Pesto Chicken Wrap Recipe

A quick and flavorful Italian-inspired pesto chicken wrap with grilled chicken, basil pesto, fresh mozzarella, and veggies—perfect for lunch or meal prep.

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Course: Dinner, LUNCH

Cuisine: Italian, Mediterranean

Prep Time: 15

Cook Time: 15

Resting: 5

Total Time: 35

Servings: wraps

Calories: 520kcal

Cost: $12

Equipment

1 Large skillet or grill pan Cast iron preferred for even heat
1 Meat thermometer Ensures chicken reaches 165°F
1 Sharp Chef’s Knife For slicing chicken & vegetables
1 Cutting board Large wooden or plastic
1 set Measuring cups & spoons For accuracy
As needed Aluminum Foil / Plastic Wrap For storing wraps

Ingredients

2 large Whole wheat tortillas (10-inch) Room temperature prevents cracking
1 lb Boneless, skinless chicken breasts Cooked, sliced
¼ cup Basil pesto Homemade or store-bought
4 oz Fresh mozzarella cheese Sliced thin
2 cups Baby spinach leaves Washed & dried
1 large Tomato Sliced
½ Red onion Thinly sliced
2 tablespoon Olive oil For cooking chicken
1 teaspoon Italian seasoning For chicken
Salt & black pepper To taste, for chicken
¼ cup Sun-dried tomatoes Optional, chopped
2 tablespoon Cream cheese Optional, extra creaminess

Instructions

Season chicken with Italian seasoning, salt, and pepper.
Cook chicken in skillet with olive oil, 6–7 minutes per side.
Rest chicken for 5 minutes before slicing.
Prep vegetables: wash spinach, slice tomato & onion.
Warm tortillas in microwave (20 sec) or skillet (30 sec).
Spread 2 tablespoon pesto on each tortilla.
Layer spinach, chicken, mozzarella, tomato, and onion.
Add extras: cream cheese dots, sun-dried tomatoes.
Roll wrap tightly by folding sides inward, then rolling.
Slice diagonally, secure with toothpicks if needed, and serve.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition