Easy Pesto Chicken Wrap

Here’s my go-to pesto chicken wrap recipe, with fresh basil pesto, tender grilled chicken, crisp vegetables, and everything rolled up in a soft flour tortilla.

These wraps have become my lunchtime staple, and I often make extra chicken and pesto on Sunday so I can quickly put them together during the week. They’re perfect for busy days, and my kids love taking them to school too!

What Kind of Wraps Should I Use?

The type of wrap you choose can really make or break your pesto chicken wrap experience. Regular flour tortillas are a classic choice and work great, but you’ve got plenty of other options too. Whole wheat wraps add a nutty flavor and extra fiber, while spinach wraps bring a fun green color that matches the pesto theme. If you’re watching your carbs, low-carb tortillas or even large lettuce leaves can work as alternatives. Just make sure whatever wrap you choose is fresh and pliable – nobody wants a wrap that cracks when you fold it! For the best results, warm your wrap slightly before filling it, as this makes it more flexible and easier to roll.

Options for Substitutions

This wrap recipe is super adaptable and you can make several swaps based on what you have in your kitchen:

• Pesto sauce: You can use store-bought or homemade pesto. If you’re out of traditional basil pesto, try sun-dried tomato pesto or even olive tapenade for a different spin.
• Wraps: Regular flour tortillas work great, but feel free to use whole wheat, spinach, or gluten-free wraps. Even large lettuce leaves can work for a low-carb option.
• Romaine lettuce: Any crispy lettuce works here – try iceberg, green leaf, or mixed salad greens. Baby spinach is another good choice.
• Cherry tomatoes: Regular diced tomatoes work just as well. You could also use roasted red peppers or sun-dried tomatoes for a different flavor.
• Mayonnaise: Greek yogurt makes a great substitute for a lighter version. You can also use light mayo or even mashed avocado.
• Capers: If you don’t have capers, try finely chopped green olives or pickles to get that salty, briny taste.
• Dijon mustard: Yellow mustard or whole grain mustard can work in place of Dijon. Just use the same amount.

Watch Out for These Mistakes While Cooking

The biggest challenge when making pesto chicken wraps is overfilling them, which can lead to messy eating and torn wraps – stick to about 1/2 cup of filling per wrap and leave a border around the edges for proper rolling. A common mistake is using cold wraps straight from the fridge, which can make them crack and break; instead, warm them slightly in the microwave for 10-15 seconds or on a dry skillet to make them more pliable. To keep your wraps from getting soggy, pat the chicken and vegetables dry with paper towels before assembly, and if you’re making them ahead, consider keeping the dressing separate until serving time. For the best flavor balance, toss your chicken in the pesto sauce first and let it sit for at least 10 minutes before assembling the wraps, allowing the flavors to properly combine.

What to Serve With Pesto Chicken Wraps?

These fresh and filling pesto chicken wraps make a great lunch or dinner, and there are lots of tasty sides that go perfectly with them! A simple bowl of crispy kettle chips adds a nice crunch, while a light Greek pasta salad makes the meal more filling. For something lighter, try a cup of minestrone soup or a handful of sweet potato fries on the side. If you’re serving these wraps for dinner, a fresh fruit salad adds a sweet contrast to the savory pesto and helps round out the meal.

Storage Instructions

Prep Ahead: You can make the pesto chicken mixture up to 2 days ahead – just combine the chicken, pesto, and parmesan cheese and keep it in the fridge. The caesar dressing can also be made 3-4 days in advance, which makes assembling these wraps super quick when you’re ready!

Keep Fresh: If you’ve already assembled your wraps, they’ll stay good in the fridge for about 24 hours. To prevent them from getting soggy, wrap them tightly in plastic wrap or aluminum foil. Pro tip: keep the lettuce and tomatoes separate until you’re ready to eat if you’re making these for later.

Pack for Lunch: These wraps make perfect packed lunches! Just assemble them in the morning or the night before, wrap them well, and keep them cool with an ice pack. The flavors actually get better as they sit for a few hours, making them even tastier by lunchtime.

Preparation Time	15-20 minutes
Cooking Time	5-10 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 100-110 g
• Fat: 100-110 g
• Carbohydrates: 80-90 g

Ingredients

For the Caesar dressing:

• 1 1/2 tbsp capers with their brine
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup mayonnaise (I prefer Hellmann’s for this creaminess)
• 2 tsp Worcestershire sauce
• 2 tsp Dijon mustard
• 1/4 cup grated Parmesan cheese (freshly grated for best flavor)
• 3 tbsp fresh lemon juice
• 2 minced garlic cloves
• 2 tbsp olive oil

For the pesto chicken:

• 1/3 cup pesto sauce (store-bought or homemade)
• 2 cups cooked chicken (shredded or diced into 1/2-inch pieces)
• 3 tbsp grated Parmesan cheese

For the salad:

• 4 cups shredded romaine lettuce
• 1 cup sliced cherry tomatoes

For assembly:

• 4 wraps (large tortillas, about 10-inches)

Step 1: Prepare Ingredients

Start by chopping the grilled chicken into small bite-sized pieces and set them aside.

If you’re making Spinach Walnut Pesto, prepare it now and set it aside as well.

Proceed to shred the romaine lettuce and chop the tomatoes.

Set these aside for later use.

Step 2: Make the Caesar Dressing

In a small food processor or blender, add the ingredients for the Caesar dressing.

Blend them together until smooth.

Taste the dressing and add a pinch more salt if desired to suit your taste preferences.

Step 3: Mix the Salad

In a medium-sized bowl, combine the shredded romaine, chopped tomatoes, and half of the prepared Caesar dressing.

Mix well to ensure that the salad ingredients are evenly coated in the dressing.

Step 4: Coat the Chicken with Pesto

In a large bowl, combine the chopped grilled chicken with the prepared pesto.

Mix thoroughly to ensure that each piece of chicken is evenly coated with the pesto for maximum flavor.

Step 5: Assemble the Wrap

Lay out a wrap flat on a work surface.

Add the salad mixture to the center of the wrap, being careful not to overstuff as this may cause the wrap to fall apart.

Next, add a generous amount of the pesto-coated chicken on top of the salad.

Optionally, sprinkle extra Parmesan cheese and drizzle a bit more dressing inside the wrap, or save the leftover dressing for dipping.

Step 6: Fold and Serve

Carefully fold the wrap up like a burrito, tucking in the sides as you roll.

You can enjoy the wrap as is, or for a warm option, heat a skillet with a spritz of oil over medium heat.

Lay the wrap seam-side down in the skillet and toast for about 2-3 minutes on each side until golden and heated through.

Enjoy your delicious and satisfying wrap!