Save There's something about the smell of fresh basil that stops me mid-afternoon and makes me want to build something green and alive between two layers of tortilla. I discovered these pesto chicken wraps on a Tuesday when my fridge held exactly three things I could justify eating together, and somehow they became my go-to lunch that entire summer. The pesto does the heavy lifting here—it turns simple shredded chicken into something that tastes like you spent actual effort, when really you're just assembling.
I made these for a beach picnic once and watched my friend eat hers in about ninety seconds, then ask for another one. That's when I knew I had something worth keeping in rotation. There's a reason wraps have become my preferred lunch format—they're neat enough to eat with one hand while reading, yet substantial enough to actually fill you up.
Ingredients
- Cooked chicken breast (2 cups, shredded or sliced): Use rotisserie chicken if you're short on time; it adds moisture and flavor that dry homemade chicken can't match.
- Basil pesto (1/3 cup): This is your flavor foundation—homemade tastes brighter, but jarred works beautifully if that's what you have on hand.
- Shredded mozzarella cheese (1/2 cup): The mild creaminess balances the pesto's boldness; don't skip this.
- Baby spinach leaves (1 cup): Raw spinach wilts slightly against warm tortillas and adds color without extra cooking.
- Medium tomato (1), thinly sliced: Juicy tomatoes make these feel fresh; use what's in season, or skip it if yours taste like water.
- Red onion (1/2 small), thinly sliced: It's sharp and necessary; thin slices keep it from overwhelming everything else.
- Roasted red peppers (1/2 cup), sliced: These are optional but they add sweetness and a slight smoky note that deepens the whole wrap.
- Large flour tortillas (4, 10-inch): Check that they're flexible enough to roll without cracking—this matters more than you'd think.
- Salt and freshly ground black pepper: Final seasoning that makes all the difference; don't salt the chicken itself until the very end.
Instructions
- Coat the chicken with pesto:
- In a medium bowl, combine your cooked chicken with the pesto and toss until every piece glistens with green. This is where the magic starts—the pesto becomes your sauce and seasoning all at once.
- Warm the tortillas:
- A quick pass in a dry skillet or 10-15 seconds in the microwave makes them bendable instead of crackly. You'll feel the difference the moment you try to roll them.
- Build your wrap:
- Lay a tortilla flat and layer down the spinach first—it creates a barrier that keeps the tortilla from getting soggy. Top with pesto chicken, then mozzarella, tomato, red onion, and peppers if you're using them.
- Season and roll:
- Taste for salt and pepper before you roll—it's harder to adjust after the fact. Fold in the sides and roll tightly from the bottom up, using the edge of the counter as a guide to keep tension even.
- Slice and serve:
- A diagonal cut makes them look intentional and easier to hold. Eat immediately while everything is still warm enough to let the cheese soften slightly, or wrap in foil for eating later.
Save I remember my daughter calling these "the green wraps" when she was three, and how she'd eat the whole thing without complaint, pesto and all. That small victory of getting vegetables in without a battle made me feel like I'd cracked some kind of parenting code.
Why Pesto Is the Star Here
Pesto does something that regular mayo or mustard can't—it flavors the chicken from the inside out, and it brings a brightness that makes everything taste fresher. The basil, garlic, and nuts in pesto create this complex depth that makes four simple ingredients feel like they belong on a restaurant menu. I've made these wraps a hundred different ways, but the ones with homemade pesto always disappear fastest.
Building Your Perfect Wraps
The order you layer matters more than you'd think—spinach on the bottom protects the tortilla from moisture, then the warm pesto chicken goes down while it's still slightly warm so the cheese just begins to soften, then the cold vegetables on top. This order keeps textures distinct instead of everything becoming one mushy mix by the time you eat it.
Make-Ahead Strategy and Variations
These wraps are actually better when you assemble them an hour or two before eating because the flavors settle and meld together—but they're also good eaten immediately, so do what works for your day. Grilling them on a panini press for a minute adds char and melts the cheese beautifully, though it's entirely optional.
- Swap the mozzarella for feta if you want something tangier, or provolone if you prefer a harder cheese.
- If nuts are a concern, double-check your pesto label or make a nut-free version with sunflower seeds instead.
- Whole-wheat or gluten-free tortillas work just as well—just make sure they're still pliable.
Save These wraps remind me that lunch doesn't have to be complicated to feel special—just a few good ingredients treated with a little intention. Make them once and you'll understand why they became my kitchen shortcut that actually tastes like you care.
Recipe Questions & Answers
- → Can I use homemade pesto for this wrap?
Yes, homemade basil pesto works wonderfully, offering fresh flavors that complement the chicken and vegetables.
- → What are good cheese alternatives to mozzarella in this wrap?
Feta or provolone cheeses make excellent substitutes, adding unique flavors and textures.
- → How can I make the wrap gluten-free?
Simply use gluten-free tortillas as the base to accommodate gluten sensitivities.
- → Is it better to grill the wrap before serving?
Grilling briefly on a panini press adds a crispy exterior and melds the flavors together nicely but is optional.
- → Can I prepare the wrap in advance?
It’s best served fresh, but wrapping tightly in foil or parchment allows for portable, on-the-go enjoyment.