Hungry for a meal that’s both delectable and nutritious without the fuss? Today, we’re diving into the world of chicken pesto wraps—an effortless, mouth-watering dish that seamlessly blends health and flavor. Whether you prefer them hot or cold, these wraps are packed with vibrant ingredients like fresh basil, juicy cherry tomatoes, and succulent chicken breast. Ready in no time and perfect for any occasion, let’s get straight into the prep work and uncover why this recipe will become your go-to favorite!
Preparing the Ingredients
- Lettuce: You’ll need about 1 to 1.5 heads of baby Roma or baby cos lettuces. Stack the leaves, then cut them into thin strips using a technique called chiffonade. This will give you nice, delicate shreds of lettuce. After chopping, rinse the lettuce thoroughly to remove any dirt trapped within the layers.
- Tomatoes: Measure out 200 grams of cherry tomatoes (or baby Roma or grape tomatoes). Slice them in half lengthwise or through the middle. You can also quarter them if you prefer smaller pieces.
- Garlic: Take one clove of garlic and grate it into a paste using a microplane. This ensures a smooth, consistent texture in the sauce, avoiding any unpleasant chunks of garlic.
- Capers: Use 1 teaspoon of capers, washed but not rinsed. Roughly chop them to fine bits, ensuring there are no whole capers left. These will add delightful briny notes to your dish.
Preparing the Chicken
- Chicken Breast: For this recipe, we’re using 1 kilo (or 2.2 pounds) of boneless, skinless chicken breast. Butterfly each breast by slicing it horizontally, then cut each into two even fillets. This helps the chicken cook evenly and more quickly.
Making the Pesto
In a blender bowl, combine the following ingredients:
- 5 grams of pine nuts
- 5 grams of Parmesan Reggiano cheese
- 2 cloves of garlic
- 2 cups of fresh basil leaves (roughly one bunch)
- Juice of one-quarter of a lemon (check for seeds)
- 3 tablespoons (60 mL) of extra-virgin olive oil
- Season with salt and 10 cracks of black pepper
Blend on high speed until you achieve a pourable, yet thick consistency. If needed, scrape down the sides and add more olive oil to achieve the desired texture. If you prefer the traditional method, you can use a mortar and pestle instead of a blender.
Preparing the Sauce
In a mixing bowl, combine:
- 3/4 cup of mayonnaise
- Grated garlic
- 20 grams of grated Parmesan cheese
- Chopped capers
- 1 teaspoon of Dijon mustard
- 1 teaspoon of Worcestershire sauce
- Juice from another quarter of lemon (seeds removed)
- Salt and 10 cracks of black pepper
Mix these ingredients thoroughly until they form a smooth, well-combined sauce. Set it aside.
Seasoning the Chicken
Place the chicken pieces in a bowl and add:
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1 teaspoon of dried Italian herbs
- 2 teaspoons of olive oil
- Optionally, a pinch of chili flakes for heat
- Generous amount of salt and 20 cracks of black pepper
Use clean hands to mix everything, ensuring the seasoning coats every nook and cranny of the chicken.
Cooking the Chicken
Heat a large pan over high heat. Once hot, add 2 teaspoons of olive oil and then the chicken pieces. Cook in batches if necessary to avoid overcrowding. Sear each side for about 3.5 to 4 minutes, or until fully cooked and no longer pink in the center. Remove the chicken from the pan and let it rest for a few minutes.
Assembling the Wraps
While the chicken rests, dry your rinsed lettuce and mix it with the cherry tomatoes in a large bowl. Pour in two-thirds of the prepared sauce and toss everything together using your hands or tongs for even coating.
After the chicken has rested, slice or dice it as per your preference. Toss the chicken with the basil pesto to ensure an even coat.
Lay out five burrito-style tortillas. Spread the remaining sauce evenly across the tortillas. Add 220 grams of the pesto-coated chicken per tortilla, followed by a generous portion of the lettuce and tomato mix. Tuck in the sides and roll them tightly to form the wraps.
Storing the Wraps
Wrap each wrap in a food-safe paper, airlock bag, or a sealable container. These wraps can be stored in the fridge for up to four days. While they are best enjoyed fresh, you can also lightly toast them if you prefer a warm wrap. Avoid freezing as the lettuce will become soggy upon thawing. However, if you must freeze, you can store just the pesto chicken mixture for up to three months and assemble the wraps fresh when needed.
Serving
For a visually appealing presentation, you can slice the wraps on a diagonal. The center reveals beautiful layers of juicy chicken, fresh lettuce, and tomatoes, all coated in a rich pesto and creamy sauce.
Final Thoughts
These chicken pesto wraps are incredibly simple to make and pack a flavorful punch. They’re perfect for meal prepping, quick lunches, or even a healthy dinner option. Whether served hot or cold, the combination of savory pesto, creamy sauce, and fresh veggies is sure to delight. Enjoy this nutritious, delicious meal and savor each bite!
