The pesto chicken wrap is a flavor-packed, incredibly versatile meal perfect for busy weeknights or quick lunches. Say goodbye to boring sandwiches and hello to a vibrant, satisfying wrap that’s as easy to make as it is delicious. This recipe is designed for maximum flavor with minimal effort, making it an ideal go-to for any occasion.
Key Ingredients for Pesto Chicken Wrap
- 1 pound boneless, skinless chicken breasts or thighs
- 1/2 cup store-bought or homemade basil pesto
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 4 large whole wheat or spinach tortillas (about 10-12 inches in diameter)
- 1 cup chopped fresh spinach or arugula
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese or shredded mozzarella
- Optional: 1/4 cup thinly sliced red onion, toasted pine nuts
How to Make Pesto Chicken Wrap
This pesto chicken wrap is a culinary dream come true for anyone seeking speed, simplicity, and exceptional taste. Imagine tender, flavorful chicken infused with aromatic pesto, all bundled into a warm tortilla with a medley of fresh, vibrant ingredients. It’s incredibly satisfying and can be on your table in under 30 minutes, proving that gourmet doesn’t have to be complicated.
Step-by-Step Instructions
- Prepare the Chicken: If using chicken breasts, you may want to pound them slightly to an even thickness for quicker and more uniform cooking. Pat the chicken dry with paper towels. In a small bowl, whisk together the pesto, salt, and pepper. Rub this pesto mixture all over the chicken pieces, ensuring they are well-coated.
- Cook the Chicken: Heat the olive oil in a large skillet or grill pan over medium-high heat. Once the pan is hot, carefully place the pesto-coated chicken in the skillet. Cook for about 6-8 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The pesto may char slightly, which adds a lovely depth of flavor.
- Rest and Shred the Chicken: Once cooked, remove the chicken from the skillet and let it rest on a cutting board for about 5-10 minutes. This resting period is crucial to ensure the chicken stays moist and juicy. After resting, shred the chicken using two forks or a knife into bite-sized pieces.
- Warm the Tortillas: While the chicken rests, gently warm the tortillas. You can do this by heating them for a few seconds in a dry skillet over medium heat, wrapping them in a damp paper towel and microwaving for 20-30 seconds, or directly over a low gas flame for a few seconds per side (watch carefully to avoid burning). Warming makes them more pliable and less likely to tear when you fill them.
- Assemble the Wraps: Lay each warm tortilla flat. Divide the shredded pesto chicken evenly among the tortillas, placing it down the center.
- Add the Fillings: Top the chicken with a generous handful of fresh spinach or arugula. Scatter the halved cherry tomatoes over the greens. Sprinkle with crumbled feta cheese or shredded mozzarella. If using, add thinly sliced red onion and toasted pine nuts for extra crunch and flavor.
- Wrap it Up: To fold the wrap, bring the two sides of the tortilla inwards, over the filling. Then, tightly roll the bottom edge upwards to enclose the filling completely. If you find it challenging, try folding one side completely over the filling, then tucking in the edge of the other side before rolling it snugly.
Why You’ll Love This Pesto Chicken Wrap
You’ll be utterly smitten with this pesto chicken wrap, a vibrant explosion of Mediterranean-inspired flavors that’s incredibly easy to whip up. This isn’t just another chicken wrap; it’s a sensory delight, featuring tender chicken generously coated in a zesty pesto, complemented by fresh greens and juicy tomatoes. The unexpected tang of feta cheese adds a delightful punch, making it a miles-better upgrade from your average deli sandwich.
Beyond its undeniable deliciousness, this wrap is a fantastic money-saver compared to buying pre-made versions or eating out, offering you restaurant-quality taste at a fraction of the cost. It’s a brilliant way to utilize leftover chicken, further reducing food waste and your grocery bill. So why wait? Dive into this flavor adventure and treat yourself to this delightful pesto chicken wrap at home today!
Storing and Reheating Tips
Storing and reheating your delicious pesto chicken wraps is simple and ensures you can enjoy them at their best.
- Refrigeration: For immediate leftovers, it’s best to store any assembled, unfinished wraps in an airtight container or wrap them tightly in plastic wrap or foil. Place these in the refrigerator. They will stay fresh and enjoyable for up to 2 days. It’s important to note that the tortilla may become slightly softer over time.
- Freezing (Components): While it’s not ideal to freeze a fully assembled wrap as the tortilla can become soggy upon thawing, you can freeze the pesto chicken filling and prep your other ingredients fresh upon thawing. Shredded pesto chicken can be frozen in a freezer-safe bag or container for up to 2-3 months. Ensure it’s completely cooled before freezing.
- Reheating: To reheat a stored wrap, you can either gently warm it in a dry skillet over low heat for a few minutes per side until heated through, or microwave it for 30-60 seconds. For the frozen pesto chicken filling, thaw it in the refrigerator overnight. Once thawed, you can reheat it in a skillet or microwave before assembling fresh wraps. For the best texture, consider reheating the components separately before assembling if the wrap feels too soggy.
Final Thoughts
The pesto chicken wrap truly is a weeknight marvel, offering incredible flavor and satisfaction with minimal fuss. Give this recipe a try for a quick, delicious, and budget-friendly meal that’s sure to become a family favorite.
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Pesto Chicken Wrap
Ingredients
Equipment
Method
- If using chicken breasts, you may want to pound them slightly to an even thickness for quicker and more uniform cooking. Pat the chicken dry with paper towels. In a small bowl, whisk together the pesto, salt, and pepper. Rub this pesto mixture all over the chicken pieces, ensuring they are well-coated.1 pound Boneless, skinless chicken breasts or thighs, 1/2 cup Store-bought or homemade basil pesto, 1/4 teaspoon Salt, 1/4 teaspoon Black pepper
- Heat the olive oil in a large skillet or grill pan over medium-high heat. Once the pan is hot, carefully place the pesto-coated chicken in the skillet. Cook for about 6-8 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The pesto may char slightly, which adds a lovely depth of flavor.1 tablespoon Olive oil
- Once cooked, remove the chicken from the skillet and let it rest on a cutting board for about 5-10 minutes. This resting period is crucial to ensure the chicken stays moist and juicy. After resting, shred the chicken using two forks or a knife into bite-sized pieces.
- Gently warm the tortillas. You can do this by heating them for a few seconds in a dry skillet over medium heat, wrapping them in a damp paper towel and microwaving for 20-30 seconds, or directly over a low gas flame for a few seconds per side (watch carefully to avoid burning). Warming makes them more pliable and less likely to tear when you fill them.4 tortillas Large whole wheat or spinach tortillas
- Lay each warm tortilla flat. Divide the shredded pesto chicken evenly among the tortillas, placing it down the center.
- Top the chicken with a generous handful of fresh spinach or arugula. Scatter the halved cherry tomatoes over the greens. Sprinkle with crumbled feta cheese or shredded mozzarella. If using, add thinly sliced red onion and toasted pine nuts for extra crunch and flavor.1 cup Fresh spinach or arugula, 1/2 cup Cherry tomatoes, 1/4 cup Feta cheese or shredded mozzarella, 1/4 cup Thinly sliced red onion, 1/4 cup Toasted pine nuts
- To fold the wrap, bring the two sides of the tortilla inwards, over the filling. Then, tightly roll the bottom edge upwards to enclose the filling completely. If you find it challenging, try folding one side completely over the filling, then tucking in the edge of the other side before rolling it snugly.