This chicken pesto wrap is delicious and fantastic, quick work-from-home lunch. Grab some leftover chicken and your favorite high-fiber wraps, and in less than 10 minutes you’ll have a pesto chicken wrap with over 30 grams protein and 10 grams fiber! P.S. It’s great for meal prep, too!
Why You’ll Love This Pesto Chicken Wrap:
- It’s a filling and nutrient-dense wrap, packed with over 30 grams of protein and 10 grams of fiber (using a high fiber tortilla).
- Pesto adds fantastic flavor by itself, but a drizzle of balsamic glaze elevates it even more.
- Chicken pesto wraps can easily be meal prepped (and even frozen for future meals).
- If you work from home, it also makes a delicious 10 minute lunch that helps keep you focused all afternoon.
- Chicken: use whatever cooked chicken you have. I used rotisserie chicken, but you can use grilled, or even canned chicken for a really affordable option.
- Pesto: it adds so much flavor! Use your favorite (mine is this nut-free pesto. Freeze pesto in ice cube trays so you can easily access homemade pesto anytime!)
- Tortilla: use your favorite tortilla (I love these high fiber, high protein Ole Xtreme Wellness wraps – I promise this isn’t sponsored, I just always have them in my kitchen.). Note that your tortilla does need to be at least 8 inches in order to fully wrap around the fillings.
- Cheese: Provolone is my go-to cheese for this wrap, but use what you like.
- Tomato: Sliced tomatoes add a little freshness and umami.
- Balsamic Glaze: Thicker than traditional balsamic vinegar, balsamic glaze is a simple ingredient that adds a ton of flavor.
- Chicken: If chicken isn’t your preference, try using canned tuna or mashed chickpeas for a tuna or chickpea pesto salad instead.
- Pesto: Make my easy pesto recipe with your own spin by substituting ingredients like spinach, kale, and other fresh herbs. Alternatively you can use a store-bought pesto.
- Tortilla: I use the Ole Xtreme Wellness High Fiber Tortillas, but use whichever you prefer, as long as it’s big enough to use as a wrap.
- Cheese: Feel free to substitute with whatever cheese you have or prefer. Mozzarella, gouda, and havarti are also delicious. You can also use a dairy-free melting “cheese” with a vegan pesto to create a dairy-free wrap.
- Tomato: Try sundried tomatoes and/ or roasted red bell peppers instead.
- Balsamic Glaze: don’t skip it. The only swap I’d recommend would be using a white balsamic glaze instead of a traditional balsamic glaze.
How to Make Chicken Pesto Wraps
- Prep: Get out all of the ingredients, slice the tomato, and shred and toss the chicken with pesto.
- Assemble: Place the tortilla on a flat surface and top with cheese, tomato slices, and pesto chicken. Drizzle the balsamic glaze on top of the chicken.
- Wrap and Roll: Carefully fold the sides of the tortilla in, then fold the bottom of the tortilla (the side closest to you) over the filling and carefully roll it away from you.
- Grill. Lightly spritz each side of the wrap with a spray of oil (you can use a nonstick spray or your own oil sprayer). Add the wrap seam-side down to a pan or cast iron skillet over medium-high heat and cook for 2-3 minutes. Then flip and cook for another 2-3 minutes, until both side are crisp and golden.
Pesto Chicken Wrap Q&A:
What’s the best pesto to use? We have nut allergies and a ton of garden basil at my house, so I always use this nut-free pesto recipe. (I freeze extra pesto for when basil isn’t in season.) Alternatively you can use your favorite store-bought pesto.
What other vegetables can I use instead of tomatoes? You can use whatever you like best, but another great option is roasted red peppers.
What size tortilla should I use? Use at least an 8-inch tortilla. Smaller tortillas won’t have enough room to fold the edges in as you roll the tortilla.
Why do my tortillas tear and crack when I roll them? Some brands and types of tortillas crack easier (i.e. corn, gluten-free, older tortillas), but I have a hack for you! Heat the tortillas in the microwave for 10-15 seconds or warm in a skillet for 30-60 seconds (not trying to crisp them, just warm them). When they’re warm, they’re more pliable and easier to roll, crack-free!
What to Serve with a Chicken Pesto Wrap
As a dietitian, I’m all about a balanced meal! This wrap is already a pretty great balance of the three macronutrients – protein, fat, and carbohydrates. I like to pair it with a salad (like my watermelon basil salad, peach burrata salad, 5-minute balsamic thyme tomato salad, or even a garden salad with honey lemon vinaigrette or my healthy honey mustard).
And when I need a simpler meal, I’ll just add some fruit and vegetables on the side. Toss in a dip for the veggies and some chocolate for something sweet if I’m feeling it, and it’s a favorite feel-good lunch!
Can You Meal Prep Chicken Pesto Wraps?
Yes! To meal prep chicken pesto wraps, leave out the tomato slices. You can substitute with roasted red bell pepper slices, or dip or top your wrap with bruschetta when you’re ready to eat.
Then make the chicken pesto wraps as instructed. They will keep in the fridge for 3-5 days. You can also individually wrap them in foil and freeze them up to three months.
To reheat, thaw overnight in the fridge, then reheat in a skillet for 2-3 minutes on each side. You could also reheat in the microwave for 1-2 minutes, but you’ll lose the crispness of the toasted wrap in the skillet.
More Pesto Recipes
Try these other delicious pesto recipes! (And check out these pesto-related articles, too!)
- Nut-Free Pesto
- Pesto Pasta with Blistered Balsamic Tomatoes
- Pesto Crusted Salmon
- Baked Mini Peppers Appetizer with Brie and Pesto
- Is Pesto Healthy?
- Can You Freeze Pesto?
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Chicken Pesto Wrap
- Prepare your ingredients by shredding the chicken and tossing with pesto. Slice the tomato.
- Place a tortilla on a flat surface, then layer cheese, then tomato slices, then pesto chicken. Drizzle the balsamic glaze on top of the chicken.
- Carefully fold the sides of the tortilla in, then fold the bottom of the tortilla (the side closest to you) over the filling and carefully roll it away from you.
- Lightly spray each side of the wrap with oil or nonstick spray. Place the wrap seam-side down in a small pan over medium-high heat. Cook for 2-3 minutes. Flip and cook the other side for another 2-3 minutes, until both sides are crisp and golden brown.
- Remove from pan, cut in half (if desired), and serve immediately.