Save There's something about a pesto-slicked chicken wrap that makes midweek afternoons feel less rushed. I discovered this one on a day when my refrigerator held cooked chicken, a half-used jar of pesto, and the determined hope that lunch could be better than a sandwich. Fifteen minutes later, I was standing at my kitchen counter biting into something bright, herby, and completely satisfying—the kind of meal that tastes like it took effort but didn't.
My coworker Sarah was the one who pushed me to bring these for our lunch meetings instead of my usual sad desk salads. She took one bite and immediately asked for the formula, which felt like the highest compliment. Now whenever I make a batch, I think about how food that nourishes you and tastes genuinely good somehow makes the whole day feel more manageable.
Ingredients
- Cooked chicken breast: Two cups shredded or sliced—rotisserie works beautifully here if you're short on time, though homemade tastes cleaner.
- Basil pesto: A third cup, store-bought or homemade; this is your flavor anchor, so don't skip it or water it down.
- Shredded mozzarella: Half a cup creates that mild, melty richness without overpowering the basil.
- Baby spinach: One cup of tender leaves adds nutrition without any bitterness or bulk.
- Tomato: One medium one, thinly sliced, brings acid and freshness that balances the richness.
- Red onion: Half a small one, thinly sliced, gives a gentle sharpness and slight crunch.
- Roasted red peppers: Half a cup sliced—optional but worth seeking out for their sweet, smoky depth.
- Flour tortillas: Four large ten-inch ones form your wrapping base; warm them so they stay flexible.
- Salt and black pepper: To taste, because a wrap needs seasoning to shine.
Instructions
- Coat the chicken with pesto:
- Toss your cooked chicken in a medium bowl with the pesto until every strand gets slick and green. This step takes two minutes and transforms everything that follows.
- Warm your tortillas:
- A quick fifteen seconds in a dry skillet or ten seconds in the microwave makes them pliable and forgiving. Cold tortillas crack and argue with you.
- Build your wrap strategically:
- Lay a tortilla flat, then layer spinach down the center as your base, followed by pesto chicken, mozzarella, tomato, red onion, and peppers if using. The spinach acts as a barrier so juices don't immediately soak through.
- Season and fold:
- Sprinkle salt and pepper across the filling, then fold in both long sides and roll tightly from bottom to top, tucking as you go.
- Slice and serve:
- A diagonal cut through the middle shows off the layers and makes it easier to hold and eat.
Save I remember my daughter biting into one of these wraps at a picnic and declaring it the best thing she'd eaten in weeks—and she meant it. There's a particular joy in serving food that tastes indulgent but actually comes together in a way that fits into real life.
Pesto: Homemade vs. Store-Bought
Homemade pesto is bright, assertive, and feels special, but jar pesto saves time and works beautifully when life is busy. I've made both versions side by side and honestly, the wrap is generous enough that either one shines through. Store-bought tends toward slightly more stable flavors that won't shift or fade, while fresh pesto brings a peppery liveliness that makes the wrap feel lighter. Choose what suits your day.
Making These Portable
For lunch boxes and road trips, wrap each finished wrap tightly in foil or parchment paper, which keeps it intact and makes it easy to eat one-handed. If you're grilling these on a panini press for a warmed version, do that just before serving—the cheese melts into the chicken, and the exterior gets soft and marked with heat. Either way, they travel better than any salad ever could.
Variations and Swaps
These wraps are forgiving once you understand the basic architecture. Swap mozzarella for feta or provolone if you want a sharper note, use whole-wheat or gluten-free tortillas to match your preference or dietary needs, and swap vegetables freely based on what's fresh and what you actually want to eat. If pine nuts are a concern, make sure your pesto is labeled nut-free, or blend your own simple version with basil, garlic, olive oil, and parmesan.
- Grilled or chilled chicken both work equally well here.
- Roasted or raw vegetables are both delicious; choose based on texture preference and what you have time for.
- Make these ahead and refrigerate for up to four hours if you need to, though they're best served fresh.
Save This wrap became a regular because it tastes like care without demanding much from you. That's the kind of recipe worth keeping close.
Kitchen Guide
- → What type of chicken works best?
Cooked chicken breast, either shredded or sliced, offers a tender and lean protein base that blends well with the pesto and fresh vegetables.
- → Can I use homemade pesto?
Yes, homemade basil pesto adds vibrant flavor and freshness, but store-bought varieties also work well for convenience.
- → What alternatives exist for the mozzarella cheese?
Feta or provolone cheeses can be used as substitutes to provide different textures and flavor profiles.
- → How can I make the wrap portable?
After assembling, wrap tightly in foil or parchment paper to keep it secure and easy to carry on the go.
- → Are there options for dietary restrictions?
Choose gluten-free tortillas and nut-free pesto versions to accommodate allergies or dietary preferences.