Pesto Chicken Wrap Flavor (Print version)

A fresh wrap featuring tender chicken, basil pesto, veggies, and melted mozzarella for a tasty, easy meal.

# What you'll need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded or sliced (approximately 10.6 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

# Directions:

01 - In a medium bowl, mix the cooked chicken with basil pesto until thoroughly coated.
02 - Heat the tortillas in a dry skillet or microwave for 10 to 15 seconds until pliable.
03 - Place each tortilla flat and layer baby spinach, pesto chicken, shredded mozzarella, tomato slices, red onion, and roasted red peppers down the center.
04 - Sprinkle salt and freshly ground black pepper over the layered ingredients to taste.
05 - Fold in the sides of the tortilla and roll tightly to enclose the filling completely.
06 - Cut the wraps in half and serve immediately, or wrap tightly in foil or parchment paper for portability.

# Expert Tips:

01 -
  • Ready in 25 minutes flat, which means you can make lunch without planning ahead.
  • The pesto does all the heavy lifting flavor-wise, so even basic ingredients taste restaurant-quality.
  • Completely portable and holds up beautifully for hours, making it perfect for actual eating-on-the-go moments.
02 -
  • Cold pesto chicken works fine, but warm chicken makes everything taste more cohesive—if you're using leftovers, a quick 30-second microwave heat-up transforms the whole wrap.
  • Pat your tomatoes and peppers dry with a paper towel before assembling, or the excess moisture will make your wrap soggy within an hour.
03 -
  • A panini press or skillet over medium heat for 2-3 minutes per side after rolling will seal everything together and make the cheese melt into every layer—it's a game-changer if you're eating immediately.
  • Double the pesto recipe and make extra just for the wraps—you'll find yourself using it on sandwiches, pasta, and vegetables for days afterward, and it tastes like a small victory every time.
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