How To Make Nutritious and Delicious Chicken Pesto Wraps – Perfect Hot or Cold!

There’s nothing quite like a meal that balances nutrition, convenience, and incredible taste. Enter the Chicken Pesto Wraps – a flavorful, wholesome dish that’s as delightful freshly made as it is enjoyed the next day, whether hot or cold. These wraps are a symphony of tender chicken, vibrant vegetables, and a rich homemade pesto, all enveloped in a soft tortilla. Not only are they straightforward to prepare, but they also bring a satisfying crunch and a burst of Mediterranean flair to your plate. Ready to transform your lunch or dinner routine? Let’s dive right into the process, starting with the prep work.

Ingredients

• For the Chicken:
• 1 kilo (2.2 lbs) boneless, skinless chicken breast
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian herbs
• Optional: a pinch of chili flakes
• 2 teaspoons olive oil
• Salt and cracked black pepper to taste
• For the Pesto:
• 5 grams (0.2 oz) pine nuts
• 5 grams (0.2 oz) Parmesan Reggiano
• 2 cloves garlic
• 2 cups fresh basil leaves (approximately 1 bunch)
• Juice of 1/4 lemon
• 3 tablespoons (60 ml) extra virgin olive oil
• Salt and cracked black pepper to taste
• For the Sauce:
• 3/4 cup mayonnaise
• 1 clove garlic, grated
• 20 grams grated Parmesan cheese
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Juice of 1/4 lemon
• 1 teaspoon capers, chopped
• Salt and cracked black pepper to taste
• For the Wrap:
• 1 to 1.5 heads of baby Romaine lettuce, shredded
• 200 grams cherry tomatoes, halved or quartered
• 5 large burrito-style tortillas

Step-by-Step Preparation

Preparing the Vegetables

1. Shred the Lettuce:
   • Start with baby Romaine lettuce, removing any wilted outer leaves.
   • Stack the leaves, then slice them finely into strips (known as chiffonade).
   • Rinse the shredded lettuce thoroughly to remove any grit, then set aside to dry.
2. Prep the Tomatoes:
   • Take 200 grams of cherry tomatoes and slice them in half lengthwise or quarter them.
   • Set aside for later assembly.

Making the Pesto

1. Blend the Ingredients:
   • In a blender or food processor, combine pine nuts, Parmesan, garlic, basil leaves, lemon juice, and olive oil.
   • Season with salt and cracked black pepper.
   • Blend on high speed until you achieve a smooth, pourable but thick consistency.
   • If necessary, scrape down the sides of the blender and add more olive oil to reach the desired consistency.

Preparing the Sauce

1. Mix the Ingredients:
   • In a mixing bowl, combine mayonnaise, grated garlic, grated Parmesan, Dijon mustard, Worcestershire sauce, lemon juice, and chopped capers.
   • Season with a bit of salt and cracked black pepper.
   • Mix thoroughly until smooth, ensuring all ingredients are well combined.

Cooking the Chicken

1. Season the Chicken:
   • Butterfly the chicken breasts by slicing them horizontally to create thinner fillets.
   • In a bowl, mix the chicken with onion powder, garlic powder, dried Italian herbs, chili flakes if using, olive oil, salt, and cracked black pepper.
   • Ensure the chicken is evenly coated with the seasoning mixture.
2. Cook the Chicken:
   • Heat a large pan over high heat and add two teaspoons of olive oil.
   • Place the chicken in the hot pan, cooking in batches if needed to avoid crowding.
   • Sear the chicken for 3.5 to 4 minutes on each side until cooked through and golden brown.
   • Once done, let the chicken rest to allow the juices to redistribute.

Assembling the Wraps

1. Mix the Vegetables:
   • In a bowl, combine the shredded lettuce and cherry tomatoes.
   • Add about two-thirds of the prepared sauce and toss everything together with clean hands to ensure even coating.
2. Prepare the Chicken:
   • Slice or dice the rested chicken breast into bite-sized pieces.
   • In a separate bowl, mix the chicken with the prepared pesto until evenly coated.
3. Assemble the Wraps:
   • Lay out the tortillas and spread a thin layer of the remaining sauce.
   • Place a portion of the pesto chicken in the center of each tortilla, followed by the lettuce and tomato mixture.
   • Fold the sides over the filling, tuck in the ends, and roll the tortilla tightly to form a wrap.

Storage and Serving Tips

Storage:

• Wrap each assembled tortilla in food-safe paper, airtight bags, or containers.
• Store in the refrigerator for up to four days for optimal freshness.

To Serve:

• These wraps can be enjoyed cold straight from the fridge or toasted for a warm, crispy texture.
• Avoid freezing assembled wraps as the lettuce may become soggy upon thawing. Instead, freeze the pesto chicken mixture separately if needed, and assemble fresh wraps when desired.

Conclusion

There you have it – a delightful, nutritious, and extremely versatile Chicken Pesto Wrap. With a perfect blend of fresh ingredients and bold flavors, these wraps are an ideal meal for any time of the day. Whether you’re packing them for lunch or savoring them as a quick dinner, each bite promises a burst of freshness and savory goodness. Enjoy the ease of preparation and the satisfaction of a homemade, wholesome dish. Bon appétit!