Pesto chicken wraps are the answer to your weeknight dinner dilemmas! Imagine sinking your teeth into a vibrant, flavorful wrap bursting with juicy chicken, creamy pesto, and crisp vegetables. It’s a symphony of textures and tastes that will leave you craving more. But these aren’t just delicious; they’re incredibly quick and easy to prepare, making them perfect for busy weeknights or a light lunch on the go.
While the exact origins of chicken wraps are somewhat modern, the inspiration clearly comes from the rich culinary traditions of Mediterranean and Italian cuisine. Pesto, a vibrant green sauce originating from Genoa, Italy, has been a beloved staple for centuries, adding a burst of fresh basil flavor to pasta, sandwiches, and, of course, these delightful wraps. The combination of grilled or pan-fried chicken with pesto is a match made in culinary heaven, offering a satisfying and healthy meal option.
People adore pesto chicken wraps for their incredible versatility and convenience. They’re easily customizable to suit individual preferences – add your favorite vegetables, cheeses, or even a drizzle of balsamic glaze for an extra touch of sweetness. The creamy pesto complements the savory chicken beautifully, while the crisp vegetables provide a refreshing crunch. Whether you’re looking for a quick and easy dinner, a portable lunch, or a crowd-pleasing appetizer, these wraps are sure to be a hit. So, let’s get started and create these flavor-packed wraps together!
Ingredients:
- For the Chicken:
- 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- For the Pesto:
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil, plus more as needed
- Salt and freshly ground black pepper to taste
- For the Wraps:
- 4 large flour tortillas (10-12 inch diameter)
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1 cup fresh mozzarella cheese, sliced or shredded
- 1/2 cup roasted red peppers, sliced (from a jar is fine)
- Optional: Fresh spinach or arugula for added greens
Preparing the Pesto
Okay, let’s start with the pesto! You can definitely use store-bought pesto to save time, but homemade pesto is just so much fresher and tastier. Trust me, it’s worth the little bit of extra effort. Here’s how I make mine:
- Gather your ingredients: Make sure you have your fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil ready to go.
- Toast the pine nuts (optional but recommended): Toasting the pine nuts brings out their nutty flavor and adds a nice depth to the pesto. You can toast them in a dry skillet over medium heat for a few minutes, stirring constantly, until they’re lightly golden brown. Watch them carefully, as they can burn quickly! Alternatively, you can toast them in the oven at 350°F (175°C) for 5-7 minutes.
- Combine ingredients in a food processor: Place the basil leaves, toasted pine nuts, minced garlic, and Parmesan cheese in the bowl of a food processor.
- Pulse and drizzle: Pulse the food processor a few times to coarsely chop the ingredients. Then, with the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. You might need to add a little more olive oil if it seems too thick.
- Season to taste: Season the pesto with salt and freshly ground black pepper to taste. Give it a good stir and adjust the seasoning as needed.
- Store (if not using immediately): If you’re not using the pesto right away, transfer it to an airtight container and store it in the refrigerator. You can also freeze pesto for longer storage. To prevent it from browning, drizzle a thin layer of olive oil over the top before freezing.
Preparing the Chicken
Now, let’s get the chicken ready. This is a super simple process, and you can even marinate the chicken in the spices for a few hours (or overnight!) for even more flavor.
- Prepare the chicken breasts: If your chicken breasts are very thick, you can pound them to an even thickness (about 1/2 inch) using a meat mallet. This will help them cook more evenly. You can also slice them horizontally to create thinner cutlets.
- Season the chicken: In a small bowl, combine the olive oil, garlic powder, onion powder, dried oregano, red pepper flakes (if using), salt, and pepper.
- Marinate (optional): Rub the spice mixture all over the chicken breasts, making sure they’re evenly coated. If you have time, let the chicken marinate in the refrigerator for at least 30 minutes, or up to overnight. This will allow the flavors to penetrate the chicken and make it even more delicious.
- Cook the chicken: There are several ways you can cook the chicken:
- Pan-frying: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts to the skillet and cook for about 5-7 minutes per side, or until they’re cooked through and the internal temperature reaches 165°F (74°C).
- Grilling: Preheat your grill to medium-high heat. Grill the chicken breasts for about 5-7 minutes per side, or until they’re cooked through and the internal temperature reaches 165°F (74°C).
- Baking: Preheat your oven to 375°F (190°C). Place the chicken breasts on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, or until they’re cooked through and the internal temperature reaches 165°F (74°C).
- Rest the chicken: Once the chicken is cooked, remove it from the heat and let it rest for a few minutes before slicing. This will allow the juices to redistribute, resulting in more tender and flavorful chicken.
- Slice the chicken: Slice the chicken breasts into thin strips or bite-sized pieces.
Assembling the Pesto Chicken Wraps
Alright, the fun part! Now we get to put everything together and create these amazing pesto chicken wraps. Get ready for a flavor explosion!
- Warm the tortillas (optional): Warming the tortillas makes them more pliable and easier to roll. You can warm them in a dry skillet over medium heat for a few seconds per side, or in the microwave for about 15-20 seconds.
- Spread the pesto: Spread a generous layer of pesto over each tortilla, leaving a small border around the edges.
- Add the fillings: Arrange the sliced chicken, sun-dried tomatoes, mozzarella cheese, and roasted red peppers over the pesto. If you’re using fresh spinach or arugula, add a layer of that as well.
- Roll up the wraps: Fold in the sides of the tortilla, then tightly roll it up from the bottom.
- Cut and serve: Cut each wrap in half on a diagonal. Serve immediately, or wrap them individually in plastic wrap and store them in the refrigerator for later.
Tips and Variations:
- Add some veggies: Feel free to add other veggies to your wraps, such as sliced avocado, cucumbers, or bell peppers.
- Use different cheeses: Instead of mozzarella, try using provolone, fontina, or even goat cheese.
- Make it spicy: Add a pinch of red pepper flakes to the pesto or use a spicy pesto.
- Grill the wraps: For a warm and crispy wrap, grill them for a few minutes per side after assembling.
- Make it a salad: If you’re watching your carbs, you can skip the tortilla and serve the pesto chicken and fillings over a bed of lettuce.
- Make it ahead: You can prepare the pesto and chicken ahead of time and store them in the refrigerator. Then, simply assemble the wraps when you’re ready to eat.
Enjoy!
I hope you enjoy these pesto chicken wraps as much as I do! They’re perfect for a quick and easy lunch, dinner, or snack. Let me know in the comments if you try them and what variations you come up with!
Conclusion:
This isn’t just another lunch recipe; it’s a flavor explosion waiting to happen! These Pesto Chicken Wraps are a must-try because they perfectly balance fresh, vibrant flavors with satisfying textures. The creamy pesto, juicy chicken, crisp vegetables, and soft tortilla create a symphony in your mouth that you won’t soon forget. Seriously, forget those boring sandwiches – this is your new go-to for a quick, healthy, and incredibly delicious meal.
But the best part? This recipe is incredibly versatile! Feel free to experiment with different ingredients to make it your own. Craving a little heat? Add a pinch of red pepper flakes to the pesto or a drizzle of sriracha mayo. Want to boost the veggie content? Throw in some sliced bell peppers, cucumbers, or even some shredded carrots. For a vegetarian option, swap the chicken for grilled halloumi cheese or marinated tofu. The possibilities are truly endless!
Beyond the basic wrap, think about how you can elevate the experience. These Pesto Chicken Wraps are fantastic served with a side of sweet potato fries for a more substantial meal. Or, for a lighter option, pair them with a simple green salad dressed with a lemon vinaigrette. They’re also perfect for picnics, potlucks, or even a quick and easy dinner on a busy weeknight. You could even cut them into smaller pinwheels for a fun and flavorful appetizer.
And don’t forget about the pesto itself! While the recipe calls for store-bought pesto for convenience, making your own homemade pesto takes these wraps to a whole new level. Fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil – the aroma alone is enough to make your mouth water! Plus, you can customize the pesto to your liking, adding more garlic for a bolder flavor or using different nuts for a unique twist.
I’m so confident that you’ll love these Pesto Chicken Wraps that I urge you to give them a try. They’re quick, easy, and packed with flavor – what’s not to love? And once you’ve made them, I’d love to hear about your experience! Did you make any modifications? What were your favorite additions? Share your photos and comments below – I can’t wait to see your creations!
So, ditch the boring lunches and embrace the deliciousness of these Pesto Chicken Wraps. They’re a guaranteed crowd-pleaser and a surefire way to brighten up your day. Get in the kitchen, get creative, and get ready to enjoy a truly unforgettable meal. Happy wrapping!
Pesto Chicken Wraps: The Ultimate Guide to Delicious & Easy Lunches
Delicious and easy Pesto Chicken Wraps filled with juicy chicken, homemade pesto, sun-dried tomatoes, mozzarella, and roasted red peppers. Perfect for a quick lunch or dinner!
Ingredients
- 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil, plus more as needed
- Salt and freshly ground black pepper to taste
- 4 large flour tortillas (10-12 inch diameter)
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1 cup fresh mozzarella cheese, sliced or shredded
- 1/2 cup roasted red peppers, sliced (from a jar is fine)
- Optional: Fresh spinach or arugula for added greens
Instructions
- Gather your fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil.
- Toast the pine nuts in a dry skillet over medium heat for a few minutes, stirring constantly, until lightly golden brown. Alternatively, toast in the oven at 350°F (175°C) for 5-7 minutes.
- Combine basil, pine nuts, garlic, and Parmesan in a food processor.
- Pulse to coarsely chop. With the processor running, slowly drizzle in olive oil until desired consistency is reached. Add more oil if needed.
- Season with salt and pepper to taste.
- Store in an airtight container in the refrigerator or freeze for longer storage (drizzle with olive oil before freezing).
- Pound chicken breasts to an even 1/2 inch thickness or slice horizontally into cutlets.
- In a small bowl, combine olive oil, garlic powder, onion powder, oregano, red pepper flakes (if using), salt, and pepper.
- Rub the spice mixture all over the chicken breasts.
- Marinate in the refrigerator for at least 30 minutes, or up to overnight (optional).
- Cook the chicken using one of the following methods:
- Pan-frying: Heat olive oil in a skillet over medium-high heat. Cook for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C).
- Grilling: Preheat grill to medium-high heat. Grill for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C).
- Baking: Preheat oven to 375°F (190°C). Bake on a parchment-lined baking sheet for 20-25 minutes, or until internal temperature reaches 165°F (74°C).
- Let the chicken rest for a few minutes before slicing into thin strips or bite-sized pieces.
- Warm the tortillas in a dry skillet or microwave (optional).
- Spread a generous layer of pesto over each tortilla, leaving a small border.
- Arrange the sliced chicken, sun-dried tomatoes, mozzarella cheese, and roasted red peppers over the pesto. Add spinach or arugula if desired.
- Fold in the sides of the tortilla, then tightly roll it up from the bottom.
- Cut each wrap in half on a diagonal. Serve immediately or wrap individually and store in the refrigerator.
Notes
- Add other veggies like sliced avocado, cucumbers, or bell peppers.
- Use different cheeses like provolone, fontina, or goat cheese.
- Add a pinch of red pepper flakes to the pesto or use a spicy pesto for heat.
- Grill the wraps for a few minutes per side after assembling for a warm and crispy wrap.
- Skip the tortilla and serve the pesto chicken and fillings over a bed of lettuce for a salad.
- Prepare the pesto and chicken ahead of time and store them in the refrigerator for easy assembly.
