Chicken Pesto Wraps Recipe

If you’re on the hunt for a lunch that feels both fresh and indulgent, I’ve got just the thing for you—a Chicken Pesto Wraps Recipe that’s become a total favorite in my kitchen. I absolutely love how this wrap combines juicy chicken, vibrant pesto, and a crisp romaine salad with a tangy Caesar dressing. It’s perfect for quick weekday meals or even a casual weekend gathering. Trust me, once you try this, you’ll find yourself craving it again and again!

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Ingredients You’ll Need

These ingredients are a fantastic mix of fresh veggies, protein, and rich dressings that balance each other out beautifully. When shopping, aim to get good-quality grilled or rotisserie chicken, and pick out vibrant, fresh romaine and grape tomatoes for the best bite.

• Cooked chicken: Leftover grilled chicken or rotisserie chicken works wonderfully here and saves prep time.
• Pesto: Use store-bought or homemade pesto; I like to start with about ⅓ cup and add more if needed, depending on the moisture.
• Parmesan cheese: Freshly grated parmesan adds that ‘wow’ factor – don’t skip it if you can help it!
• Wraps: Flour tortillas or your favorite wrap type; make sure they’re pliable but sturdy enough to hold the filling.
• Romaine lettuce: Crisp and shredded for a refreshing crunch.
• Cherry tomatoes: Sliced for a juicy burst of sweetness.
• Mayonnaise: A base for the Caesar dressing—you can swap with plain Greek yogurt for a lighter option.
• Olive oil: Adds richness and helps emulsify the dressing.
• Lemon juice: For a bright, fresh tang in the dressing.
• Garlic cloves: Gives the Caesar dressing that classic savory punch.
• Capers and brine: Adds a subtle briny depth that balances the other flavors.
• Dijon mustard: For a mild kick and emulsification in the dressing.
• Worcestershire sauce: Adds umami complexity.
• Salt and fresh cracked pepper: To season and enhance all the flavors.

Variations

I love tweaking this Chicken Pesto Wraps Recipe depending on what I have on hand or what mood I’m in. Feel free to personalize it to your heart’s content—this recipe is super forgiving and easy to adapt.

• Vegetarian version: Swap the chicken for grilled mushrooms or chickpeas tossed in pesto for a satisfying meat-free wrap.
• Spicy kick: Add a few dashes of hot sauce or a sprinkle of red pepper flakes to the chicken mixture for some heat.
• Different greens: I sometimes swap romaine for baby spinach or arugula for a peppery twist.
• Wrap alternatives: Try whole wheat wraps, gluten-free versions, or even lettuce wraps for a lighter option.

How to Make Chicken Pesto Wraps Recipe

Step 1: Prep Your Ingredients Like a Pro

Start by chopping your cooked chicken into small, bite-sized pieces. This makes wrapping and eating easier—no one wants giant chunks in their wrap! Next, shred the romaine lettuce and slice the cherry tomatoes. If you’re making your own pesto, get that ready now, or simply measure out the store-bought kind. Having everything prepped upfront is a game changer, especially if you’re juggling time.

Step 2: Whip Up the Caesar Dressing

This dressing really elevates the wrap and brings a tangy, savory edge. Toss all dressing ingredients—mayo, olive oil, lemon juice, parmesan, garlic, capers and their brine, Dijon mustard, Worcestershire sauce, salt, and pepper—into a small food processor or blender. Blend until smooth and creamy. Give it a taste and adjust salt if it needs a little boost. I learned that making the dressing ahead lets the flavors mingle beautifully, so you can even prep it the day before.

Step 3: Combine Salad and Dressing

In a medium bowl, toss the shredded romaine and sliced tomatoes with about half of your Caesar dressing. Make sure the veggies are evenly coated but not drowning—this keeps the wrap crisp instead of soggy. It’s a simple step that makes all the difference.

Step 4: Mix Chicken and Pesto

In a separate large bowl, stir together your chopped chicken and the pesto until the chicken is fully coated in that green goodness. This step gives the wrap its signature flavor punch. Depending on how saucy your pesto is, you might want to add a little more—just trust your taste buds!

Step 5: Assemble and Toast Your Wraps

Lay a wrap flat and pile on a good amount of the salad mixture in the center—be careful not to overstuff, or it’ll get tricky to fold. Next, add a generous handful of the pesto chicken on top. If you’re feeling fancy, sprinkle some extra parmesan and drizzle a little more Caesar dressing or save it for dipping. Fold the wrap like a burrito—bottom up, then sides in, and roll tight. If you like it warm, spritz a skillet with a little oil, lay the wraps seam-side down, and toast for 2-3 minutes per side until golden and slightly crisp.

How to Serve Chicken Pesto Wraps Recipe

Garnishes

I love tossing a few fresh basil leaves or even some extra capers on top before serving—they add a fresh aroma and an extra punch of flavor. A sprinkle of cracked black pepper or an additional Parmesan shave works beautifully too. These little additions make the wraps feel extra special without much effort.

Side Dishes

My go-to sides are crispy sweet potato fries or a simple mixed greens salad with a light vinaigrette for balance. Sometimes I’ll add a cup of soup on the side, like tomato basil or a light vegetable broth, which pairs perfectly and rounds out the meal.

Creative Ways to Present

For a casual dinner party, I’ve sliced these wraps into pinwheel-style bites and arranged them on a platter. They’re colorful and perfect for sharing. You can also serve them alongside mini dipping bowls of extra Caesar dressing and pesto for a fun interactive element with friends or family.

Make Ahead and Storage

Storing Leftovers

Wrap any leftovers tightly in plastic wrap or store in an airtight container to keep the wraps fresh for up to 3 days. I suggest keeping the dressing separate if possible to avoid sogginess. In my experience, wraps hold up best when eaten within a couple of days.

Freezing

I haven’t frozen assembled wraps because the fresh veggies tend to get watery after thawing. However, you can freeze the cooked chicken mixed with pesto separately in a freezer-safe container for up to 2 months. Then, thaw and assemble fresh wraps when you’re ready.

Reheating

If you want your leftover wraps warm and toasty, I recommend a quick skillet reheat over medium heat for a few minutes per side. Avoid microwaving as it tends to make the wrap soggy. Alternatively, if the wrap is unpacked, you can crisp it under the broiler for a minute or two watching carefully.

FAQs

Final Thoughts

I genuinely enjoy making this Chicken Pesto Wraps Recipe because it’s simple yet packed with so much flavor—it’s like having a restaurant-worthy lunch at home. Every time I make it, I discover little tweaks and improvements that make the wraps even better, and I love sharing those discoveries with friends like you. Give it a go; you might just find this becoming your go-to for quick, satisfying meals!

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