Looking for a delectable yet simple dish to add to your culinary repertoire? Today, we’re diving into the world of chicken pesto wraps—an easy-to-make, nutrition-packed meal that’s perfect for any time of the day. Whether you prefer them hot or cold, these wraps are a delightful blend of tender chicken, fresh veggies, and savory pesto that will tantalize your taste buds. Follow along as we break down each step to create these mouth-watering wraps, ensuring you have all the tips and tricks you need for a flawless execution. Let’s get started!
Preparation
First, let’s take care of our vegetable prep work. Begin with 1 to 1.5 baby Romaine lettuces. Stack the leaves and slice them into thin strips using the chiffonade technique. This culinary method not only gives a professional touch to your dish but also ensures the lettuce is perfectly sized for your wraps.
After cutting, be sure to rinse your lettuce thoroughly. Layered lettuce tends to harbor dirt, and a good rinse ensures it’s clean and ready to use. Set the lettuce aside to dry while you move on to the next step.
Next, take 200 grams of cherry tomatoes. You can also opt for baby Roma or grape tomatoes if you prefer. Halve them lengthwise or in the middle for a slightly different texture. If you want even smaller pieces, feel free to quarter them. The choice here is all yours.
Let’s tackle the garlic next. You’ll need one clove, grated into a paste using a microplane. Grated garlic blends seamlessly into the sauce, ensuring no harsh chunks disrupt the smooth texture.
Now it’s time for the capers. Measure out 1 teaspoon, rinse them to remove some of the brine, and give them a rough chop. These tiny green gems add a burst of tangy flavor to our wraps.
Chicken Preparation
For the chicken, use 1 kilo (or about 2.2 pounds) of boneless, skinless chicken breasts. To ensure even cooking, butterfly the breasts by slicing them horizontally to open them up like a book. Then, cut them in half to create two even fillets.
Making the Pesto
Next, it’s pesto time! In a blender bowl, combine 5 grams of pine nuts, 5 grams of Parmesan Reggiano, two cloves of garlic, and about two cups of fresh basil leaves. Squeeze in the juice of 1/4 lemon, making sure to catch any seeds. Add three tablespoons (60 mL) of extra virgin olive oil, and season with salt and 10 cracks of black pepper. Blend this mixture until smooth, scraping down the sides if necessary. We’re aiming for a thick but pourable consistency, which might require a bit more olive oil.
If you’re more traditional, feel free to use a mortar and pestle for this step. Either way, once your pesto is smooth, set it aside in a container or leave it in the blender bowl to save on dishes.
Zesty Sauce
With our pesto ready, let’s move on to a zesty sauce. In a mixing bowl, combine 3/4 cup of mayonnaise, the grated garlic, 20 grams of grated Parmesan cheese, the chopped capers, 1 teaspoon of Dijon mustard, and 1 teaspoon of Worcestershire sauce. Squeeze in another 1/4 of a lemon’s juice, season with salt, and add 10 cracks of black pepper. Mix everything thoroughly until well combined. The result should be a well-blended, flavorful sauce that complements our chicken pesto perfectly.
Seasoning the Chicken
For our chicken seasoning, add the following to a bowl with your chicken fillets:
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1 big teaspoon of dried Italian herbs
- (Optional) A bit of chili for heat
Add 2 teaspoons of olive oil and season generously with salt and 20 cracks of black pepper. Use clean hands to mix everything together, ensuring each piece of chicken is well-coated.
Cooking the Chicken
Heat a large pan over high heat and add 2 teaspoons of olive oil. Once hot, place the chicken in the pan. If your pan isn’t big enough, cook the chicken in batches to avoid overcrowding. Sear each piece for about 3.5 to 4 minutes per side, or until fully cooked in the center. Once done, remove the chicken and let it rest.
Mixing the Vegetables
While the chicken rests, toss the dried lettuce and tomatoes in a bowl with 2/3 of the sauce we prepared earlier. Using clean hands, mix everything thoroughly, ensuring the veggies are well-coated.
Assembling the Wraps
After the chicken has rested for about five minutes, slice or dice it as desired. Place the chicken in a bowl and mix it with all the basil pesto until everything is nicely coated.
To assemble your wraps, lay five large burrito-style tortillas on a flat surface. Spread the remaining sauce evenly across the tortillas, then add the pesto chicken (approximately 220 grams per wrap). Top with the lettuce and tomato mix, ensuring a good distribution of tomatoes.
Fold each tortilla over itself, tuck in the sides to avoid spills, and roll them up tightly. There are multiple ways to wrap them, so choose what’s easiest for you. The final wraps should be evenly sized and securely closed.
Storing the Wraps
For storage, wrap each one in food-safe paper, place them in airlock bags, or use meal prep containers. These wraps will stay fresh in the fridge for up to four days. While you can eat them cold, they’re also delicious when toasted. Avoid freezing the wraps as the lettuce can become soggy. However, you can freeze the pesto chicken mix for up to three months and prepare fresh wraps as needed.
Finally, slice the wraps in half on an angle for an appealing presentation. These chicken pesto wraps are not only visually stunning but also packed with flavor and nutrition, making them a perfect meal option.
Enjoy your delicious, nutritious chicken pesto wraps, and don’t forget to share your culinary success with friends and family!
