Chicken Pesto Wraps Recipe

If you’re anything like me and love lunch recipes that are quick, fresh, and packed with flavor, then this Chicken Pesto Wraps Recipe is going to be your new go-to. It’s got everything I love: tender chicken coated in vibrant pesto, crisp romaine, juicy cherry tomatoes, and a homemade Caesar dressing that’s just the right zing. I absolutely love how this turns out every time, and I can’t wait to share it with you.

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Ingredients You’ll Need

The magic here comes from simple, fresh ingredients that pair beautifully: juicy grilled chicken, rich pesto, and crisp veggies. I like to use a good-quality store-bought pesto if I’m short on time, but homemade always takes it up a notch.

• Cooked chicken: Leftover grilled chicken or rotisserie chicken works perfectly; it keeps the wraps moist and flavorful.
• Pesto: A classic basil pesto is my favorite, but feel free to experiment with spinach walnut pesto or even sun-dried tomato pesto.
• Grated Parmesan: Adds that salty, nutty punch that ties everything together.
• Wraps: Use your favorite tortilla or flatbread; flour wraps hold up great here.
• Romaine lettuce: Shredded for crunch and freshness—it’s the perfect crunchy contrast to the creamy pesto chicken.
• Cherry tomatoes: Halved for juiciness and color, they brighten up the whole wrap.
• Mayonnaise: This is the base of the Caesar dressing; plain Greek yogurt can also work for a lighter twist.
• Olive oil: Adds richness and helps blend the Caesar dressing smoothly.
• Fresh lemon juice: Brings brightness and tang to the dressing.
• Garlic, capers, Dijon mustard, Worcestershire sauce: These give the Caesar dressing its signature zing.
• Salt and fresh cracked pepper: Essential seasoning to finish it all off.

Variations

One of the best things about this Chicken Pesto Wraps Recipe is how easy it is to personalize. I often switch things up depending on what we’re craving or what’s in my fridge!

• Healthy swap: I sometimes use whole wheat or spinach wraps for a boost of fiber and nutrients.
• Vegetarian version: Swap the chicken for grilled tofu or roasted veggies like zucchini and bell peppers—it’s just as satisfying.
• Extra heat: Adding a smear of spicy harissa or a few slices of jalapeño turns this wrap into a flavor powerhouse.
• Cheese lovers: Mixing in some fresh mozzarella or swapping Parmesan for feta gives it a fun twist.

How to Make Chicken Pesto Wraps Recipe

Step 1: Prep Your Ingredients

Start by chopping your cooked chicken into bite-sized pieces—this makes every bite perfectly balanced with pesto. Shred your romaine lettuce and slice those cherry tomatoes so they’re ready to toss. If you’re making your own pesto, prepare that first and set it aside. This is where I discovered that using leftover grilled chicken saves so much time and still tastes amazing.

Step 2: Whip up the Caesar Dressing

Combine all the Caesar dressing ingredients in a blender or food processor — mayo, olive oil, lemon juice, garlic, capers, Dijon mustard, Worcestershire sauce, salt, and pepper. Blend until smooth. This dressing is what makes the wrap pop, so don’t skip this step! Taste it and adjust seasoning if needed; I usually add a pinch more salt.

Step 3: Toss the Salad and Chicken

In a medium bowl, toss the shredded romaine and tomatoes with half the Caesar dressing, making sure everything’s evenly coated—no dry bites here! Meanwhile, in another bowl, mix the chopped chicken with the pesto. You want every piece to be luxuriously coated for that rich flavor in every bite.

Step 4: Assemble the Wraps

Lay out your wrap flat and pile the salad mixture in the center—don’t overstuff or the wrap will be tough to fold. Next, add a generous scoop of the pesto chicken. Sprinkle on some extra Parmesan if you like, and finish with a drizzle of the remaining Caesar dressing, or keep it on the side for dipping. Fold the wrap up burrito-style, and if you want, you can toast it in a hot skillet with a little oil for 2-3 minutes on each side for that golden, crispy finish.

How to Serve Chicken Pesto Wraps Recipe

Garnishes

I like to add a sprinkle of extra Parmesan and sometimes fresh basil leaves on top of the wrap for a pop of color and fresh flavor. A little drizzle of extra Caesar dressing on the side is great for dipping, especially if you’re serving these to guests.

Side Dishes

These wraps pair beautifully with a crisp side salad or some crunchy veggie sticks, like carrots and cucumbers. When I’m feeling indulgent, sweet potato fries or a handful of crispy homemade chips are a perfect match.

Creative Ways to Present

For a party or special occasion, I’ve laid out all the ingredients buffet-style—the wraps, salad, pesto chicken, and dressings separately—so everyone can customize their own. It’s fun and interactive, plus it keeps the wraps from getting soggy if you’re serving later.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover Chicken Pesto Wraps tightly in parchment paper or foil and store them in an airtight container in the fridge. They keep well for up to 3 days without losing much flavor or texture.

Freezing

Freezing these wraps is a bit tricky because the lettuce can get wilted and the wraps soggy. If you want to freeze, I recommend keeping the chicken and pesto separate, then assembling fresh when you’re ready to eat.

Reheating

To reheat, I gently toast the wrap in a pan over medium heat, seam side down first, for a couple of minutes on each side. This warms the chicken and melts the cheese a bit while keeping the wrap crispy. Avoid microwaving as it tends to make the wrap soggy.

FAQs

Final Thoughts

This Chicken Pesto Wraps Recipe is one I keep coming back to, especially on hectic days when I want something satisfying but fuss-free. The combo of creamy pesto chicken, fresh salad, and tangy Caesar dressing wrapped up neatly just hits all the right notes. Give it a try—you’ll find it’s not just a meal, but a little moment of joy in your day. Trust me, once you make it, it’ll become a favorite in your rotation too.

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