Pin it I discovered pesto chicken wraps on a Tuesday afternoon when my fridge had chicken leftovers and a jar of pesto begging to be used. What started as a quick lunch solution turned into something I now make constantly—it's that rare combination of genuinely delicious and almost impossible to mess up. The first time, I tossed everything together without much thought, but the brightness of the pesto against the tender chicken made me pause mid-bite. Now I'm that person who makes these for picnics, work lunches, and quiet evenings when I want something satisfying without the fuss.
Last summer, I brought these wraps to a friend's hike, wrapped them in foil and tucked them into a backpack. By the time we reached the overlook, they'd become slightly warm and somehow even better—the flavors had melded into something almost richer than when I'd made them that morning. Everyone asked for the recipe, and I realized it was partly the wraps themselves, but mostly that they tasted like I'd put care into something simple.
Ingredients
- Cooked chicken breast: Use whatever you have—rotisserie chicken, leftover grilled chicken, or even store-bought shredded varieties all work beautifully, saving you cooking time.
- Basil pesto: If you have 10 minutes and a food processor, homemade is genuinely worth it, but don't skip this wrap if you don't—jarred pesto is your friend.
- Shredded mozzarella cheese: Fresh mozzarella gets lost in the wrap's texture, so the shredded kind distributes better and melts slightly from the warm chicken.
- Baby spinach leaves: The tender variety wilts beautifully against warm ingredients without becoming a soggy mess.
- Medium tomato: Slice it thin so it doesn't slide around during rolling, and try to use one that's actually flavorful—the pale supermarket tomato won't do this wrap justice.
- Red onion: Those paper-thin slices add a sharp bite that keeps the whole thing from feeling too creamy.
- Roasted red peppers: These are optional, but they add sweetness and a silky texture that transforms the wrap from good to memorable.
- Large flour tortillas: The 10-inch size matters—anything smaller and you're fighting with proportions, anything larger and rolling becomes awkward.
Instructions
- Dress the chicken with pesto:
- Pour the pesto over your cooked chicken in a bowl and toss it until every piece glistens with green. This is your flavor foundation, so don't be shy—you want the pesto clinging to the chicken, not pooling at the bottom.
- Warm your tortillas:
- A quick 10-second blast in a dry skillet or 15 seconds in the microwave makes them pliable instead of crackly. Cold tortillas will split when you roll them, so this step actually matters.
- Build the wrap in layers:
- Lay your tortilla flat, then arrange spinach down the center as your base—it acts as a barrier against moisture. Layer the pesto chicken on top, then cheese, tomato, red onion, and peppers in that order, keeping everything toward the center.
- Season and roll:
- Taste a piece of chicken before sealing everything up, and adjust salt and pepper to your preference. Fold in the sides first, then roll from the bottom up tightly enough that everything stays put but loose enough that the tortilla doesn't tear.
- Slice and serve:
- Cut each wrap in half on a diagonal—it looks better and the angled cut actually holds everything together better than a straight cut. Serve immediately or wrap in foil for later, and just know it tastes equally good either way.
Pin it I made these for a friend who'd been vegetarian her whole life and was nervous about eating chicken, so I added extra roasted red peppers and spinach. Watching her take that first bite and smile without hesitation reminded me that good food is sometimes the best way to say you're thinking of someone.
Making This Wrap Your Own
The beauty of this wrap is how forgiving it is to substitution. I've swapped mozzarella for feta when that's what I had, added crispy bacon to the mix on hungrier days, and even spread a thin layer of hummus under the pesto when I wanted earthiness. Fresh herbs like dill or oregano layered between the spinach and chicken add brightness, and a squeeze of fresh lemon juice right before rolling brings everything into sharper focus. The wrap works with whatever vegetables are actually in season and good in your market, so think of this recipe as a template, not a rule.
Storage and Portability
These wraps travel better than almost any other lunch option I've found. Wrapped tightly in foil or parchment, they'll hold up for hours in a lunch box without getting soggy, and they taste just as good at room temperature as they do fresh. I've even made four on Sunday afternoon and eaten them throughout the week for lunch, pulling one from the fridge each morning. The flavors actually settle and deepen overnight, so if you have the time, assembling them the night before is a legitimate advantage.
Timing and Preparation
The entire assembly takes maybe 10 minutes once you have your ingredients prepped, which is why I love making these on busy weeknights or when I'm hosting impromptu gatherings. The cooking time listed is really just the microwave warming of tortillas—everything else is building. Have your ingredients sliced and ready before you start, and the process becomes almost meditative, your hands remembering the motions faster than you'd expect.
- If you're using raw vegetables, chop everything first so assembly becomes a smooth operation.
- Keep pesto at room temperature so it spreads easily across the chicken without the tortilla resisting.
- Four wraps feed four people as a main dish, or stretch to six servings if you're serving alongside a side salad or soup.
Pin it These wraps have become my go-to answer when someone asks what to bring to a gathering or what I'm having for lunch. There's something satisfying about eating something this straightforward and real.
Recipe FAQs
- → Can I use homemade pesto instead of store-bought?
Absolutely! Homemade pesto offers a fresher taste and allows you to adjust ingredients like garlic and nuts to your preference.
- → What’s the best way to warm the tortillas?
Warm tortillas briefly in a dry skillet over medium heat or microwave them for 10–15 seconds to make them pliable and easy to roll.
- → Can I substitute mozzarella with another cheese?
Yes, cheeses like feta or provolone work well, adding different flavors and textures to the wrap.
- → Are there options for dietary restrictions?
Use gluten-free tortillas for gluten sensitivity and nut-free pesto if allergies are a concern. Whole-wheat wraps can add extra fiber.
- → How can I make the wrap more portable?
After rolling, wrap it tightly in foil or parchment paper to keep it secure and easy to carry for meals on the go.