Super Easy Chicken Pesto Wraps: A Delicious & Nutritious Meal Prep Option

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Looking for a quick, nutritious, and incredibly delicious meal that fits perfectly into your busy lifestyle? Say hello to Chicken Pesto Wraps! Whether you’re a seasoned home chef or just starting your culinary journey, these wraps are easy to make, full of vibrant flavors, and can be enjoyed hot or cold. Packed with succulent chicken, fresh vegetables, and a homemade pesto bursting with basil goodness, this recipe will become your go-to for a satisfying meal, any time of the week. Let’s dive into the step-by-step guide to prepare these mouthwatering wraps!

Ingredients:

• 1 to 1.5 baby Roma lettuces
• 200g cherry tomatoes (or baby Roma/grape tomatoes)
• 1 clove of garlic
• 1 teaspoon of capers
• 1 kg (2.2lb) skinless, boneless chicken breast
• 5g (0.2oz) pine nuts
• 5g (0.2oz) Parmesan Reggiano
• 2 cups fresh basil leaves
• Juice of 1/4 lemon
• 3 tablespoons (60mL) extra virgin olive oil
• 3/4 cup mayonnaise
• 20g grated Parmesan cheese
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Onion powder, garlic powder, dried Italian herbs
• Optional: Chili flakes for some heat
• Salt and cracked black pepper to taste

Step 1: Prep the Lettuce and Tomatoes

1. Start by taking your baby Roma lettuces and stack them up. Shred them into thin strips using a technique called chiffonade.
2. Rinse the shredded lettuce to remove any dirt.
3. Halve or quarter the cherry tomatoes, depending on your preference.

Step 2: Prepare the Garlic and Capers

1. Grate the clove of garlic into a paste using a microplane or fine grater. Pasted garlic blends better in sauces, providing a more even flavor distribution.
2. Roughly chop the capers, ensuring there are no whole pieces left. The capers add a lovely tangy flavor to the sauce.

Step 3: Butterfly and Season the Chicken

1. Butterfly the chicken breasts by slicing them horizontally to open them up like a book, then halve them to create even-sized fillets.
2. In a bowl, season the chicken with:
   • 1 teaspoon onion powder
   • 1 teaspoon garlic powder
   • 1 teaspoon dried Italian herbs
   • Optional: A pinch of chili flakes for those who like a bit of heat
   • 2 teaspoons olive oil
   • Salt and cracked black pepper (20 cracks worth)
3. Mix everything well to ensure the chicken is well-coated with the seasoning.

Step 4: Make the Pesto

1. In a blender, combine:
   • 5g pine nuts
   • 5g Parmesan Reggiano
   • 2 cloves of garlic
   • 2 cups fresh basil leaves
   • Juice of 1/4 lemon
   • 3 tablespoons (60mL) extra virgin olive oil
   • Salt and cracked black pepper to taste (10 cracks worth)
2. Blend until smooth, adjusting the consistency with a bit more olive oil if needed. Aim for a thick but pourable consistency.

Step 5: Make the Sauce

1. In a mixing bowl, combine:
   • 3/4 cup mayonnaise
   • Grated garlic paste
   • 20g grated Parmesan cheese
   • Chopped capers
   • 1 teaspoon Dijon mustard
   • 1 teaspoon Worcestershire sauce
   • Juice of another 1/4 lemon
   • Salt and cracked black pepper to taste (10 cracks worth)
2. Mix thoroughly until all ingredients are well combined.

Step 6: Cook the Chicken

1. Heat a large pan over high heat and add 2 teaspoons of olive oil.
2. Cook the chicken in batches if necessary, ensuring not to overcrowd the pan. Sear for about 3.5 to 4 minutes on each side, or until fully cooked through.
3. Remove the chicken from the pan and allow it to rest for 5 minutes.

Step 7: Assemble the Wraps

1. Once rested, slice or dice the chicken as per your preference and add it to a bowl with the freshly made pesto. Mix until the chicken is well-coated.
2. In a separate bowl, combine the shredded lettuce and sliced tomatoes with 2/3 of the prepared sauce. Mix using clean hands or a pair of tongs.
3. Spread the remaining sauce evenly across five burrito-style tortillas.
4. Layer the pesto chicken followed by the lettuce-tomato mix on each tortilla.
5. Fold over each tortilla, tucking in the sides and rolling tightly to form the wrap.

Step 8: Storing and Serving

1. Wrap each chicken pesto wrap in food-safe paper, airtight bags, or meal containers. They can be stored in the fridge for up to 4 days.
2. Enjoy the wraps cold or toast them lightly for a warm, crispy texture. Avoid freezing the wraps as it will make the lettuce soggy.
3. For a fresh option, you can freeze the pesto chicken mix separately and assemble the wraps fresh as needed.

Final Thoughts

These Chicken Pesto Wraps are not only versatile but also a fantastic meal prep option, ensuring you have a delicious and nutritious meal on hand throughout the week. Whether enjoyed hot or cold, the combination of tender chicken, vibrant veggies, and zesty sauces will leave your taste buds satisfied and coming back for more. Happy cooking!

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