Pesto Chicken Wrap
Juicy chicken tossed in bright pesto, wrapped with creamy cheese, crisp veggies, and a squeeze of lemon in a warm tortilla. This Pesto Chicken Wrap is quick to make, easy to customize, and perfect for lunches, dinners, or picnics. It balances vibrant herbaceous notes with satisfying protein and crunch, serving up a comforting, versatile meal you’ll reach for again and again.
Ingredients
- 2 cups shredded cooked chicken (or 1 lb grilled chicken, diced)
- 1/2 cup pesto sauce (store-bought or homemade)
- 4 whole**, 8-inch whole wheat tortillas
- 1 cup baby spinach leaves
- 1 cup cherry tomatoes, halved
- 1/2 cup mozzarella pearls or shredded mozzarella
- 1 medium avocado, sliced (optional)
- 1 tablespoon lemon juice, fresh
- to taste salt and pepper
- 1 tablespoon olive oil (for brushing tortillas, optional)
Instructions
- If you’re starting with raw chicken, season and cook it until fully cooked, then dice or shred. If you’re using pre-cooked chicken, skip straight to mixing the ingredients. You want the chicken to be juicy but not dry, so adjust salt after mixing with pesto.
- In a large bowl, combine the shredded chicken with pesto. Toss until every piece is lightly coated. The pesto acts as a flavorful binder, adding brightness and herbal notes to the chicken.
- Prepare the vegetables: rinse spinach and tomatoes, slice the avocado if using, and pat everything dry. The crisp veggies bring fresh texture to the wrap, creating a delightful contrast with the soft pesto chicken.
- Warm the tortillas briefly in a dry skillet or in the microwave for 10-15 seconds to make them pliable. Lay each tortilla flat on a clean surface.
- Spread a small amount of mozzarella over the tortilla (about 2-3 tablespoons worth) if you like a melty, cheesy layer. This also helps hold fillings together when you roll the wrap.
- Evenly distribute the pesto-coated chicken across the tortillas, placing it in a line near the center. Top with spinach, cherry tomatoes, mozzarella, and avocado slices if using. A light drizzle of lemon juice over the veggies brightens the flavors.
- If you prefer a lighter option, skip the avocado and cheese, focusing on the pesto-chicken with crisp veggies. If you want extra protein, add a thin slice of deli turkey or a sprinkle of pine nuts for crunch.
- Tuck both sides of the tortilla in, then roll tightly from the bottom to the top to form a secure wrap. If you’re bringing these for lunch, wrap each in parchment or foil to keep them neat and easy to eat on the go.
- Optionally, brush the outside of the wrap lightly with olive oil and toast in a skillet for 1-2 minutes on each side until the tortilla gains a tiny golden crust and the cheese melts a bit. This step adds extra flavor and helps seal the wrap.
- Slice each wrap in half on a diagonal for easier eating, and serve with a simple side such as fruit, a light green salad, or a yogurt-based dip. If you’re meal-prepping, wrap tightly in plastic wrap and refrigerate for up to 2 days.