Pesto Chicken Wrap (Printable)

Tender chicken and basil pesto combined with fresh veggies and creamy cheese in a flavorful handheld meal.

# What you need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded or sliced (about 10.6 oz)

→ Pesto & Cheese

02 - 1/3 cup basil pesto
03 - 1/2 cup shredded mozzarella cheese

→ Vegetables

04 - 1 cup baby spinach leaves
05 - 1 medium tomato, thinly sliced
06 - 1/2 small red onion, thinly sliced
07 - 1/2 cup roasted red peppers, sliced (optional)

→ Wraps & Extras

08 - 4 large flour tortillas (10-inch)
09 - Salt and freshly ground black pepper, to taste

# How to make it:

01 - In a medium bowl, mix the cooked chicken with basil pesto until evenly coated.
02 - Heat the tortillas in a dry skillet or microwave for 10 to 15 seconds to soften.
03 - Lay each tortilla flat and layer baby spinach leaves along the center, followed by the pesto-coated chicken, shredded mozzarella, sliced tomato, red onion, and roasted red peppers if using.
04 - Sprinkle salt and freshly ground black pepper over the layered ingredients to taste.
05 - Fold in the sides of each tortilla and roll tightly to enclose the fillings completely.
06 - Cut wraps in half and serve immediately or wrap in foil or parchment paper for easy transport.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you can actually make lunch instead of just thinking about making it.
  • The pesto does all the heavy lifting flavor-wise, so even if you're using rotisserie chicken, it feels homemade and intentional.
  • It's endlessly adaptable—swap vegetables, try different cheeses, use whatever wraps you have, and it still works beautifully.
02 -
  • Cold tortillas will crack and fall apart mid-roll, so don't skip the warming step no matter how rushed you are.
  • Pack wet ingredients like tomatoes on top of the spinach, not against the tortilla, or you'll end up with a soggy mess by the time you eat it.
03 -
  • Warm your tortillas in a dry skillet over medium heat so they toast slightly and become almost pliable—this also makes them taste better than microwaving.
  • If your pesto is thick, loosen it with a splash of olive oil so it coats the chicken evenly instead of clumping in one spot.
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