Pesto Chicken Wrap - Turbo Baker

Tender chicken and pesto blend with fresh spinach and mozzarella, wrapped in warm tortillas for a vibrant meal.

# What You Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded or sliced (approx. 10.6 oz)

→ Pesto & Cheese

02 - 1/3 cup basil pesto

03 - 1/2 cup shredded mozzarella cheese

→ Vegetables

04 - 1 cup baby spinach leaves

05 - 1 medium tomato, thinly sliced

06 - 1/2 small red onion, thinly sliced

07 - 1/2 cup roasted red peppers, sliced (optional)

→ Wraps & Extras

08 - 4 large flour tortillas (10-inch)

09 - Salt and freshly ground black pepper, to taste

# How to Cook:

01 - In a medium bowl, mix the cooked chicken with basil pesto until evenly coated.

02 - Heat the tortillas in a dry skillet or microwave for 10 to 15 seconds to soften and increase pliability.

03 - Lay each tortilla flat. Arrange baby spinach leaves along the center, then top with the pesto-coated chicken, shredded mozzarella, tomato slices, red onion, and roasted red peppers if using.

04 - Sprinkle salt and freshly ground black pepper over the layered ingredients to taste.

05 - Fold the sides of the tortilla inward and roll tightly to encase the fillings securely.

06 - Cut each wrap in half and serve immediately or wrap tightly with foil or parchment for portable consumption.

# Expert Advice:

01 -

It tastes restaurant-quality but comes together faster than ordering takeout.
You can prep everything the night before and roll them when you're hungry.
Pesto does the seasoning work, so you don't need a long ingredient list.

02 -

Don't overstuff—it's tempting to pile everything in, but restraint keeps them from falling apart when you bite into them.
If your tortillas are cold, they will crack; warming them genuinely transforms the experience.

03 -

Use a rotisserie chicken from the grocery store to save thirty minutes of cooking time, and honestly, it stays juicier.
Slice your tomatoes and red onion right before assembly so they don't release water and make the wraps soggy.