These chicken pesto wraps are packed with shredded chicken, basil pesto, baby spinach, sun dried tomatoes and melty mozzarella, then rolled in whole wheat tortillas and toasted until golden. They come together in about 20 minutes with almost no cooking.
Because the filling is made with cooked chicken, leftover or rotisserie chicken works perfectly, which makes these wraps a go to for busy lunches, meal prep and easy dinners.
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Why This Chicken Pesto Wraps Recipe Works
Mixing the filling in a bowl first spreads the pesto evenly through the chicken, so every bite is flavorful and nothing slides out when you roll. The sun dried tomatoes add chew and tang that balance the rich basil.
Using both mozzarella and Parmesan gives the filling stretch and a salty edge. The cheese melts as the wraps toast, which glues the filling together.
A quick pan toast makes the tortillas crisp on the outside, so the wraps hold their shape and stay neat when you slice them.
Ingredients for Chicken Pesto Wraps
- 2 cups cooked chicken breast, shredded
- 1/2 cup basil pesto
- 1 cup baby spinach leaves
- 1/2 cup sun dried tomatoes, thinly sliced
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 4 large whole wheat tortillas (10 inch)
- Salt and black pepper, to taste
- 1 tablespoon olive oil, for the skillet
Cooked chicken. Rotisserie chicken or leftover roast chicken saves time. Shred it finely so it mixes evenly with the pesto.
Basil pesto. It supplies most of the flavor, so use one you like. Homemade pesto works just as well.
Whole wheat tortillas. Large burrito size tortillas are easiest to roll. Warm them briefly if they crack when folded.
Sun dried tomatoes. Slice them thin so they distribute evenly. Drain oil packed ones on a paper towel first.
How to Make Chicken Pesto Wraps
1. Mix the filling. In a large bowl, combine the chicken, pesto, spinach, sun dried tomatoes, mozzarella, Parmesan and a pinch of salt and pepper. Stir until everything is evenly coated.
2. Fill the tortillas. Lay a tortilla flat and spoon about one quarter of the filling into a line across the center, leaving about 2 inches at the edges.
3. Roll them tightly. Fold in the sides, then roll from the bottom edge up, tucking the filling in as you go, until the wrap is closed. Repeat with the remaining tortillas.
4. Toast the wraps. Heat the olive oil in a large skillet over medium heat. Place the wraps seam side down and cook for 2 to 3 minutes per side, until golden and the cheese melts and the center is hot at 165 degrees F.
5. Slice and serve. Cut the wraps in half on the diagonal and serve warm with extra pesto or a side salad.
How to Serve Chicken Pesto Wraps
Serve each wrap with a crisp Italian house salad or a scoop of pesto pasta salad for a complete lunch.
If you enjoy wraps, try a turkey ranch club wrap or creamy cheesy chicken alfredo wraps another day.
How to Store and Reheat Chicken Pesto Wraps
Wrap leftovers tightly in foil or store them in an airtight container in the refrigerator within two hours of cooking, and enjoy them within 3 to 4 days.
Reheat in a skillet over medium low heat or in a hot oven at 350 degrees F until hot all the way through at 165 degrees F. For meal prep, store the filling separately and roll the wraps fresh so the tortillas stay crisp.
Tips and Variations for Chicken Pesto Wraps
Make the filling ahead. It keeps in the refrigerator, so you can roll and toast the wraps when you are ready.
Do not overfill. A line of filling about 2 inches from the edges closes properly and keeps the cheese from leaking.
Warm the tortillas. A few seconds in a hot pan makes them flexible so they do not tear.
Try different cheeses. Provolone, fontina or fresh mozzarella are all good with pesto.
Add crunch. A handful of thinly sliced cucumber or red onion adds a fresh bite.
Use a panini press. It gives even grill marks and a crisp exterior.
Swap the protein. Shredded turkey or grilled shrimp can replace the chicken.
The FDA lists 165 degrees F as the safe internal temperature for poultry in its safe minimum internal temperature chart.
Frequently Asked Questions About Chicken Pesto Wraps
Can I make chicken pesto wraps ahead of time?
Yes. Mix the filling up to a day ahead and keep it chilled, then roll and toast the wraps right before eating.
What kind of chicken works well in chicken pesto wraps?
Rotisserie chicken is the easiest option. Leftover roast or poached chicken breast works well too, as long as it is shredded finely.
Can I make the wraps gluten free?
Yes. Use gluten free tortillas and check that the pesto and sun dried tomatoes contain no gluten ingredients.
Can I freeze the wraps?
Yes. Wrap them tightly, freeze them, and reheat in the oven until hot all the way through.
How do I keep the wraps from getting soggy?
Drain the sun dried tomatoes well, avoid wet fillings, and toast the wraps in a hot pan.
Chicken Pesto Wraps
Equipment
- Large skillet
- Large mixing bowl
Ingredients
Main Ingredients
- 2 cup cooked chicken breast shredded
- ½ cup basil pesto
- 1 cup baby spinach leaves
- ½ cup sun dried tomatoes thinly sliced
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 4 large whole wheat tortillas 10 inch
- ¼ tsp salt and black pepper to taste
- 1 tbsp olive oil for the skillet
Instructions
Cooking
- Mix the filling. Combine the chicken, pesto, spinach, sun dried tomatoes, cheeses, salt and pepper in a bowl.
- Fill. Spoon one quarter of the filling in a line across each tortilla, leaving 2 inches at the edges.
- Roll. Fold in the sides and roll up tightly from the bottom.
- Toast. Cook the wraps seam side down in the hot oil over medium heat for 2 to 3 minutes per side until golden and hot at 165 degrees F.
- Slice. Cut in half on the diagonal and serve warm.
