Save to Pinterest There's something about the way pesto hits you the moment you open the container—that sharp, grassy fragrance that makes you pause mid-morning and suddenly feel ready for something good. I discovered these wraps during one of those frantic weeks when everything felt rushed, but I still wanted lunch to feel intentional. Wrapping tender chicken in a warm tortilla with vibrant green pesto became my shortcut to feeling like I'd actually taken time for myself, even if I was eating at my desk.
I remember making a batch of these for a picnic where I wasn't sure what everyone would eat, and watching people reach for seconds without asking what was in them told me everything I needed to know. That moment when someone just quietly enjoys what you've made, without fanfare or explanation—that's when you know a recipe has earned its place in your regular rotation.
Ingredients
- Cooked chicken breast, shredded or sliced: Buy a rotisserie chicken if you're short on time, or poach your own for something you can control; two cups (about 300 g) gives you enough filling without overwhelming the wrap.
- Basil pesto: A third cup of store-bought works perfectly, though homemade makes the whole thing feel a bit more intentional if you have fresh basil hanging around.
- Shredded mozzarella cheese: Half a cup melts gently into warm tortillas and binds everything together without being aggressive about it.
- Baby spinach leaves: A cup of these stays tender under the pesto and adds a quiet nutritional boost that doesn't announce itself.
- Medium tomato, thinly sliced: The acidity cuts through the richness and keeps the whole thing from feeling heavy.
- Red onion, thinly sliced: Half a small one gives you bite and crunch; slice it thin so it doesn't overpower.
- Roasted red peppers, sliced: Optional, but they add sweetness and a silky texture that makes the wrap feel more complete.
- Large flour tortillas: Four 10-inch ones cradle everything without tearing; room-temperature ones are easier to work with than cold ones.
- Salt and freshly ground black pepper: Season thoughtfully after you layer everything, tasting as you go.
Instructions
- Bring the chicken and pesto together:
- Scoop your chicken into a medium bowl and pour the pesto over it, then toss until every piece is coated in that green, herbaceous goodness. This step is where flavor actually happens.
- Warm your tortillas gently:
- Pop them into a dry skillet for about 10 to 15 seconds per side, or give them a quick pass in the microwave; they should be warm enough to be pliable without getting crispy or tough.
- Build your wrap with intention:
- Lay a tortilla flat, then layer spinach down the center as your base, followed by the pesto chicken, mozzarella, tomato slices, red onion, and peppers if you're using them. Don't overstuff or everything squishes out when you roll.
- Season and seal:
- Taste a bite of filling and adjust salt and pepper, then fold in the sides and roll tightly from bottom to top, using a little pressure to keep everything compact. If you're eating right away, slice and serve; if you're taking it with you, wrap it in foil or parchment so it stays together.
Save to Pinterest There's a particular satisfaction in holding something warm and substantial that you made in fifteen minutes, knowing it tastes like you spent an hour on it. That's when these wraps stopped being lunch and started being evidence that you're doing just fine.
Making It Your Own
The structure here is flexible enough that you can swap almost anything in without breaking the whole thing. I've tried feta instead of mozzarella, which brings a salty tang that punches differently than the creamier cheese; I've layered in arugula when I didn't have spinach; I've even added a thin smear of hummus under the pesto if I wanted something earthier. The pesto is really the only non-negotiable element because it's what ties everything else into something cohesive.
When You Want More Heat
On days when I want the wrap to feel less delicate, I add a few slices of sun-dried tomato for concentrated sweetness, or a thin layer of Dijon mustard before the pesto. Some people advocate for a drizzle of balsamic vinegar, which I was skeptical about until I tried it and realized it wasn't fighting with the pesto—it was just adding another layer of depth that made the whole thing feel more grown-up.
Portable and Practical
The real magic of this recipe is that it survives travel better than you'd expect. Wrapped tightly in foil or parchment, it stays together, and the flavors actually become more integrated by lunchtime because everything's had time to get to know each other. If you're packing for a hike or a workday, you're essentially eating something better than you would have ordered, which feels like getting away with something.
- Wrap individual wraps tightly in foil or parchment so they don't unroll in your bag.
- Pack any wet components separately if you're worried about sogginess, though honest truth is that these hold up better than most sandwiches.
- Keep them in a cool spot, and they'll be fine for most of a workday.
Save to Pinterest These wraps have become my proof that lunch doesn't require advance planning to feel nourishing. They're the kind of thing you make because you need to eat, and end up genuinely enjoying.
Questions & Answers
- → Can I use a different type of cheese?
Yes, mozzarella can be substituted with feta or provolone for varying flavors and textures.
- → What is the best way to warm the tortillas?
Warm tortillas briefly in a dry skillet or microwave for 10–15 seconds to make them pliable and easier to roll.
- → Can I make the wrap suitable for gluten-free diets?
Use gluten-free tortillas instead of flour tortillas to accommodate gluten-free needs.
- → Is it possible to grill the wrap after assembling?
Yes, grilling the wrap on a panini press adds extra flavor and a crispy exterior.
- → How can I avoid allergens like nuts in the pesto?
Choose or prepare nut-free pesto alternatives to avoid tree nut allergens, especially if pine nuts are a concern.