Description
These Chicken Pesto Wraps are a quick, flavorful lunch or dinner option featuring tender grilled chicken tossed in vibrant pesto, fresh romaine, ripe cherry tomatoes, and a tangy homemade Caesar dressing, all wrapped up in soft tortillas. Perfect for meal prep or an easy weeknight meal, you can enjoy them cold or toasted for a warm, crispy finish.
Ingredients
Units
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Chicken Pesto Wraps
- 2 cups cooked chicken, chopped into bite-sized pieces
- 1/3 cup pesto (add more as needed)
- 3 Tbsp grated Parmesan cheese (optional)
- 4 wraps (tortillas)
- 4 cups romaine lettuce, shredded
- 1 cup cherry tomatoes, sliced
Caesar Dressing
- 1/2 cup mayonnaise (or plain Greek yogurt as a substitute)
- 2 Tbsp olive oil
- 3 Tbsp fresh lemon juice
- 1/4 cup Parmesan cheese, grated
- 2 garlic cloves
- 1 1/2 Tbsp capers with brine
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/4 tsp freshly cracked black pepper
Instructions
- Prepare Ingredients: Chop the grilled chicken into small bite-sized pieces and set aside. If making your own pesto, prepare it now and set aside. Shred the romaine lettuce and slice the cherry tomatoes, then set aside.
- Make Caesar Dressing: Combine all Caesar dressing ingredients – mayonnaise, olive oil, lemon juice, Parmesan cheese, garlic, capers with brine, Dijon mustard, Worcestershire sauce, salt, and pepper – into a small food processor or blender. Blend until smooth. Taste and add a pinch more salt if desired.
- Toss Salad: In a medium-sized bowl, mix the shredded romaine lettuce, sliced tomatoes, and half of the Caesar dressing to coat everything evenly.
- Mix Chicken with Pesto: In a large bowl, add the chopped chicken and the pesto. Stir well to ensure the chicken is fully coated with the flavorful pesto.
- Assemble Wrap: Lay a wrap flat and add a portion of the salad mixture in the center, being careful not to overfill to avoid the wrap falling apart. Top with a generous amount of the pesto-coated chicken. Sprinkle extra Parmesan cheese and drizzle more Caesar dressing if desired, or save extra dressing for dipping.
- Fold and Toast: Fold the wrap like a burrito. You can eat it as is, or toast it in a hot skillet. To toast, spritz a little oil in the skillet over medium heat, place the wrap seam side down, and toast for 2-3 minutes on each side until golden and warm.
Notes
- Use leftover grilled chicken breasts or store-bought rotisserie chicken for convenience.
- Chicken texture may vary in dryness depending on cooking method and size; pesto moisture content may also vary, so adjust quantities as needed.
- Start with ⅓ cup pesto and add more if desired to avoid overdressing the chicken.
- Plain Greek yogurt can be used as a healthier substitute for mayonnaise in the Caesar dressing.
- Store leftover wraps in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
