Description
These Chicken Pesto Wraps are a flavorful and easy-to-make meal perfect for lunch or a light dinner. Featuring tender grilled chicken coated in herby pesto, fresh romaine lettuce, juicy cherry tomatoes, and a creamy homemade Caesar dressing, all wrapped in a soft tortilla. The wraps can be enjoyed cold or lightly toasted for a warm, crispy finish.
Ingredients
Units
Scale
Chicken Pesto Filling
- 2 cups cooked chicken, chopped (leftover grilled or rotisserie chicken recommended)
- 1/3 cup pesto (add more as needed)
- 3 Tbsp grated Parmesan cheese (optional)
Wrap Base
- 4 wraps (large tortillas)
- 4 cups romaine lettuce, shredded
- 1 cup cherry tomatoes, sliced
Caesar Dressing
- 1/2 cup mayonnaise (or plain Greek yogurt as an alternative)
- 2 Tbsp olive oil
- 3 Tbsp fresh lemon juice
- 1/4 cup Parmesan cheese, grated
- 2 garlic cloves
- 1 1/2 Tbsp capers and brine
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/4 tsp fresh cracked black pepper
Instructions
- Prepare Ingredients: Chop the grilled chicken into small bite-sized pieces and set aside. If making homemade pesto, prepare it ahead of time. Shred the romaine lettuce and slice the cherry tomatoes.
- Make Caesar Dressing: Place all Caesar dressing ingredients—including mayonnaise, olive oil, lemon juice, Parmesan, garlic, capers with brine, Dijon mustard, Worcestershire sauce, salt, and pepper—into a small food processor or blender. Blend until smooth and well combined. Adjust salt to taste.
- Combine Salad: In a medium bowl, mix the shredded romaine, sliced tomatoes, and half of the prepared Caesar dressing. Toss well to evenly coat the vegetables.
- Mix Chicken and Pesto: In a large bowl, combine the chopped chicken with the pesto. Stir thoroughly to coat the chicken evenly with the pesto sauce.
- Assemble Wraps: Lay out each wrap and add a portion of the salad mixture in the center, being careful not to overfill to avoid tearing. Top with a generous amount of the pesto-coated chicken. Optionally, sprinkle with extra Parmesan cheese and drizzle more Caesar dressing or reserve the dressing for dipping.
- Fold and Serve: Roll up the wraps burrito-style, folding the sides over and rolling tightly. Enjoy them cold, or for a warm option, lightly spritz a skillet with oil and toast the wraps over medium heat, seam side down, for 2-3 minutes per side until golden and crisp.
Notes
- Use leftover grilled chicken breasts or rotisserie chicken for convenience.
- Pesto moisture can vary; start with 1/3 cup and add more as needed according to the chicken’s dryness.
- Substitute mayonnaise in the dressing with plain Greek yogurt for a lighter option.
- Store leftover wraps in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 wrap
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
