Pesto Chicken Wrap Delight (Printable version)

A vibrant wrap with tender chicken, basil pesto, fresh greens, and melted cheese—perfect for a quick lunch.

# Ingredient list:

→ Chicken

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

→ Pesto & Cheese

02 - 1/3 cup basil pesto, store-bought or homemade
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 diameter)
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

# Step-by-step guide:

01 - In a medium bowl, mix the cooked chicken with basil pesto until the pieces are thoroughly coated.
02 - Heat the flour tortillas in a dry skillet or microwave for 10 to 15 seconds to increase pliability.
03 - Place each warmed tortilla flat. Arrange baby spinach leaves along the center, then layer the pesto-coated chicken, shredded mozzarella, tomato slices, red onion, and roasted red peppers if using.
04 - Sprinkle salt and freshly ground black pepper over the layered ingredients to enhance the flavor.
05 - Fold in the edges and tightly roll each tortilla to encase the filling securely.
06 - Cut wraps in half and serve immediately, or wrap them in foil or parchment paper for an on-the-go option.

# Expert tips:

01 -
  • It comes together in under 25 minutes, which means you can make lunch feel restaurant-quality without the guilt of takeout.
  • The pesto does almost all the heavy lifting flavor-wise, so you're never stuck with bland chicken.
  • It travels beautifully, making it perfect for days when you'd rather eat outside than stare at your usual lunch spot.
02 -
  • Warm tortillas are non-negotiable—cold ones crack and won't roll without splitting, which turns a pleasant assembly into frustration.
  • Don't skip the layering order; spinach first acts as a barrier so the pesto doesn't soak into the tortilla and make it soggy by the time you eat.
03 -
  • If you have a panini press, a quick 30-second press after wrapping creates something crispy on the outside that feels more intentional, though it's absolutely not necessary.
  • Pre-slice your vegetables the night before and store them in containers; assembly becomes almost meditative then, and you're more likely to make these on busy mornings.
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