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There’s something incredibly satisfying about biting into a perfectly crafted wrap, and our Chicken Pesto Wraps promise just that. Packed with nutrition, these wraps are not only delicious but also super easy to make, fitting seamlessly into any busy lifestyle. Whether you prefer your meals hot or cold, this recipe has got you covered. So, let’s dive right into the prep work and get ready to savor every bite of these flavor-packed wraps!
Step 1: Preparing the Vegetables
First, we’ll start with the vegetables. We need about 1 to 1.5 baby or baby Roma lettuces. The best way to prepare this is to use the chiffonade technique, where you stack the lettuce leaves and then shred them into thin strips. This ensures a uniform texture throughout your wrap. After chopping, make sure to rinse the lettuce thoroughly to remove any dirt, as layered lettuces can often trap soil.
Next, you’ll need 200 grams of cherry tomatoes. You can also use baby Roma or grape tomatoes if those are more readily available. Slice these in half lengthwise or through the middle, whichever you prefer. You can also quarter them if you want smaller pieces.
Step 2: Prepping the Garlic and Capers
Grab one clove of garlic and use a microplane to grate it into a paste. This is important because it ensures the garlic will blend seamlessly into the sauce without any large chunks. For additional flavor, use 1 teaspoon of capers. These tiny, tangy delights should be roughly chopped, ensuring no whole capers remain, although perfect precision isn’t necessary.
Step 3: Preparing the Chicken
For the star of the wrap, the chicken, start with 1 kilo (2.2 lbs) of boneless, skinless chicken breasts. Butterfly the chicken by slicing it horizontally and then cut it in half to create two even-sized fillets. This not only helps in cooking the chicken evenly but also makes it easier to manage within the wrap.
In a bowl, season the chicken with 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and a generous teaspoon of dried Italian herbs. If you like a bit of heat, add some chili flakes—this is optional. Add 2 teaspoons of olive oil, a generous amount of salt, and 20 cracks of black pepper. Mix everything well so that the seasoning covers every nook and cranny.
Step 4: Making the Pesto
For the pesto, add the following ingredients to a blender or a mortar and pestle for a more traditional approach:
- 5 grams (0.2 oz) of pine nuts
- 5 grams (0.2 oz) of Parmesan Reggiano
- 2 cloves of garlic
- 2 cups of fresh basil leaves (approximately one bunch)
- The juice of 1/4 of a lemon (ensure no seeds go in)
- 3 tablespoons (60 ml) of extra virgin olive oil
- Salt and black pepper to taste (around 10 cracks of pepper)
Blend these ingredients at high speed until you achieve a pourable but thick consistency. You may need to scrape down the sides of the blender and add more olive oil if necessary to get the desired texture.
Step 5: Assembling the Sauce and Cooking the Chicken
For the sauce to complement our wrap:
- Mix 3/4 cup of mayonnaise in a bowl
- Add the grated garlic, 20 grams of grated Parmesan, and the chopped capers
- Include 1 teaspoon of Dijon mustard and 1 teaspoon of Worcestershire sauce
- Squeeze the juice of another quarter of a lemon (again, ensure no seeds)
- Season with salt and 10 cracks of black pepper
Mix all these ingredients well until they are fully combined into a creamy sauce.
Now, let’s cook the chicken. Heat a large pan over high heat and add 2 teaspoons of olive oil. Once the pan is hot, place the chicken fillets into the pan. Cook for about 3.5 to 4 minutes on each side, ensuring they are cooked through in the center. Do this in batches to avoid overcrowding the pan. Once cooked, let the chicken rest for about 5 minutes before slicing or dicing it, depending on your preference.
Final Assembly
Once the lettuce is dry, place it in a bowl along with the cherry tomatoes. Add about 2/3 of the prepared sauce and mix well using your hands to ensure everything is evenly coated. Slice the rested chicken and mix it with the basil pesto until coated.
Take five burrito-style tortillas and spread the remaining sauce across them. Place a portion of the pesto chicken on each tortilla, followed by the lettuce and tomato mix. Ensure each wrap has a good amount of tomatoes for that burst of freshness. Wrap them tightly, tucking in the ends to secure everything inside.
Storing and Serving
These wraps can be stored in the fridge for up to four days. For storage, wrap them in food-safe paper, air-tight bags, or meal-prep containers. While they are best eaten fresh, you can enjoy them cold or toasted. Freezing is not recommended as the lettuce can become soggy when thawed. However, the pesto chicken can be frozen separately for up to three months.
When ready to serve, slice the wraps on an angle if you want to present them nicely. Each bite promises a delicious combination of flavors and textures.
Enjoy your nutritious and delicious Chicken Pesto Wraps!
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