Pin Chicken Pesto Wraps bring together bold flavors and nourishing ingredients in a meal you can make in half an hour. On hectic days when everyone is hungry and short on time, these wraps answer the call and are high in protein, loaded with fresh greens, and easy to customize. They hit that sweet spot between comforting and fresh, and you will want to make them on repeat.
I started making these Chicken Pesto Wraps for packed lunches and they quickly became a family favorite. Now even my pickiest child looks forward to lunch day when these are on the table.
Ingredients
- Cooked chicken breast: provides a tender and hearty protein Choose rotisserie or home-cooked and shred while still warm for easier mixing
- Basil pesto: brings herby freshness and nutty richness Homemade or a high-quality store version both work well Check for fresh green color and a bright aroma
- Baby spinach leaves: add a crisp texture and mild earthy taste Look for leaves with deep green color and no wilting
- Sun-dried tomatoes: deliver a tangy punch and chewy bite Go for the oil-packed kind for the best flavor
- Mozzarella cheese: gives creaminess and classic melt For best stretch grate your own from a fresh block
- Parmesan cheese: offers salty sharpness Buy a wedge and grate yourself for brighter flavor
- Whole wheat tortillas: make the perfect sturdy wrap without falling apart Select large flexible ones to hold up to fillings without cracking
- Salt and pepper: round out the flavors Taste and adjust after mixing
- Olive oil: brings a golden finish when grilling Use a good extra virgin oil for maximum flavor when toasting
Instructions
- Prepare the Chicken Mixture:
- In a large bowl combine the shredded chicken with basil pesto Toss so every shred is coated Add spinach leaves sun-dried tomatoes mozzarella and Parmesan Finish with a light sprinkle of salt and pepper Mix again until everything is evenly blended
- Assemble the Wraps:
- Place a tortilla on a flat clean surface Spoon about one quarter of the chicken mixture down the center of the tortilla Gently spread it into a horizontal line but keep two inches clear at each side to make rolling easier
- Wrap It Up:
- Fold the left and right edges of the tortilla over the filling Next take the edge closest to you and roll it tightly over the chicken mixture Continue to roll pressing gently as you go This keeps the filling inside and makes neat tidy wraps Repeat with the rest of the tortillas
- Grill for Crispiness:
- Heat a little olive oil in a skillet over medium heat Once hot lay the wraps seam side down in the skillet Press lightly with a spatula Grill for two to three minutes on each side until the wraps are golden brown and heated through For a crisper wrap do not crowd the pan and turn only once
- Serve:
- Transfer the wraps to a cutting board and slice in half at an angle The warm melty cheese and pesto make every bite special Serve with extra pesto or a simple green salad for a complete meal
Pin I especially love the sun-dried tomatoes in this recipe They remind me of my grandmother's kitchen where she always kept a big jar at the ready for salads and sandwiches Each bite brings back those memories of cooking together on a Sunday afternoon
Storage Tips
Wrap leftovers tightly in foil or plastic and store in the refrigerator They hold up well for up to three days Reheat in a skillet or oven for best texture To pack for lunch keep wraps chilled and slice just before eating so they stay fresh
Ingredient Substitutions
Use leftover rotisserie turkey or cooked tofu for a different protein Try arugula or kale in place of spinach for a peppery kick Any melty cheese like provolone or gouda can be swapped for mozzarella Adjust pesto for nut free or vegan diets as needed
Serving Suggestions
Pair Chicken Pesto Wraps with tomato soup or a crisp Caesar salad for a comforting dinner For a heartier meal add roasted vegetables or a side of seasoned sweet potato fries These wraps are also great picnic fare simply wrap tightly and pack a small container of extra pesto for dipping
Cultural Context
Combining chicken and pesto in a wrap is a modern spin on classic Italian flavors blended with the quick prep of American kitchen habits This dish bridges old world taste with new world convenience making it a favorite for multi-generational households
Seasonal Adaptations
Substitute spinach with arugula or baby kale in fall Add roasted red peppers or grilled zucchini in summer Swap sun-dried tomatoes for fresh cherry tomatoes in spring
Success Stories
Many friends have shared that these Chicken Pesto Wraps were their gateway into meal prepping for the week One friend even claimed these wraps made her school lunch the envy of her office The simple steps and forgiving nature of the recipe allow everyone to find their version of perfection
Freezer Meal Conversion
Freeze fully assembled but ungrilled wraps in airtight bags Thaw overnight in the fridge then grill just before serving For busy families I recommend freezing wraps with no raw greens for best texture after reheating
Pin Serve these wraps hot off the skillet for maximum flavor or pack them up for delicious lunches all week long. Customize with your favorite greens or cheeses and enjoy every bite!
Recipe Q&A
- → Can other proteins replace the chicken?
Yes, try turkey, tofu, or chickpeas for a different yet delicious filling.
- → How can I add extra crunch?
Include sliced cucumbers, bell peppers, or shredded carrots inside the wraps.
- → Is grilling necessary?
Grilling adds a crispy texture but they're also tasty served cold or at room temperature.
- → What cheese alternatives work well?
Swap in provolone, feta, or dairy-free shreds to suit your taste or dietary needs.
- → How long can the wraps be stored?
Wrapped tightly and refrigerated, they stay fresh for up to 2 days.