Description
These Chicken Pesto Wraps are a fresh and flavorful meal ideal for quick lunches or light dinners. Featuring tender grilled chicken coated in vibrant pesto, crisp romaine lettuce, juicy cherry tomatoes, and a tangy homemade Caesar dressing, all wrapped in soft tortillas. Easy to prepare and customizable, you can enjoy them cold or toasted for a warm, crispy finish.
Ingredients
Scale
Wrap Filling
- 2 cups cooked chicken, chopped into small bite-sized pieces (leftover grilled or rotisserie chicken works well)
- ⅓ cup pesto (adjust amount as needed for moisture and flavor)
- 3 Tbsp grated parmesan cheese (optional)
- 4 wraps (tortillas)
- 4 cups romaine lettuce, shredded
- 1 cup cherry tomatoes, sliced
Caesar Dressing
- ½ cup mayonnaise (can substitute plain Greek yogurt)
- 2 Tbsp olive oil
- 3 Tbsp fresh lemon juice
- ¼ cup grated parmesan cheese
- 2 garlic cloves
- 1 ½ Tbsp capers with brine
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- ¼ tsp salt
- ¼ tsp freshly cracked black pepper
Instructions
- Prepare Ingredients: Chop the grilled chicken into small bite-sized pieces and set aside. Shred the romaine lettuce and slice the cherry tomatoes. Prepare pesto if making from scratch. Set all aside.
- Make Caesar Dressing: Add all Caesar dressing ingredients (mayonnaise, olive oil, lemon juice, parmesan, garlic, capers with brine, Dijon mustard, Worcestershire sauce, salt, and pepper) into a small food processor or blender. Blend until smooth. Taste and adjust salt if needed.
- Mix Salad: In a medium bowl, combine shredded romaine, sliced tomatoes, and half of the Caesar dressing. Toss well to evenly coat the salad with the dressing.
- Coat Chicken with Pesto: In a large bowl, add the chopped chicken and pesto. Mix thoroughly to ensure every piece of chicken is evenly coated in pesto.
- Assemble Wraps: Lay a wrap flat and add a portion of the salad mixture to the center. Avoid overfilling to prevent the wrap from falling apart. Add a generous amount of pesto-coated chicken over the salad. Sprinkle extra parmesan if desired and drizzle with additional dressing or save leftover dressing for dipping.
- Wrap it Up: Fold the wrap tightly like a burrito to enclose the filling.
- Optional Toasting: To warm the wrap, lightly spray or brush a skillet with oil and heat over medium heat. Place the wrap seam side down and toast for 2-3 minutes on each side until golden and slightly crispy. Serve warm or at room temperature.
Notes
- Use leftover grilled chicken breasts or rotisserie chicken for ease and flavor.
- Chicken moisture and pesto consistency can vary; start with ⅓ cup pesto and add more if needed for coating the chicken well.
- Plain Greek yogurt can replace mayonnaise in the dressing for a lighter option.
- Store leftover wraps in an airtight container in the refrigerator for up to 3 days.
- Avoid overstuffing wraps to prevent them from falling apart when folding or toasting.
Nutrition
- Serving Size: 1 wrap
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
