Creamy Pesto Chicken Wraps Recipe

Introduction

Creamy Pesto Chicken Wraps are a quick and flavorful meal perfect for any time of day. Packed with juicy chicken, fresh vegetables, and a tangy pesto yogurt sauce, these wraps offer a satisfying blend of textures and tastes wrapped in a soft tortilla.

Ingredients

• 2 cups cooked chicken breast, sliced or shredded
• 1/3 cup basil pesto
• 1/4 cup Greek yogurt
• 2 tablespoons mayonnaise
• 1 cup spinach leaves
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, thinly sliced
• 1/2 cup shredded mozzarella cheese
• 4 large tortillas or wraps
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: If desired, warm the tortillas briefly in a skillet over medium heat or microwave for 15 seconds to make them more pliable.
2. Step 2: In a bowl, combine the cooked chicken, basil pesto, Greek yogurt, mayonnaise, salt, and black pepper. Mix until the chicken is well coated.
3. Step 3: Lay the tortillas flat on a clean surface, ready for assembling.
4. Step 4: On each tortilla, layer spinach leaves, sliced cucumber, halved cherry tomatoes, and shredded mozzarella cheese.
5. Step 5: Spoon the creamy pesto chicken mixture evenly over the vegetable and cheese layers.
6. Step 6: (Optional) Toast the assembled wraps in a skillet for 2 to 3 minutes per side until warm and slightly crispy.
7. Step 7: Slice the wraps diagonally in half. Serve immediately with extra pesto or a drizzle of balsamic glaze if desired.

Tips & Variations

• Keep vegetables dry by patting them with a paper towel to avoid soggy wraps.
• Double-wrap the tortillas if they are thin or prone to tearing.
• Chill the assembled wraps before slicing for a cleaner cut.
• Substitute rotisserie chicken, turkey, or tofu for the chicken breast.
• Swap Greek yogurt for sour cream or plain yogurt, and mayonnaise for mashed avocado or hummus for a dairy-free version.
• Add a spicy kick with red pepper flakes or sliced jalapeños.
• Try different cheeses such as provolone or feta, or omit for dairy-free options.
• Use lettuce wraps or low-carb tortillas for a lighter or low-carb meal.

Storage

Store the wraps tightly wrapped in foil or plastic wrap in the refrigerator for up to 3 days. To prevent sogginess, keep wet ingredients like tomatoes and cucumber separate if preparing more than a day ahead and add them before serving. These wraps are not freezer-friendly. Reheat gently in a skillet or microwave for a warm meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pesto?

Absolutely! Just choose one with fresh ingredients and no added sugars for the best flavor.

Is this wrap good cold?

Yes, the wrap tastes delicious both cold and warm, making it versatile for meals on the go.

Creamy Pesto Chicken Wraps Recipe

Print Recipe

★★★★★

4.7 from 84 reviews

These creamy pesto chicken wraps are a quick and flavorful meal combining tender cooked chicken with vibrant basil pesto, tangy Greek yogurt, and fresh vegetables wrapped in soft tortillas. Perfect for a satisfying lunch or easy dinner, they offer a delightful balance of creamy, herby, and crisp textures with optional toasting for a warm, crispy finish.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 wraps 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken Mixture

• 2 cups cooked chicken breast, sliced or shredded
• 1/3 cup basil pesto
• 1/4 cup Greek yogurt
• 2 tablespoons mayonnaise
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Vegetables & Cheese

• 1 cup spinach leaves
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, thinly sliced
• 1/2 cup shredded mozzarella cheese

Wraps

• 4 large tortillas or wraps

Instructions

1. Preheat Your Equipment: If desired, warm tortillas briefly in a skillet over medium heat or in the microwave for 15 seconds to make them more pliable and enhance flavor.
2. Combine Ingredients: In a mixing bowl, thoroughly mix the cooked chicken with basil pesto, Greek yogurt, mayonnaise, salt, and black pepper until the chicken is well coated with the creamy, herby sauce.
3. Prepare Your Cooking Vessel: Lay out the large tortillas flat on a clean surface to make assembling easier.
4. Assemble the Dish: On each tortilla, layer fresh spinach leaves, sliced cucumber, halved cherry tomatoes, and shredded mozzarella cheese evenly. Then spoon the creamy pesto chicken mixture on top of the vegetable and cheese layers.
5. Cook to Perfection: (Optional) Toast the assembled wraps in a preheated skillet over medium heat for 2 to 3 minutes per side, pressing gently, until the wraps are warm and slightly crispy, and the cheese starts to melt.
6. Finishing Touches: Remove the wraps from the skillet and slice each in half diagonally. Serve immediately as is, or with extra basil pesto or a drizzle of balsamic glaze for added flavor.
7. Serve and Enjoy: Enjoy the wraps right away or wrap tightly in foil for a convenient grab-and-go lunch option.

Notes

• Use fresh basil pesto for the brightest and most flavorful results.
• Dry vegetables thoroughly with a paper towel to prevent soggy wraps.
• Double-layer tortillas if they’re thin to avoid tearing when rolling.
• Chill assembled wraps before slicing for a cleaner cut and neater presentation.
• Store wrapped tightly in foil or plastic wrap in the refrigerator for up to 3 days.
• If prepping more than a day in advance, keep wet ingredients like tomatoes and cucumber separate and add just before serving to maintain wrap texture.
• Optionally add roasted red peppers or sun-dried tomatoes for an extra depth of flavor.
• Try flavored tortillas such as spinach or tomato wraps for visual flair and subtle taste variations.
• To make the wraps dairy-free, substitute Greek yogurt, mayonnaise, and mozzarella with appropriate dairy-free alternatives.

Keywords: creamy pesto chicken wraps, pesto chicken wrap recipe, easy chicken wrap, healthy chicken wraps, quick lunch wrap, basil pesto chicken wrap, stovetop toasted wraps, Mediterranean wraps