- If you're packing these for travel, assemble them no more than a few hours before eating to keep the tortilla from getting too soft.
- Warm them gently in a skillet or panini press right before eating if they've been in the fridge overnight—the warmth wakes everything back up.
- Keep the wet ingredients (tomato, onion) slightly separate if you're prepping ahead, then combine just before wrapping for maximum texture.
Pin It These wraps taught me that some of the best meals are the ones that don't require a recipe to begin with, just a few good ingredients and the confidence to put them together. Now whenever I see pesto at the store, I find myself wanting to wrap something in it.
Recipe Questions & Answers
- → How do I keep the wrap from becoming soggy?
Use dry ingredients like fresh spinach and pat tomatoes before layering. Wrapping tightly and serving immediately helps maintain texture.
- → Can I prepare the filling ahead of time?
Yes, mix the chicken with pesto in advance and store refrigerated. Assemble wraps just before serving for best freshness.
- → What are good cheese alternatives?
Feta, provolone, or a sharp cheddar can replace mozzarella to vary flavor profiles.
- → Is it possible to make this wrap gluten-free?
Absolutely, choose gluten-free tortillas to accommodate dietary needs without sacrificing taste.
- → How can I add extra flavor to the wrap?
Briefly grilling the assembled wrap on a panini press adds a warm, crispy texture and intensifies flavors.