Pesto Chicken Wrap Flavor (Printable View)

Tender chicken and basil pesto combined with fresh veggies and cheese in a flavorful handheld wrap.

# What You'll Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded or sliced (approximately 10.5 oz)

→ Pesto & Cheese

02 - 1/3 cup basil pesto
03 - 1/2 cup shredded mozzarella cheese

→ Vegetables

04 - 1 cup baby spinach leaves
05 - 1 medium tomato, thinly sliced
06 - 1/2 small red onion, thinly sliced
07 - 1/2 cup roasted red peppers, sliced (optional)

→ Wraps & Extras

08 - 4 large flour tortillas (10-inch)
09 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - In a medium bowl, mix the cooked chicken with the basil pesto until the chicken is evenly coated.
02 - Heat the flour tortillas in a dry skillet or microwave for 10 to 15 seconds until pliable.
03 - Place each tortilla flat and layer baby spinach down the center, then add the pesto chicken, shredded mozzarella, tomato slices, red onion, and roasted red peppers if using.
04 - Sprinkle salt and freshly ground black pepper over the fillings according to preference.
05 - Fold in the sides of each tortilla and roll tightly to enclose all ingredients.
06 - Cut each wrap in half and serve immediately, or wrap tightly in foil or parchment paper for portability.

# Expert Tips:

01 -
  • It's done in 25 minutes flat, no actual cooking required if you use store-bought pesto and rotisserie chicken.
  • The combination of warm tortilla, cold crisp vegetables, and creamy cheese somehow feels fancier than it has any right to be.
  • It travels beautifully—wrap it in foil and it becomes the kind of lunch people actually want to eat.
02 -
  • Pesto with cool vegetables and room-temperature chicken stays much fresher than if you assemble everything warm—the heat makes the spinach wilt into nothing.
  • Don't overstuffy the wrap or you'll end up with filling on your hands and frustration in your heart; it's better to make four properly filled wraps than three overstuffed ones.
03 -
  • Toast the tortillas in a cast-iron skillet instead of the microwave if you have time—you'll get subtle char marks and extra warmth that microwave can't match.
  • If your pesto is very thick, thin it slightly with a drizzle of olive oil before coating the chicken so it distributes more evenly throughout the wrap.
Return