Pesto Chicken Wrap Delight (Printer View)

Tender pesto-coated chicken with fresh veggies and melted cheese in a warm flour tortilla.

# What you'll need:

→ Chicken

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

→ Pesto & Cheese

02 - 1/3 cup basil pesto
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)
09 - Salt and freshly ground black pepper, to taste

# Method:

01 - In a medium bowl, toss the cooked chicken with basil pesto until the chicken is thoroughly coated.
02 - Heat the flour tortillas in a dry skillet or microwave for 10 to 15 seconds until pliable.
03 - Place each tortilla flat and layer baby spinach leaves down the center, then add the pesto-coated chicken, shredded mozzarella, tomato slices, red onion, and roasted red peppers if desired.
04 - Sprinkle with salt and freshly ground black pepper to taste, fold in the sides, then roll tightly to form a wrap.
05 - Slice each wrap in half and serve immediately, or wrap tightly in foil or parchment paper to take on the go.

# Expert Advice:

01 -
  • It comes together in 25 minutes flat, which means you can make lunch right before you need it or prep a batch on Sunday without sacrificing your entire afternoon.
  • The pesto does all the heavy lifting flavor-wise, so even plain cooked chicken transforms into something that tastes intentional and restaurant-quality.
  • It's endlessly flexible—swap vegetables based on what you have, use different cheeses, grill it if you want something warm; the wrap stays good either way.
02 -
  • The tortilla temperature matters more than you'd think—a cold tortilla will tear when you try to fold it, but even ten seconds of warmth makes all the difference.
  • Don't overstuff; I learned this the hard way when a wrap exploded in my lap. Stick to the layers as written, and your wrap will hold together like it was meant to.
  • Pesto has a way of making everything around it taste better, but it can also overpower if you use too much; a third cup is genuinely the right amount.
03 -
  • If you have a panini press, warm the assembled wrap in it for a minute or two—the exterior gets a light char that adds flavor and the filling warms through in a way that tastes almost melted.
  • Prep your ingredients in advance by slicing and storing vegetables in containers; when you're ready to eat, you're just assembling rather than chopping, which makes weekday lunch actually feasible.
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