Save There's something magical about the moment you bite into a pesto chicken wrap—that first rush of basil hitting your palate, the warmth of the tortilla giving way to cool, crisp vegetables underneath. I discovered these wraps years ago when I was rushing between meetings, hungry and out of ideas, and I grabbed whatever looked green in the fridge. What started as a desperate afternoon lunch became my go-to solution for when I want something that tastes homemade but doesn't demand much time. Every wrap I make now reminds me of that moment of happy accident.
I remember making these for a friend who was nervous about cooking after her kitchen renovation, and we spread everything out on her brand new counter like we were hosting a tasting event. She was shocked at how simple it was, how the whole thing came together while we were just talking and laughing. That day, she went from panicking about cooking to confidently building her own wrap, and I watched her face light up when she took that first bite.
Ingredients
- Cooked chicken breast, shredded or sliced: Use 2 cups (about 300 g)—this is your protein anchor, so don't skimp, and having it pre-cooked means you're already halfway to lunch.
- Basil pesto: 1/3 cup is enough to coat and flavor everything without making the wrap soggy, and store-bought saves you time without sacrificing taste.
- Shredded mozzarella cheese: 1/2 cup adds creaminess and helps everything stick together, though it won't overpower the basil.
- Baby spinach leaves: 1 cup provides a tender green base that wilts slightly when it meets the warm pesto.
- Tomato, thinly sliced: Use 1 medium—thin slices distribute the juice evenly and prevent your wrap from becoming a soggy mess.
- Red onion, thinly sliced: 1/2 small onion gives a sharp, fresh bite that cuts through the richness of the cheese and pesto.
- Roasted red peppers, sliced: 1/2 cup (optional) adds sweetness and a silky texture that feels more substantial than you'd expect.
- Large flour tortillas: Use 4 ten-inch tortillas—they need to be large enough to hold everything without tearing, and warming them makes all the difference.
- Salt and freshly ground black pepper: Season to taste at the end, once you can actually see what you've built.
Instructions
- Dress the chicken:
- In a medium bowl, combine your cooked chicken with the pesto and toss until every piece is coated in that verdant green. This is the moment where the pesto flavor settles into the chicken, so take a second to make sure nothing is hiding plain in the bottom of the bowl.
- Warm the tortillas:
- Heat them in a dry skillet for 10 to 15 seconds per side, or microwave them wrapped in a damp paper towel for about 15 seconds. A warm tortilla is pliable and forgiving; a cold one will crack and resist you.
- Build your wrap:
- Lay each tortilla flat on your cutting board and layer the spinach down the center first, creating a cushion. Add the pesto chicken on top, then scatter the mozzarella, tomato, red onion, and roasted peppers if you're using them, keeping everything in the center and not too crowded.
- Season and roll:
- Taste a piece of the spinach and chicken, then season with salt and pepper as needed. Fold in the sides like you're tucking in a sleeping child, then roll tightly from one end to the other, keeping tension as you go.
- Finish and serve:
- Slice each wrap in half at a slight angle (it looks prettier and makes it easier to hold). Serve immediately while everything is still at its best, or wrap tightly in foil or parchment for later.
Save These wraps became a ritual for me on Wednesday afternoons when I'd make a batch for my partner to take to work the next day, and he started leaving me notes saying which variation he wanted. It turned lunch from a transaction into something we were doing together, even when he was miles away. That's when I realized this simple wrap had become more than just food—it was our small way of showing we cared.
Variations That Work
Once you've made this wrap a few times, you'll start seeing opportunities everywhere. Swap the mozzarella for crumbly feta or sharp provolone if you want more personality, or try mixing a little sun-dried tomato paste into the pesto for depth. The beauty of this formula is that it's forgiving—it bends to whatever vegetables you have on hand, whether that's cucumbers, avocado, arugula, or those roasted peppers you made last weekend.
Making Them Ahead
I've learned that these wraps are one of those rare recipes that actually taste better the next day, once all the flavors have had time to mingle and settle. The key is keeping the wet and dry components separate until you're ready to eat—assemble the wrap the night before but don't add the tomato or pesto until morning, and it'll stay fresh and crisp. Pack them in parchment or foil and they travel beautifully to a picnic, a hiking trip, or just your office desk.
The Panini Press Secret
Here's a trick I stumbled upon when a friend with a panini press offered to warm my leftover wrap: a 2-minute press transforms it into something entirely different, melting the cheese and creating a warm, crispy exterior that makes you feel like you're eating something fancier. The pesto becomes slightly golden, the chicken gets warmer, and everything melds together in a way that feels almost indulgent for something so simple. If you want to take this from weekday lunch to dinner-party-worthy, this is your move.
- Wrap your assembled wrap in foil and press for 2 minutes on medium heat, rotating halfway through for even toasting.
- Let it cool for 30 seconds before unwrapping so you don't burn your mouth on molten cheese.
- This works especially well if you've refrigerated the wrap and want to reheat it without drying it out.
Save These wraps have become the thing I reach for when I want to feel like I've cooked without actually spending any real time, and that might just be the highest compliment a recipe can get. I hope they bring you the same kind of quiet satisfaction they bring me, every single time.
Recipe FAQ
- → Can I use homemade pesto instead of store-bought?
Absolutely, homemade pesto adds a fresh and vibrant flavor that enhances the dish beautifully.
- → What are good alternatives to mozzarella cheese here?
Feta or provolone cheeses work well if you want a different flavor profile while maintaining creaminess.
- → How can I make the wrap gluten-free?
Swap traditional flour tortillas with gluten-free wraps available at most stores to accommodate dietary needs.
- → Is it better to serve the wrap cold or warm?
Both options work great; warming the wrap briefly on a panini press melts the cheese and intensifies flavors.
- → Can I substitute the chicken with another protein?
Yes, grilled turkey or tofu can be used for a different but equally delicious protein option.