Perfect for a summer lunch or light dinner, these chicken pesto wraps are bursting with fresh, vibrant flavors. Full of juicy grilled chicken, fresh greens, and a rich homemade pesto sauce, these wraps are an easy and delicious way to enjoy a light meal with the taste of Italy!
Introduction:
I first learned how to make Chicken Pesto Wraps in my grandmother’s kitchen, which smelled like basil, garlic, and the unmistakable scent of olive oil. She would always tell me stories about how pesto, one of Italy’s most famous condiments, was born in the Liguria region—a northern part of Italy known for its fragrant herbs and rich Mediterranean flavors. Over time, pesto became a symbol of Italian simplicity and elegance, with its fresh ingredients that celebrated the country’s rich culinary traditions.
I remember spending countless afternoons picking fresh basil leaves from my grandmother’s garden, feeling the warmth of the sun on my face while she prepared meals that I would always cherish.
These Chicken Pesto Wraps are my modern twist on that family tradition, a dish I’ve adapted over the years to fit into today’s busy lifestyle. The chicken is grilled to perfection, topped with my homemade pesto, and wrapped up with crunchy vegetables in a soft tortilla. It’s a perfect dish for summer picnics, light lunches, or casual dinners with friends. The best part is that it’s packed with flavor and doesn’t require hours in the kitchen—just a quick and healthy meal that brings a taste of Italy into your home.
Ingredients:
For the Pesto Sauce:
- 2 cups fresh basil leaves (packed)
- 1/4 cup pine nuts (or walnuts if preferred)
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper to taste
For the Wrap:
- 4 large flour tortillas (or whole-wheat for a healthier option)
- 1 cup arugula or spinach leaves
- 1/2 cucumber, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup mozzarella cheese (shredded, optional)
Instructions:
Step 1: Make the Pesto Sauce
Making your own pesto sauce is one of the best ways to bring fresh flavors to the table, and it’s so easy to do at home. In a food processor, combine the basil, pine nuts, and garlic. Pulse until finely chopped. You want to create a chunky texture—don’t blend it into a smooth paste, as you’ll miss out on the beautiful consistency and the fresh basil fragrance.
With the food processor running, slowly add the olive oil until the pesto reaches your desired consistency. A little oil goes a long way, so take it slow to avoid making it too runny. Add the Parmesan cheese and pulse again. The cheese adds a wonderful creamy depth that balances the sharp basil. Season with salt and pepper to taste.
Pro Tip: If you’re feeling adventurous, you can add a squeeze of lemon juice or a pinch of red pepper flakes for an extra kick. This is a great way to personalize your pesto!
Once the pesto is ready, set it aside. You can prepare the pesto in advance and store it in an airtight container in the fridge for up to a week.
Step 2: Prepare the Chicken
Grilled chicken is a great option for this recipe, as it’s juicy, tender, and complements the fresh pesto beautifully. Preheat your grill or a skillet over medium heat. While it’s heating, season both sides of the chicken breasts with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. The smoked paprika adds a subtle smokiness that will make the chicken irresistible.
Grill the chicken for about 6-7 minutes per side, or until fully cooked (the internal temperature should reach 165°F or 75°C). If you’re using a skillet, sear each side until golden brown. Let the chicken rest for a few minutes before slicing it into thin strips.
Pro Tip: Letting the chicken rest is essential. It allows the juices to redistribute, ensuring that your chicken remains juicy and tender.
Step 3: Assemble the Wraps
Warm the tortillas in a dry pan for a few seconds to make them pliable and easier to work with. Spread a generous spoonful of pesto sauce on the center of each tortilla. The pesto adds an incredible richness that pulls all the ingredients together.
Layer each wrap with a handful of fresh arugula or spinach, followed by the sliced chicken, cucumber, red bell pepper, and red onion. If you want to make it extra creamy, sprinkle some shredded mozzarella cheese on top.
Now, fold in the sides of the tortilla and roll it up tightly from the bottom, creating a secure wrap.
Pro Tip: If you’re serving this for a group, cut the wraps in half on a diagonal for a beautiful presentation. It’s a great way to show off the colorful ingredients inside!
Step 4: Serve
Serve the wraps immediately, or wrap them tightly in foil or parchment paper for easy meal prep or a picnic on the go. These wraps are perfect for taking to work, school, or a beach day, and they travel well in lunchboxes.
Nutritional Information:
While this recipe is packed with flavor, it’s also packed with nutrients. Here’s a breakdown of the approximate nutritional values for one Chicken Pesto Wrap (based on the ingredients above):
- Calories: 500–550 kcal
- Protein: 40–45g (from chicken and cheese)
- Carbohydrates: 35–40g (from the tortilla and vegetables)
- Fat: 30g (from olive oil, pesto, and chicken)
- Fiber: 3–5g (from veggies and whole-wheat tortilla)
Chicken pesto wraps are a balanced meal that provides lean protein, healthy fats, and plenty of vitamins from the fresh vegetables and basil.
Meal Prep and Customizations:
If you’re looking to make this dish even more convenient, these chicken pesto wraps are perfect for meal prep! Simply make the pesto and grilled chicken ahead of time, store them separately in the fridge, and when you’re ready to eat, just assemble the wraps. You’ll have a quick, healthy lunch or dinner ready in minutes.
Wrap Variations: If you prefer, you can switch up the fillings and create your own custom wrap. Try adding roasted veggies like zucchini, eggplant, or mushrooms for a more earthy flavor. You can even add a dollop of hummus or cream cheese for extra creaminess.
For a vegetarian version, replace the chicken with grilled tofu or chickpeas. Add more veggies like sun-dried tomatoes, olives, or artichokes for a Mediterranean twist.
Fun Facts about Pesto and Wraps:
Pesto has been a part of Italian culinary traditions for centuries. The word “pesto” comes from the Italian word “pestare,” which means “to crush” or “to pound.” Traditionally, pesto was made by grinding the ingredients in a mortar and pestle, a process that allowed the basil’s oils to fully infuse into the sauce, resulting in a flavorful paste. While modern pesto is often made in food processors, this original method is still revered by many chefs and home cooks alike.
Wraps, on the other hand, are a more recent addition to the culinary world. They became popular in the 20th century as a convenient, portable meal, and they quickly spread across the globe. From fast food chains to gourmet restaurants, wraps have become a staple in modern dining, especially as an easy way to create a meal that’s as healthy as it is delicious.
Conclusion:
These Chicken Pesto Wraps are more than just a recipe—they’re a way to bring a bit of Italian sunshine into your kitchen. Whether you’re enjoying them with a glass of chilled white wine on a warm summer evening or packing them for a picnic with friends, they offer a burst of fresh flavors that will leave everyone craving more. The combination of grilled chicken, vibrant pesto, and fresh vegetables wrapped in a soft tortilla is both satisfying and light, making it the perfect meal for any occasion.
What’s your favorite way to customize your wraps? Do you have a unique take on pesto or an ingredient you always include? I’d love to hear your thoughts! Share your experience in the comments or tag me in your recipe creations on social media!