Irresistibly Easy Pesto Chicken Wraps for Quick Meals
Quick and satisfying Pesto Chicken Wraps combine juicy chicken, spinach, and sun-dried tomatoes for a flavorful meal.
Equipment
- Skillet
- Mixing bowl
Ingredients
For the Wraps
- 4 each Whole Wheat Tortillas Hearty structure and extra fiber
- 2 cups Cooked Chicken Breast Juicy flavor; substitute with turkey or tofu
For the Filling
- 1/2 cup Basil Pesto Adjust for nut-free or vegan option
- 2 cups Baby Spinach Leaves Fresh greens; consider arugula for a peppery flavor
- 1/2 cup Sun-Dried Tomatoes Sweet-tart essence; cherry tomatoes as alternative
- 1/2 cup Mozzarella Cheese Melts beautifully; substitute with gouda or dairy-free
- 1/4 cup Parmesan Cheese Enhances umami; or use nutritional yeast for vegan
Seasonings & Extras
- 1 teaspoon Salt Adjust to taste
- 1 teaspoon Pepper Adjust to taste
- 2 tablespoons Olive Oil For grilling
Instructions
Preparation
- In a large mixing bowl, combine the shredded chicken and basil pesto. Add baby spinach leaves, sun-dried tomatoes, mozzarella, parmesan, salt, and pepper. Mix until everything is well incorporated and vibrant.
- Start by laying a tortilla flat on a clean surface. Spoon about 1/4 of the filling down the center, leaving a 2-inch border on each side for folding.
- Carefully fold the sides of the tortilla over the filling, then roll from the bottom up, enclosing the filling securely. Repeat with the remaining tortillas.
- Heat a drizzle of olive oil in a skillet over medium heat. Place the wraps seam-side down in the skillet and grill for about 2-3 minutes, until golden brown and crispy.
- Slice the wraps in half and serve immediately, perhaps with extra pesto or a side salad for a refreshing touch.
Notes
Perfectly shredded chicken ensures even distribution of flavor. Fresh pesto variations enhance the recipe. Store leftovers wrapped tightly in the fridge for up to 3 days, or freeze for up to 2 months.