Chicken Pesto Wraps

These chicken pesto wraps feature pesto chicken, creamy mozzarella and fresh veggie toppings layered in soft tortillas for a fast, satisfying meal that doesn’t skimp on flavor. Simply brown ground chicken on the stovetop, stir in your favorite store-bought or homemade pesto, and wrap it all up with cheese, juicy tomato slices, red onion and crisp shredded lettuce.

This recipe makes just enough for a lunch or a light dinner for two, and it’s especially perfect for hot summer days when you want something delicious and filling without turning on the oven.

Ingredients for Chicken Pesto Wraps

• Ground chicken: Ground chicken is a lean source of protein and cooks faster than chicken breasts or thighs. If you need a no-cook version, swap in shredded rotisserie or precooked chicken breasts.
• Prepared pesto: Store-bought pesto is convenient, but homemade pesto sauce typically tastes fresher and punchier. Use traditional basil pesto for a herby flavor or a sun-dried tomato version for a sweet and tangy flavor. See below for more pesto sauce options.
• Flour tortillas: This recipe calls for flour tortillas, but you can use whole wheat for a heartier bite or gluten-free wraps if needed. Before assembling, warm the wraps for a softer, more pliable texture.
• Mozzarella: Sliced mozzarella adds creaminess and a mild cheesy flavor that pairs well with the pesto. Layer the cheese while the chicken is still warm so it gets melty. For sharper flavor, swap in provolone cheese.
• Vegetables: Juicy tomato slices, crisp red onion and shredded lettuce add color, crunch and freshness. Feel free to add or swap in cucumber, bell pepper or shredded carrots for variety.

Directions

Step 1: Cook the chicken

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Heat the oil in a large skillet set over medium heat. Add the ground chicken and break it into crumbles with a wooden spoon. Cook for five to six minutes or until no pink remains. Drain off any excess liquid.

Step 2: Assemble the chicken pesto wraps

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In a small bowl, mix the cooked chicken with pesto sauce until evenly coated.

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Spoon the chicken mixture over each tortilla.

Editor’s Tip: Warm the tortillas before filling. Wrap them in foil and pop them in a 300°F oven for 5 to 10 minutes, or microwave them for 30 seconds—just cover them with a damp paper towel to keep them from drying out.

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Then top each with two slices of mozzarella, two tomato slices, sliced red onion and 1/2 cup shredded lettuce.

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Roll up the tortillas and serve warm.

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Recipe Variations

• Switch up the pesto: You’re not limited to traditional basil or sun-dried tomato pesto sauces. Using different greens is the easiest way to switch up a homemade pesto recipe—try it with spinach, parsley, garlic scapes or even sweet peas.
• Try different proteins: Swap in ground turkey or beef for a slightly different flavor profile, or try these wraps with a different chicken cut. Try grilled chicken breasts or thighs for a meatier bite, or go with shredded rotisserie chicken for a convenient shortcut.
• Get more veggies in: Layer chopped cucumbers or bell peppers in your wrap for added crunch and an extra layer of fresh flavor, or top the chicken with caramelized onions for depth.
• Add another condiment: Dollop Greek yogurt, sour cream or hummus onto your wrap for creaminess, or drizzle it with balsamic glaze for a sweet and tangy finish. For a flavor punch, tuck in a few briny pickles, roasted red peppers or pickled red onions.
• Make them low-carb: Wrap the chicken, cheese and veggies in romaine or butter lettuce leaves instead of tortillas for a naturally low-carb option.

How to Store Chicken Pesto Wraps

Chicken pesto wraps have the best taste and texture when fresh, but leftovers can be stored in the fridge. Tightly wrap them in storage wrap or place them in an airtight container. They should last up to three days, although the tortillas and veggies will start to soften.

Can you make chicken pesto wraps ahead of time?

You can make chicken pesto wraps in advance, but it’s best to assemble them just before serving so the tortillas don’t get soggy. Prepare the chicken, pesto and toppings in advance and store them separately. Store the chicken mixture in an airtight container in the refrigerator; it will stay fresh for up to four days. When you’re ready to serve, reheat the chicken in the microwave or stovetop with a splash of water. Then, layer the ingredients in each tortilla, roll it up and serve.

Chicken Pesto Wrap Tips

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What other kinds of chicken can I use?

Instead of using ground chicken, try using grilled chicken breasts or thighs. Shredded rotisserie chicken is a timesaving option, or you could use leftover roast chicken to cut down on prep time. Breaded chicken strips—either homemade or frozen and cooked—deliver a crunchier, more indulgent wrap. Whatever option you prefer, be sure the chicken is fully cooked and cut into strips or bite-sized pieces before assembling the wraps.

Is a chicken pesto wrap healthy?

These chicken pesto wraps can be a healthy, satisfying option. Any dish that includes vegetables is a good thing, plus these wraps are packed with protein from the chicken. If your pesto contains olive oil and nuts, it provides heart-healthy fats.

To boost the nutritional value even more, opt for lean ground chicken and part-skim mozzarella cheese, use whole grain tortillas and pile on the veggie toppings. Pair your wrap with a side salad, roasted vegetables or fruit for a balanced, fiber-rich meal.

What can you serve with chicken pesto wraps?

Several quick and easy side dishes pair well with chicken pesto wraps. Try serving this wrap with a refreshing side salad tossed in a light vinaigrette or a warm cup of soup. Roasted or grilled vegetables make a colorful addition, while potato or macaroni salad offers hearty elements to round out a filling meal. For a kid-friendly option, pair wraps with carrot sticks and dip, crunchy potato chips or oven-baked fries.