Save It There's something magical about the moment a wrap comes together—when you lay everything out and suddenly realize you're holding lunch in your hands. I discovered these pesto chicken wraps on a Tuesday afternoon when I had leftover rotisserie chicken and a jar of pesto I wasn't sure what to do with, and honestly, it became the reason I now always keep pesto on hand. The combination of that bright, herbaceous pesto coating tender chicken with cool, crisp vegetables felt like eating spring wrapped in a tortilla.
I made these for a friend who showed up at my door stressed about work, and watching her unroll one and take that first bite, then visibly relax—that's when I knew this wasn't just convenient, it was genuinely delicious. She asked for the recipe before she even finished eating, which doesn't happen often.
Ingredients
- Cooked chicken breast: Use rotisserie chicken if you're short on time, or poach and shred your own for a slightly fresher taste—either way, having it ready means you're halfway to lunch.
- Basil pesto: Store-bought works wonderfully, though a homemade batch made with fresh basil tastes noticeably brighter.
- Shredded mozzarella cheese: It melts slightly from the warm chicken and creates these little pockets of creaminess throughout the wrap.
- Baby spinach leaves: These stay tender and don't wilt into mush like larger spinach would, keeping the wrap fresh and vibrant.
- Tomato: Slice it thinly so it doesn't slip out when you bite into the wrap, and let it come to room temperature if it's been in the fridge.
- Red onion: The thin slices add a sharp, fresh bite that balances the richness of the pesto and cheese.
- Roasted red peppers: Optional, but they add sweetness and a silky texture that makes each bite more interesting.
- Large flour tortillas: Size matters here—10-inch tortillas give you enough room to layer generously without overstuffing.
- Salt and black pepper: A light hand here since the pesto and cheese already bring plenty of flavor.
Instructions
- Coat the chicken in pesto:
- In a medium bowl, combine your chicken with pesto and toss until every piece is coated in that vibrant green. This is where the flavor magic happens, and there's something satisfying about watching it all come together.
- Warm the tortillas:
- A quick 10–15 seconds in a dry skillet or microwave makes them pliable and much easier to roll without tearing. You'll feel the difference immediately—they go from stiff to flexible.
- Layer your components:
- Lay each tortilla flat and arrange spinach down the center like a foundation, then add the pesto chicken, mozzarella, tomato, red onion, and peppers if using. This order matters because spinach acts as a barrier, preventing the tortilla from getting soggy.
- Season to taste:
- A pinch of salt and freshly ground black pepper finishes the layers, bringing everything into focus.
- Roll and serve:
- Fold in the sides firmly, then roll from the bottom up, keeping it tight so nothing falls out when you eat it. Slice in half and serve immediately, or wrap in foil for later.
Save It I remember my sister taking one of these to a work meeting and coming home talking about how everyone asked what she was eating because it looked and smelled so good. That's the moment I realized this wasn't just quick food—it was the kind of lunch people notice.
Why Pesto Works Magic Here
Pesto is one of those ingredients that does the work of five different seasonings at once. Instead of fiddling with garlic powder, dried herbs, and lemon juice, one spread of pesto brings basil, garlic, pine nuts, cheese, and oil into perfect harmony. It's like having a shortcut that doesn't feel like a shortcut because the flavor is genuinely sophisticated.
Making It Your Own
The beauty of this wrap is how easily it adapts to what you have on hand. I've made versions with grilled chicken instead of cooked, added fresh mozzarella for a creamier texture, and once swapped the pesto for a sun-dried tomato spread when I didn't have basil. Each variation felt intentional rather than like I was making do.
Storage and Make-Ahead Tips
If you're making these ahead, keep the components separate and assemble just before eating—the tortilla will stay fresh longer that way. I've learned that wrapping them tightly in foil actually improves them slightly as the flavors meld, but don't refrigerate them right after rolling because they can get a bit stiff.
- For a packed lunch, wrap each completed wrap in parchment, then foil, and they'll stay fresh for about 4 hours.
- Make a batch of pesto-coated chicken at the beginning of the week so you can throw a wrap together in under five minutes any day.
- Toast or press your wrap on a panini press if you want warm, melted cheese and a slightly crispy exterior.
Save It This wrap became my go-to when I needed something that felt intentional but didn't require planning. It's the kind of lunch that reminds you that simple ingredients, when chosen thoughtfully, can taste like something special.
Common Questions About Recipes
- → Can I use homemade pesto for this dish?
Yes, homemade basil pesto works wonderfully and adds a fresh, vibrant flavor to the chicken filling.
- → What cheese options can I use besides mozzarella?
Feta or provolone can be delicious alternatives, each bringing a unique taste while keeping creamy texture.
- → How can I make the wrap crispy?
Grill the wrapped tortillas briefly on a panini press or skillet to add a crisp, golden exterior.
- → Are there options for gluten intolerance?
Gluten-free or whole-wheat tortillas can be used without altering the overall flavor profile.
- → Can I omit roasted red peppers?
Yes, roasted red peppers are optional and can be left out if preferred or unavailable.
- → What is the best way to warm the tortillas?
Warm tortillas briefly in a dry skillet or microwave for 10–15 seconds to make them pliable and easy to roll.