Description
These Chicken Pesto Wraps are a fresh and flavorful meal combining tender grilled chicken coated in vibrant pesto, crisp romaine lettuce, juicy cherry tomatoes, and a tangy homemade Caesar dressing, all wrapped in a soft tortilla. Perfect for a quick lunch or light dinner, the wraps can be enjoyed cold or lightly toasted for a warm, crispy finish.
Ingredients
Scale
Chicken Pesto Wraps
- 2 cups cooked chicken, chopped into bite-sized pieces (leftover grilled chicken or rotisserie recommended)
- ⅓ cup pesto (add more as needed)
- 3 Tbsp grated Parmesan cheese (optional)
- 4 wraps
- 4 cups shredded romaine lettuce
- 1 cup cherry tomatoes, sliced
Caesar Dressing
- ½ cup mayonnaise (plain Greek yogurt also works as a healthier alternative)
- 2 Tbsp olive oil
- 3 Tbsp fresh lemon juice
- ¼ cup grated Parmesan cheese
- 2 garlic cloves
- 1 ½ 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 grilled chicken into small bite-sized pieces and set aside. If making homemade Spinach Walnut Pesto, prepare it now and set aside. Shred the romaine lettuce and slice the cherry tomatoes.
- Make Caesar Dressing: Combine all Caesar dressing ingredients—mayonnaise, olive oil, lemon juice, Parmesan, garlic, capers with brine, Dijon mustard, Worcestershire sauce, salt, and pepper—in a small food processor or blender. Blend until smooth. Taste and adjust salt if needed.
- Toss Salad: In a medium bowl, combine the shredded romaine, sliced cherry tomatoes, and half of the Caesar dressing. Mix well to coat all ingredients evenly.
- Coat Chicken with Pesto: In a large bowl, mix the chopped chicken with the pesto thoroughly so each piece is well coated.
- Assemble Wraps: Lay a wrap flat and add a portion of the salad mixture to the center, being careful not to overstuff to prevent the wrap from falling apart. Next, add a generous amount of the pesto-coated chicken on top of the salad. Optionally sprinkle extra Parmesan cheese and drizzle more dressing or save leftover dressing for dipping.
- Fold and Serve: Fold the wrap like a burrito to enclose the filling. You can eat the wraps as is, or to warm them, spritz a hot skillet with a little oil, place the wrap seam-side down, and toast for 2-3 minutes on each side until golden and crispy.
Notes
- Use leftover grilled chicken breasts or rotisserie chicken for convenience.
- Chicken moisture may vary based on cooking method and size; pesto consistency can also affect the amount needed—start with ⅓ cup and add more as desired.
- For a lighter Caesar dressing, substitute plain Greek yogurt for mayonnaise.
- Store any leftover wraps in an airtight container for up to 3 days in the refrigerator.
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
