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Looking for a meal that’s both flavorful and nutritious without spending hours in the kitchen? Our Chicken Pesto Wraps are the perfect solution! These wraps are not only packed with vibrant, fresh ingredients but they are also incredibly easy to make and versatile enough to be enjoyed hot or cold. Whether you’re meal prepping for the week or whipping up a quick lunch, these wraps deliver on taste and convenience. Let’s dive into the step-by-step process and discover how you can create this delicious dish right at home.
Ingredients
For the Chicken:
- 1 to 1.5 baby Romaine or baby Cos lettuces
- 200g cherry tomatoes (or baby Roma or grape tomatoes)
- 1 clove of garlic, microplaned to create a paste
- 1 tsp capers, roughly chopped
- 1kg (2.2 lbs) boneless, skinless chicken breasts
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried Italian herbs
- 2 tsp olive oil
- Salt and cracked black pepper to taste
- Optional: A pinch of chili flakes
For the Pesto:
- 5g (0.2 oz) pine nuts
- 5g (0.2 oz) Parmesan Reggiano
- 2 cloves of garlic
- 2 cups fresh basil leaves (about one bunch)
- Juice of 1/4 lemon
- 3 tbsp (60ml) extra virgin olive oil
- Salt and cracked black pepper to taste
For the Sauce:
- 3/4 cup mayonnaise
- 20g grated Parmesan cheese
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- Juice of 1/4 lemon
- Salt and cracked black pepper to taste
For Assembly:
- 5 burrito-style tortillas
Preparation
Step 1: Prepare the Lettuce and Tomatoes
Start by stacking and shredding the baby Romaine or Cos lettuces into thin strips. This technique, known as chiffonade, ensures your lettuce is in manageable pieces for your wrap. After chopping, rinse the lettuce thoroughly to remove any dirt and set it aside to dry.
Next, slice your cherry tomatoes in half or quarters, depending on your preference. Set these aside as well.
Step 2: Prepare the Chicken
Butterfly the chicken breasts by slicing them horizontally and then halving them to create even-sized fillets. In a large bowl, mix the chicken with onion powder, garlic powder, dried Italian herbs, olive oil, salt, and cracked black pepper. Optionally, add a pinch of chili flakes for a bit of heat. Use clean hands to ensure the chicken is evenly coated with the seasoning.
Step 3: Cook the Chicken
Heat a large pan over high heat and add two teaspoons of olive oil. Once hot, add the chicken fillets in batches to avoid overcrowding. Sear each side for about 3.5 to 4 minutes, or until cooked through. Remove the chicken from the pan and let it rest for about 5 minutes. Once rested, slice or dice the chicken as desired.
Making the Pesto
Step 4: Blend the Pesto Ingredients
In a blender, combine the pine nuts, Parmesan Reggiano, garlic, basil leaves, lemon juice, olive oil, salt, and cracked black pepper. Blend on high speed until you achieve a thick but pourable consistency. You might need to scrape the sides of the blender a few times or add more olive oil to reach the desired texture. If you don’t have a blender, you can use a mortar and pestle for a more traditional approach.
Making the Sauce
Step 5: Mix the Sauce
In a mixing bowl, combine the mayonnaise, grated garlic, grated Parmesan cheese, chopped capers, Dijon mustard, Worcestershire sauce, lemon juice, salt, and cracked black pepper. Mix thoroughly until all ingredients are well-integrated and the sauce is smooth.
Combining Everything
Step 6: Mix the Salad
Once the lettuce has dried, combine it with the sliced or quartered cherry tomatoes in a large bowl. Add about two-thirds of the prepared sauce and mix well using clean hands to ensure everything is evenly coated.
Step 7: Combine Chicken with Pesto
In another bowl, mix the sliced or diced chicken with all of the blended pesto. Ensure every piece of chicken is thoroughly coated with the vibrant pesto sauce.
Assembling the Wraps
Step 8: Prepare the Tortillas
Lay out the burrito-style tortillas and spread the remaining sauce evenly across all five. This ensures every bite is filled with flavor.
Step 9: Add the Chicken and Salad
Place the pesto-coated chicken onto each tortilla (approximately 220g per wrap). Top with the lettuce and tomato mixture, ensuring a good distribution of tomatoes for that burst of freshness in every bite.
Step 10: Wrap It Up
Fold each tortilla over itself, tuck in the sides to prevent any filling from falling out, and then roll tightly to secure. Your wraps should be firm and well-contained.
Storing and Serving
Wrap each prepared tortilla in food-safe paper, sealable bags, or airtight containers for easy storage. These wraps can be stored in the refrigerator for up to four days. Freezing is not recommended as it may cause the lettuce to become soggy upon thawing. However, you can freeze the pesto chicken mix separately for up to three months and assemble fresh wraps as needed.
Serving Options:
- Enjoy your wraps cold for a quick and refreshing meal.
- Heat them up on a skillet or in a microwave for a warm, comforting option.
- Cut them diagonally before serving to impress with a professional touch.
Whether you decide to eat them warm or cold, these Chicken Pesto Wraps offer a blend of savory flavors, juicy chicken, and fresh vegetables that make for a satisfying meal any time of the day. Enjoy!
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