Pesto Chicken Wrap (Printable Version)

Tender chicken with zesty pesto, fresh veggies, and melted cheese wrapped for a satisfying meal on the go.

# Ingredient List:

→ Chicken

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

# Directions:

01 - In a medium bowl, mix the cooked chicken with basil pesto until the chicken is evenly 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 leaves down the center, followed by the pesto-coated chicken, shredded mozzarella, tomato slices, red onion, and roasted red peppers if using.
04 - Sprinkle salt and freshly ground black pepper to taste over the assembled ingredients.
05 - Fold in the sides of the tortilla and roll tightly to enclose the filling.
06 - Cut each wrap in half and serve immediately or wrap tightly in foil or parchment paper for portability.

# Expert Advice:

01 -
  • It's ready in 25 minutes flat, which means you can actually make it on a weeknight without stress.
  • The pesto does all the heavy lifting flavor-wise, so the chicken never tastes dry or plain.
  • It travels beautifully—pack it for lunch and it's just as delicious hours later.
02 -
  • The tortilla temperature matters more than you think—a cold, stiff tortilla will split when you try to roll it, and suddenly you're eating a wrap salad instead of a wrap.
  • Don't overstuffy; I learned this the hard way when I piled too much on and created a structural disaster that leaked pesto all over my fingers during lunch.
03 -
  • Assemble your wraps in the order listed, not in whatever order feels convenient—this prevents the hot chicken from wilting vegetables that should stay crisp.
  • If you're making these ahead for the next day, wrap them individually in parchment paper so they don't stick together, and they'll taste fresher when you unwrap them.
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