Chicken Pesto Wraps: Fresh, Flavorful & Ready to Roll
Quick, flavorful, and packed with fresh ingredients—these chicken pesto wraps combine grilled chicken, melty mozzarella, and vibrant basil pesto all wrapped in a warm tortilla. Great for meal prep, lunch on the go, or a light weeknight dinner.
Ingredients
- 2 large chicken breasts grilled or pan-seared, sliced thin
- ⅓ cup pesto sauce homemade or high-quality store-bought
- 1 cup shredded mozzarella cheese
- 4 large tortilla wraps any kind
- 1 cup baby spinach or arugula
- 1 small tomato thinly sliced (optional)
- Salt & black pepper to taste
- Olive oil for cooking (if needed)
Instructions
- Step 1: Cook the Chicken: Season chicken breasts with salt and pepper. Grill or pan-cook over medium heat until cooked through (165°F internal temp), about 6–7 minutes per side. Let rest and slice thin.
- Step 2: Warm the Tortillas: Warm each tortilla for 10–15 seconds on a dry skillet to make them more pliable.
- Step 3: Build the Wraps: Spread a generous spoonful of pesto onto the center of each wrap. Layer with spinach, sliced chicken, shredded mozzarella, and tomato if using. Add a pinch of salt and pepper.
- Step 4: Fold & Roll: Fold the sides of the wrap inward, then roll tightly from the bottom up.
- Step 5: Toast (Optional): For extra crunch, lightly toast each wrap in a skillet for 1–2 minutes per side until golden and crisp.
Notes
Chef Derek’s Secret Tips for Chicken Pesto Wraps
- Sear, then slice – Grill or pan-sear your chicken breasts whole, then let them rest before slicing. This locks in the juices and keeps every bite tender and flavorful.
- Homemade pesto? Use lemon zest. – Add a pinch of lemon zest to your basil pesto to brighten the flavor and cut through the richness of the cheese and chicken.
- Toasted wrap = restaurant vibes. – After wrapping, toast the outside in a skillet for 1–2 minutes per side. It creates a crispy outer shell that gives your wrap that café-style finish.
- Double-layer your cheese. – Place cheese on both the bottom and top of the chicken. When it melts, it helps glue the wrap together and amps up the cheesy goodness.
- Don’t skip the greens. – Spinach or arugula adds texture and freshness, balancing the creamy pesto. Want a peppery bite? Arugula’s your secret weapon.
- Wrap it tight, slice on a bias. – A snug roll prevents mess, and a diagonal slice makes your wrap look gourmet—even if you’re just eating it solo at the kitchen counter.