Save There's something about a pesto chicken wrap that makes lunch feel less like an obligation and more like a treat. I discovered this combination on a Tuesday when I had leftover rotisserie chicken and a jar of pesto that was about to go bad, and instead of throwing together the usual sandwich, I grabbed a tortilla and started layering. The brightness of that basil against the tender chicken was a small revelation, the kind that makes you wonder why you don't eat like this more often.
I made these for a friend's impromptu picnic last summer, and watching her take that first bite—how her eyes lit up when the pesto hit her palate—that's when I realized this wasn't just lunch, it was the kind of thing people ask you to make again. She ate hers in about five minutes and asked if I'd bring them to the next gathering.
Ingredients
- Cooked chicken breast: Two cups shredded or sliced—rotisserie works beautifully if you're in a hurry, and honestly, it often tastes better than chicken you cook yourself because someone else already figured out the seasoning.
- Basil pesto: One-third cup, and don't feel guilty using the jarred kind; a good store-bought pesto is leagues better than watery homemade attempts made in haste.
- Shredded mozzarella cheese: Half a cup gives you that creamy richness without overwhelming everything else.
- Baby spinach leaves: One cup keeps things light and adds a subtle earthiness that balances the brightness of the pesto.
- Medium tomato: Sliced thin so it distributes evenly and doesn't make your wrap soggy the moment you finish rolling it.
- Red onion: Half a small one sliced paper-thin adds a sharp, fresh bite that wakes up your whole mouth.
- Roasted red peppers: Half a cup sliced—these are optional but they're the quiet MVP, adding sweetness and a silky texture that feels a little fancy.
- Large flour tortillas: Four at ten inches each, and yes, size matters here because a tortilla that's too small will burst the moment you try to roll it.
- Salt and freshly ground black pepper: Just enough to taste; the pesto already brings plenty of seasoning to the party.
Instructions
- Coat the chicken with pesto:
- In a medium bowl, combine your cooked chicken with the pesto and toss until every piece is evenly covered. This is where the flavor happens, so don't rush it.
- Warm your tortillas:
- A dry skillet for ten to fifteen seconds, or a quick microwave pulse—either way, you're just making them pliable enough to roll without cracking. Cold tortillas will split on you.
- Build your layers:
- Lay the tortilla flat and picture it as a canvas. Spinach first down the center, then the pesto chicken, then mozzarella, then tomatoes, red onion, and peppers if you're using them. This order matters because it keeps the wettest ingredients away from the tortilla edges.
- Season and roll:
- Taste as you go and adjust salt and pepper, then fold in the sides and roll tightly from one end, keeping tension as you go. A loose wrap is a wrap that falls apart the moment you bite into it.
- Finish and serve:
- Slice each wrap in half at an angle if you want it to look intentional, then eat right away or wrap in foil for later. The longer it sits, the soggier it becomes, so treat it as a now-food.
Pin it The best part of this wrap is that it tastes like you took time to care about your lunch, even when you grabbed it together in under fifteen minutes while standing at your kitchen counter. That small act of intention makes the afternoon taste better.
Why This Wrap Works
It's the balance between textures and temperatures that makes this sing. The warm pesto-coated chicken softens just enough to meld with the cool crispness of the spinach and raw tomato, while the roasted red peppers add a faint sweetness that bridges everything together. The mozzarella doesn't fight for attention; it just quietly makes everything feel more complete.
Simple Variations to Try
Once you nail the basic formula, the wrap becomes your playground. Swap the mozzarella for tangy feta if you want something sharper, or use creamy provolone if you prefer it milder. If you find yourself with grilled chicken instead of plain cooked chicken, that charred flavor pairs beautifully with pesto. Some days I add avocado, some days I don't, and both versions disappear just as fast.
Making It Portable
These wraps are the rare lunch that improves with a little time to settle. If you're packing them for work or a picnic, wrap them tightly in foil or parchment right after assembly, and they'll actually stay together better by lunchtime than if you eat them immediately. The flavors also have time to meld, creating something more cohesive than the sum of its parts.
- Use parchment instead of plastic wrap if you're worried about the tortilla sweating and getting soggy.
- Pack any extra pesto or dressing in a small container and add it just before eating if you want maximum crispness.
- These keep fresh for up to four hours at room temperature, longer if you refrigerate them, though cold wraps need a few minutes to come back to life.
Pin it A pesto chicken wrap is proof that the quickest meals can still be the ones you remember. Make these once and you'll find yourself coming back to them again and again.
Frequently Asked Questions
- → How should the chicken be prepared?
The chicken should be cooked and shredded or sliced before mixing with pesto to ensure even coating and easy wrapping.
- → What’s the best way to warm the tortillas?
Warm tortillas briefly in a dry skillet or microwave for 10-15 seconds to make them pliable and easy to roll.
- → Can I substitute the mozzarella cheese?
Yes, mozzarella can be swapped with feta or provolone to add a different flavor profile to the wrap.
- → Are there any allergy considerations?
Check pesto and tortillas for potential allergens such as tree nuts and wheat; opt for nut-free pesto or gluten-free wraps if needed.
- → How can the flavor be intensified?
Grilling the wrapped tortillas briefly on a panini press adds a smoky, crisp texture enhancing the flavor.