Chicken Pesto Wraps: A Flavorful and Nutritious Meal Option

There’s something about wraps that just feels fun and effortless, right? They’re the kind of meal you can pull together in minutes and still feel like you’ve made something special. These Chicken Pesto Wraps hit all the right notes: herby, savory, creamy, and crunchy—all tucked into a soft tortilla that holds it all together.

This recipe came to life during a week when I was trying to eat a little lighter but still wanted meals that felt satisfying. I had leftover grilled chicken and some homemade pesto in the fridge, and once I threw it all together in a wrap with some spinach and tomatoes, I was officially obsessed. It’s now on constant rotation at our house.

They’re that good—and so simple, too.

Why You’ll Love This Recipe

• Quick and easy: Less than 20 minutes from start to finish.
• Meal prep friendly: Make a batch and store in the fridge for grab-and-go lunches.
• Nutritious and balanced: Lean protein, healthy fats, fresh veggies, and fiber.
• Customizable: Swap in whatever veggies or cheeses you love.
• Kid-approved: Mild, cheesy, and flavorful without being overwhelming.

This is one of those meals where every bite has something to love—the juicy chicken, the fresh basil flavor from the pesto, the soft wrap, and the melted cheese that brings it all together. Add in a little crunch from fresh spinach or arugula, and you’ve got a wrap worth writing home about.

Prep Time and Servings

• Total Time: 15–20 minutes
• Servings: Makes 4 wraps
• Nutrition (per wrap): 420 calories, 35g protein, 28g carbs, 18g fat

Ingredients

For the wraps:

• 2 cups cooked chicken breast, shredded or sliced (grilled or rotisserie works great)
• 1/4 cup pesto (store-bought or homemade)
• 1 cup shredded mozzarella or provolone cheese
• 1 cup baby spinach or arugula
• 1 small tomato, sliced thin
• 1/2 small red onion, thinly sliced (optional)
• 4 large whole wheat or flour tortillas

Optional additions:

• 1 avocado, sliced
• Roasted red peppers
• Fresh basil leaves
• Balsamic glaze drizzle

Step-by-Step Instructions

1. Prep your ingredients

• If you’re using grilled or rotisserie chicken, shred or slice it into bite-sized pieces.
• Warm the tortillas for 10–15 seconds in the microwave or on a dry skillet to make them more pliable.

2. Make the filling

• In a medium bowl, toss the chicken with the pesto until evenly coated.
• Spread the chicken-pesto mixture down the center of each tortilla.

3. Add the toppings

• Sprinkle shredded cheese over the chicken.
• Top with a handful of spinach, a few slices of tomato, and onion if using.
• Add any extras like avocado or roasted peppers here too.

4. Roll and toast

• Fold the sides of the tortilla in, then roll tightly from the bottom up into a wrap.
• Place seam-side down in a hot skillet or panini press over medium heat.
• Cook for 2–3 minutes per side, until golden brown and the cheese is melted.

5. Slice and serve

• Remove from heat, slice in half, and serve warm. You can also wrap them in foil for an on-the-go meal.

How to Serve

• Serve with a simple side salad or roasted vegetables for a complete meal.
• Add a side of sweet potato fries or baked chips for something fun and filling.
• For a lighter option, skip the cheese and pair with fruit or a green smoothie.
• Pack in a lunchbox with a side of hummus or yogurt for dipping.

Tips for Success

1. Use warm tortillas: Cold tortillas can tear when you roll them. A quick warm-up makes them pliable and easier to fold.
2. Grill for crispiness: Toasting the wraps in a skillet gives them that golden crunch and helps seal the wrap shut.
3. Homemade pesto = flavor boost: If you have fresh basil and a few pantry staples, homemade pesto is quick and adds extra brightness.
4. Thinly slice veggies: Thin slices lay flatter in the wrap and are easier to bite into.
5. Don’t overfill: Too much filling can make the wraps hard to roll and messy to eat. Keep it balanced.

Recipe Variations

• Low-carb: Use a low-carb wrap or a large lettuce leaf for a wrap without the tortilla.
• Spicy kick: Add a few slices of jalapeño or a drizzle of hot sauce or spicy pesto.
• Mediterranean twist: Use hummus instead of pesto, add olives and feta.
• Vegan version: Use grilled tofu or chickpeas instead of chicken, dairy-free cheese, and a vegan pesto.
• Cheesy melt: Spread a thin layer of cream cheese on the wrap before adding fillings for extra richness.

Storage and Meal Prep

To store:
Wraps can be stored in the fridge for up to 3 days. Store them tightly wrapped in foil or an airtight container. Reheat in a skillet or microwave before serving.

To freeze:
Wraps freeze well, but omit raw veggies like tomatoes or spinach before freezing. Wrap tightly in plastic and foil, then thaw and reheat in a skillet.

To meal prep:
Assemble the chicken and pesto mixture ahead of time and store separately from the veggies and wraps. When ready to eat, just layer and roll.

Special Equipment

• Skillet or grill pan: For toasting the wrap to golden perfection.
• Panini press: Optional, but great for getting even heat and those beautiful grill lines.
• Sharp knife: For slicing cleanly through the wrap without squishing.

FAQ

Can I use leftover chicken?
Yes! Grilled, baked, or even rotisserie chicken works perfectly.

What’s the best pesto to use?
Use your favorite store-bought brand or homemade pesto. Basil pesto is classic, but arugula or sun-dried tomato pesto also work.

Do I have to toast the wraps?
Not at all. They’re delicious cold too—especially for packed lunches.

Can I make these vegetarian?
Absolutely! Swap the chicken for chickpeas, grilled tofu, or extra veggies like zucchini or mushrooms.

How can I keep the wrap from getting soggy?
Layer leafy greens like spinach between the tortilla and moist ingredients (like tomato or pesto), or toast the wrap before storing.

Can I add rice or grains?
Sure! A little cooked quinoa or brown rice adds bulk and fiber—just don’t overfill.

Can I use other types of cheese?
Yes—cheddar, provolone, Swiss, or even goat cheese work great.

How long do they stay fresh?
Up to 3 days in the fridge if stored properly. Just reheat gently before eating for best texture.

Are these good cold?
Definitely. They’re great as cold wraps, especially for school or work lunches.

What other proteins can I use?
Grilled shrimp, turkey breast, or even thin-sliced steak are all great alternatives.

Conclusion

These Chicken Pesto Wraps are proof that quick and healthy doesn’t have to mean boring. They’re bursting with flavor from the herby pesto, have that satisfying cheesy melt, and are endlessly customizable to suit your cravings.

Whether you’re meal prepping for the week or just want an easy dinner tonight, this recipe’s going to be one you’ll come back to again and again.

Tried it? Tag me in your wrap photos and let me know how you made it your own. I love seeing your delicious twists!

Print