Description
These Chicken Pesto Wraps combine tender grilled chicken coated in flavorful spinach walnut pesto with fresh romaine and juicy cherry tomatoes, all wrapped up with a tangy homemade Caesar dressing. Perfect for a quick lunch or light dinner, you can enjoy them as is or lightly toasted for a warm, crispy finish.
Ingredients
Scale
Chicken Pesto Wraps
- 2 cups cooked chicken, chopped into bite-sized pieces (leftover grilled or rotisserie chicken recommended)
- ⅓ cup pesto (spinach walnut pesto recommended, add more as needed)
- 3 Tbsp grated parmesan cheese, optional
- 4 wraps (flour tortillas or your choice)
- 4 cups romaine lettuce, shredded
- 1 cup cherry tomatoes, sliced
Caesar Dressing
- ½ cup mayonnaise (plain Greek yogurt can be substituted)
- 2 Tbsp olive oil
- 3 Tbsp fresh lemon juice
- ¼ cup parmesan cheese, grated
- 2 garlic cloves
- 1½ Tbsp capers with brine
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
- ¼ tsp salt
- ¼ tsp freshly cracked black pepper
Instructions
- Prepare Ingredients: Chop the cooked grilled chicken into small bite-sized pieces and set aside. Shred the romaine lettuce and slice the cherry tomatoes.
- Make Caesar Dressing: Combine all dressing ingredients—mayonnaise, olive oil, lemon juice, parmesan, garlic cloves, capers with brine, dijon mustard, Worcestershire sauce, salt, and pepper—in a food processor or blender. Blend until smooth. Taste and adjust seasoning with a pinch more salt if needed.
- Toss Salad: In a medium bowl, add the shredded romaine, sliced cherry tomatoes, and half of the prepared Caesar dressing. Mix thoroughly to evenly coat the salad ingredients.
- Mix Chicken with Pesto: In a large bowl, combine the chopped chicken with the pesto. Stir well to ensure the chicken pieces are evenly coated with the pesto.
- Assemble Wraps: Lay out each wrap on a flat surface. Spoon a generous amount of the salad mixture into the center of the wrap, taking care not to overfill to prevent breaking. Next, add the pesto-coated chicken. Sprinkle extra parmesan cheese if desired and drizzle with leftover dressing for added flavor or reserve the dressing as a dip.
- Fold Wrap: Fold the wrap like a burrito, tucking in the sides to secure the filling.
- Optional Toasting: To warm and crisp the wrap, heat a skillet over medium heat and lightly spray or brush with oil. Place the wrap seam side down in the skillet and toast for 2-3 minutes per side until golden and heated through.
Notes
- Use leftover grilled chicken breasts or rotisserie chicken for convenience and flavor.
- Chicken moisture and pesto consistency may vary, so adjust pesto quantity as needed starting with ⅓ cup.
- Plain Greek yogurt can substitute mayonnaise in the Caesar dressing for a lighter option.
- Store any leftover wraps in an airtight container in the refrigerator for up to 3 days.
- To avoid sogginess, do not overstuff the wraps.
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
