Description
Chicken Pesto Wraps are a quick and flavorful meal made with shredded chicken, basil pesto, spinach, sun-dried tomatoes, and melty cheese wrapped in whole wheat tortillas. Perfect for busy weeknights, meal prep lunches, or an easy grab-and-go dinner the whole family will love.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- ½ cup basil pesto
- 1 cup baby spinach leaves
- ½ cup sun-dried tomatoes, thinly sliced
- ½ cup mozzarella cheese, shredded
- ¼ cup Parmesan cheese, grated
- 4 large whole wheat tortillas
- Salt, to taste
- Black pepper, to taste
- 1–2 teaspoons olive oil (optional, for grilling)
Instructions
- In a large bowl, combine shredded chicken, basil pesto, spinach, sun-dried tomatoes, mozzarella, Parmesan, salt, and pepper. Mix until evenly coated.
- Lay one tortilla flat on a clean surface. Spoon about ¼ of the mixture into the center and spread into a line, leaving 2 inches around the edges.
- Fold the sides inward, then roll tightly from the bottom up until fully enclosed. Repeat with remaining tortillas.
- Optional: Heat olive oil in a skillet over medium heat. Place wraps seam-side down and cook 2–3 minutes per side until golden brown and heated through.
- Slice diagonally and serve warm with extra pesto or a fresh side salad.
Notes
- Rotisserie chicken works great for saving time.
- Warm tortillas for 10–15 seconds in the microwave to prevent cracking.
- Store wrapped tightly in the refrigerator for up to 3 days.
- For meal prep, store filling separately and assemble when ready to eat.
- Add red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Lunch
- Method: No-Bake / Stovetop (optional grill)
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg