Chicken Pesto Wraps Made Easy: Delicious, Nutritious, and Perfect for Any Meal
The journey to making scrumptious chicken pesto wraps begins with some prep work. Starting with the lettuce, you’ll need about one to one and a half baby cos or baby Roma lettuces. Stack them up and shred them all the way across; in culinary terms, this is called chiffonade. You want nice, thin strips. Given that this is a layered lettuce, a rinse after chopping is crucial to get rid of any lingering dirt.
Next on the list are the cherry tomatoes. You’ll need 200 grams, but you can also use baby Roma or grape tomatoes. Slice them in half lengthwise or through the middle according to your preference, even quartering them if you prefer smaller pieces.
Garlic is another essential ingredient. One clove of garlic, run along a microplane to create a paste, will do. Pasted garlic is recommended for this recipe, as chunks or slices of garlic can interfere with the sauce’s smooth texture.
For an extra burst of flavor, include one teaspoon of capers washed from their brine. While you don’t need to rinse them, chopping them finely is advisable to ensure no whole capers remain.
Finally, for the star of your wraps, the chicken breast. You’ll need one kilo or 2.2 pounds of boneless, skinless chicken. Butterfly the chicken by slicing it horizontally, then cut it in half to create even fillets.
Making the Pesto
In a blender bowl, add 5 grams (0.2 ounces) each of pine nuts and Parmesan Reggiano, two cloves of garlic, and about two cups of fresh basil leaves. Squeeze the juice of one-quarter of a lemon into the mix (ensure no seeds get in) and add about three tablespoons (60 mL) of extra virgin olive oil. Season to taste with salt and cracked black pepper (about ten cracks’ worth). Blend on high speed until you achieve a thick but pourable consistency. You may need to scrape down the blender sides and adjust with extra olive oil for the perfect texture.
If you don’t have a blender, a mortar and pestle work just fine and are indeed the traditional way to prepare pesto. Once smooth, transfer the pesto to a container for later use or leave it in the blender bowl.
Preparing the Sauce
For the sauce, combine 3/4 cup of mayonnaise, 20 grams of grated Parmesan cheese, the grated garlic from earlier, one teaspoon of Dijon mustard, one teaspoon of Worcestershire sauce, and the chopped capers in a mixing bowl. Squeeze another quarter of the lemon into the bowl (again, removing seeds) and season with salt and cracked black pepper (about ten cracks’ worth). Mix well until all the ingredients are combined, giving you a harmonious blend of flavors to set aside for serving.
Seasoning and Cooking the Chicken
Turn your attention back to the chicken. In a bowl, mix the chicken fillets with one teaspoon each of onion powder, garlic powder, and dried Italian herbs. Optionally, add a bit of chili for heat. Add two teaspoons of olive oil, a generous amount of salt, and about twenty cracks of black pepper. Using clean hands, ensure the chicken is well-coated and not sticking together.
With the prep done, heat a large pan over high heat and add two teaspoons of olive oil. Cook the chicken fillets for about 3.5 to 4 minutes on each side, ensuring they are cooked through. If your pan isn’t big enough, cook in batches to avoid overcrowding; otherwise, the chicken will boil rather than sear. Once cooked, allow the chicken to rest.
Mixing the Vegetables and Chicken
While the chicken rests, dry off your lettuce and add it, along with the cherry tomatoes, to a bowl. Add about two-thirds of the sauce you prepared and mix it all thoroughly using clean hands, which are indeed nature’s tongs.
Slice or dice the rested chicken, as per your preference, and mix it with the basil pesto until everything is well-coated.
Assembling the Wraps
Now it’s time to assemble your wraps. Spread the remaining sauce over five burrito-style tortillas. Place the pesto-coated chicken down the center, add the lettuce and tomato mix, ensuring you get a good amount of tomatoes, and wrap it all up tightly. Tuck in the ends to avoid any fillings spilling out.
To store, wrap the assembled wraps in food-safe paper, airlock bags, or a meal container. They will keep in the fridge for up to four days. While they can be eaten fresh, you can also toast them. Freezing isn’t recommended as the lettuce will turn soggy upon thawing. However, you can freeze the pesto chicken mix for up to three months and prepare fresh wraps whenever desired.
Serving the Wraps
Before serving, you can slice the wraps in half on an angle for a more impressive presentation. Each bite promises a delightful blend of flavors – the savory pesto and sauce mix perfectly with the fresh ingredients, ensuring a tasty, moist wrap without any sogginess.
Enjoy these delicious wraps as a convenient, nutritious meal option. Whether you enjoy them fresh out of the fridge or toasted, these chicken pesto wraps offer simplicity and flavor in every bite.
