Pesto Chicken Wraps
Quick and easy Pesto Chicken Wraps packed with tender chicken, fresh veggies, and creamy pesto sauce, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Wrapping
- Cuisine: Italian
- Diet: Chicken
Ingredients
- 2 cups cooked chicken, chopped
- ⅓ cup pesto (add more if needed)
- 4 large tortillas or wraps
- 4 cups romaine lettuce, shredded
- 1 cup cherry tomatoes, sliced
- ½ cup mayonnaise
- 2 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- ¼ cup grated Parmesan (optional)
- 2 garlic cloves, minced
- 1½ tablespoons capers with brine
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Prepare the chicken: Chop the cooked chicken into small, bite-sized pieces and place it in a large bowl.
- Mix with pesto: Add the pesto to the chicken and toss until every piece is evenly coated.
- Make the Caesar dressing: In a blender, combine mayonnaise, olive oil, lemon juice, Parmesan, garlic, capers, Dijon mustard, Worcestershire sauce, salt, and pepper. Blend until smooth and creamy.
- Toss the salad: In a medium bowl, mix shredded romaine and sliced cherry tomatoes. Add half of the Caesar dressing and toss until the salad is evenly coated.
- Assemble the wraps: Lay a tortilla flat and add a generous portion of the romaine salad mixture to the center. Top with a scoop of the pesto chicken and sprinkle with extra Parmesan if desired.
- Roll the wraps: Fold the sides of the tortilla inward and roll it tightly like a burrito.
- Toast (optional): For a warm wrap, heat a skillet over medium heat and lightly spray it with oil. Place the wrap seam-side down and toast for 2–3 minutes per side until lightly golden.
- Serve: Slice in half and enjoy immediately, with extra dressing for dipping if desired.
Notes
Feel free to customize your wraps with additional ingredients or swap the chicken for other proteins.