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Looking for a quick and healthy meal that’s bursting with flavor? Look no further than our chicken pesto wraps! Packed with nutrition and incredibly easy to make, these wraps are perfect whether you prefer them hot or cold. With fresh ingredients like baby Roma lettuce, cherry tomatoes, and homemade basil pesto, you’re in for a culinary treat that’s both satisfying and wholesome. Let’s dive into the simple steps to prepare this delectable dish that’s sure to become a staple in your recipe repertoire!
Step-by-Step Preparation
1. Chiffonade the Lettuce:
- Use about 1 to 1.5 baby Roma lettuces.
- Stack the leaves, then shred them into thin strips. The official culinary term for this is “chiffonade.”
- Wash the shredded lettuce to remove any dirt that might be hiding in the layers.
2. Prep the Cherry Tomatoes:
- You’ll need 200 grams of cherry, baby Roma, or grape tomatoes.
- Halve the tomatoes or quarter them if you prefer smaller pieces.
3. Prepare the Garlic Paste:
- Grate one clove of garlic using a microplane to create a paste.
- Using paste ensures it blends well with the sauce without leaving chunks of garlic.
4. Chop the Capers:
- Use 1 teaspoon of capers, rinsed from their brine.
- Roughly chop them to ensure no whole cap remains. This adds a delightful tangy flavor to the mix.
Making the Basil Pesto
For the pesto, gather the following ingredients:
- 5 grams of pine nuts
- 5 grams of Parmesan Reggiano
- 2 cloves of garlic
- 2 cups of fresh basil leaves (approximately one bunch)
- Juice of 1/4 lemon
- 3 tablespoons (60 mL) of extra virgin olive oil
- Salt and cracked black pepper to taste (about 10 cracks worth)
Instructions:
- Place all the ingredients into a blender bowl.
- Blend at high speed until everything is well combined, forming a thick yet pourable consistency.
- You may need to scrape down the sides and adjust with a bit more olive oil if necessary.
- Alternatively, use a mortar and pestle if you prefer the traditional method.
Creating the Sauce
For the sauce, you’ll need:
- 3/4 cup of mayonnaise
- Grated garlic from one clove
- 20 grams of grated Parmesan cheese
- Chopped capers (prepared earlier)
- 1 teaspoon of Dijon mustard
- 1 teaspoon of Worcestershire sauce
- Juice of another 1/4 lemon
- Salt and cracked black pepper to taste (about 10 cracks worth)
Instructions:
- In a mixing bowl, combine all the ingredients.
- Mix well until everything is thoroughly combined and the flavors are well-blended.
- Set aside until ready to serve.
Preparing the Chicken
1. Seasoning:
- Start with 1 kilo (2.2 lb) of boneless, skinless chicken breasts.
- Butterfly the chicken breasts: slice horizontally to open them like a book and then cut in half to create even fillets.
2. Seasoning Mix:
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1 teaspoon of dried Italian herbs
- Optional: a pinch of chili for an extra kick
- 2 teaspoons of olive oil
- Generous amount of salt
- Cracked black pepper (about 20 cracks worth)
Instructions:
- Mix the seasoning ingredients in a bowl with the chicken using clean hands to ensure everything is well-coated.
- Heat a large pan over high heat with 2 teaspoons of olive oil.
- Cook the chicken in batches if necessary to avoid overcrowding.
- Sear the chicken for about 3.5 to 4 minutes on each side until cooked through.
- Allow the chicken to rest for about 5 minutes before slicing.
Assembling the Wraps
1. Mixing the Vegetables:
- Once the lettuce is dried, place it in a bowl with the cherry tomatoes.
- Add about 2/3 of the sauce prepared earlier, and mix with clean hands to ensure everything is well-coated.
2. Pesto Chicken:
- Slice or dice the rested chicken as per your preference.
- In a bowl, toss the chicken with the prepared basil pesto until evenly coated.
Wrapping It Up
- Lay out five burrito-style tortillas.
- Spread the remaining sauce evenly across the tortillas.
- Place the pesto-coated chicken in the center (approximately 220 grams per tortilla).
- Add the lettuce and tomato mixture on top of the chicken.
- Wrap the tortillas by folding over, tucking in the sides, and rolling them tight.
Storing and Serving
- Wrap each assembled tortilla in food-safe paper or place them in air-tight containers.
- Stored in the fridge, these wraps will stay fresh for up to 4 days.
- They can be enjoyed cold or toasted for a warm, crispy bite. Avoid freezing as it can affect the texture.
- For a quick meal, slice the wraps in half at an angle for an impressive presentation.
By following these straightforward steps, you’ll have delicious chicken pesto wraps ready in no time. This dish combines the fresh flavors of basil, garlic, and lemon with the savory taste of seasoned chicken and creamy sauce. Perfect for meal preps, picnics, or any time you need a nutritious and flavorful bite!
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