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If you’re looking for a quick, nutritious, and utterly delicious meal, look no further than these Chicken Pesto Wraps. Whether you prefer them hot or cold, these wraps are packed with the vibrant flavors of fresh basil, tangy capers, and juicy cherry tomatoes all melded together with a creamy garlic sauce. In just ten simple steps, you’ll be able to whip up these culinary delights that promise to tantalize your taste buds and keep you coming back for more. So, let’s dive right in and get started on this mouth-watering journey!
Step-by-Step Guide to Making Fresh and Juicy Chicken Pesto Wraps
Step 1: Prepare the Lettuce
Start with 1 to 1 ½ baby Roma lettuces. Stack the lettuce leaves and shred them finely using the chiffonade technique. This creates thin, ribbon-like strips that will add a delicate crunch to your wraps. After chopping, rinse the shredded lettuce to remove any lingering dirt.
Step 2: Slice the Tomatoes
Take 200 grams of cherry tomatoes (you can substitute with baby Roma or grape tomatoes if you prefer) and slice them in half lengthwise. You can also quarter them if you want smaller pieces. Set these aside; they’ll add a burst of juicy sweetness to your wraps.
Step 3: Mince the Garlic and Capers
You’ll need one clove of garlic, which should be grated into a paste using a microplane. This ensures an even mix in your sauce without any overpowering chunks. Also, roughly chop one teaspoon of capers, just enough to distribute their briny flavor without overwhelming the dish.
Step 4: Butterfly and Season the Chicken
Use 1 kilogram (2.2 lbs) of boneless, skinless chicken breasts. Butterfly the chicken by slicing it horizontally, then cut each piece in half to create uniformly thick fillets. In a bowl, season the chicken with one teaspoon each of onion powder, garlic powder, and dried Italian herbs. Add a teaspoon of olive oil, a bit of chili if you like a kick, and a generous amount of salt and freshly cracked black pepper (about 20 cracks). Mix well to coat the chicken evenly.
Step 5: Make the Pesto
In a blender, combine 5 grams (0.2 oz) each of pine nuts and Parmesan Reggiano, two cloves of garlic, and two cups of fresh basil leaves (about one bunch). Squeeze in the juice of one-quarter lemon, ensuring no seeds make it into the mix. Add three tablespoons (60 mL) of extra virgin olive oil and season with salt and pepper. Blend on high speed until you achieve a thick but pourable consistency, scraping down the sides as necessary. Adjust with more olive oil if needed.
Step 6: Prepare the Garlic Sauce
In a mixing bowl, combine ¾ cup of mayonnaise with the grated garlic, 20 grams of grated Parmesan cheese, the chopped capers, one teaspoon each of Dijon mustard and Worcestershire sauce. Squeeze in another quarter lemon and season with salt and cracked black pepper to taste (about 10 cracks). Mix thoroughly until all ingredients are well integrated.
Step 7: Cook the Chicken
Heat a large pan over high heat and add two teaspoons of olive oil. Place the chicken in the pan, being careful not to overcrowd it. Sear each side for 3 ½ to 4 minutes or until fully cooked through. Once done, remove the chicken from the pan and let it rest to redistribute its juices.
Step 8: Assemble the Lettuce and Tomato Mix
After drying the shredded lettuce, place it in a bowl along with the sliced cherry tomatoes. Add about two-thirds of the garlic sauce and mix well, ensuring everything is coated evenly.
Step 9: Combine Chicken and Pesto
Once the chicken has rested for about 5 minutes, slice or dice it into bite-sized pieces. Place the chicken in a bowl and add all of the prepared basil pesto. Mix until the chicken is thoroughly coated.
Step 10: Assemble the Wraps
Lay out five burrito-style tortillas and spread the remaining garlic sauce evenly across each one. Layer on the pesto-coated chicken (aim for about 220 grams per tortilla), followed by the lettuce and tomato mixture. Fold the tortillas by tucking in the sides and rolling them tightly to ensure nothing falls out.
To store your wraps, wrap them in food-safe paper, place them in airlock bags, or use meal prep containers. They can be refrigerated for up to four days but are best enjoyed fresh. If you prefer a hot wrap, you can toast them, but avoid freezing as the lettuce will become soggy upon thawing.
Enjoy Your Homemade Chicken Pesto Wraps!
These wraps are perfect for a quick lunch, a light dinner, or even as a meal prep option for the week. Juicy, flavorful, and easy to make, they bring a gourmet touch to everyday meals. Feel free to get creative with the fillings or add your own twist to make these wraps uniquely yours.
Bon appétit!
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