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If you’re looking for a quick, nutritious, and delectable meal, look no further than our Chicken Pesto Wraps! Packed with vibrant flavors and wholesome ingredients, these wraps are incredibly easy to put together, making them perfect for a busy weeknight or a light lunch. Whether you prefer them hot or cold, these wraps promise a satisfying bite every time. Let’s dive into this step-by-step guide and master the art of creating the perfect Chicken Pesto Wrap!
Ingredients
- 1 to 1.5 baby Roma lettuces (chiffonade)
- 200g cherry tomatoes (halved or quartered)
- 1 clove of garlic
- 1 tsp capers (washed and chopped)
- 1 kg / 2.2 lbs boneless, skinless chicken breasts
- 5g pine nuts
- 5g Parmesan Reggiano cheese
- 2 cloves of garlic (for pesto)
- About 2 cups fresh basil leaves
- Juice of 1/4 lemon
- 3 tbsp / 60 mL extra virgin olive oil (adjust as needed)
- 3/4 cup mayonnaise
- 20g grated Parmesan cheese (for sauce)
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried Italian herbs
- Optional: chili flakes
- 5 large burrito-style tortillas
Step-by-Step Preparation
1. Prepare the Vegetables
Start by preparing your lettuce. Using the chiffonade technique, stack the leaves and slice them into thin strips. Once chopped, rinse the lettuce thoroughly to remove any dirt. Next, halve or quarter your cherry tomatoes, depending on your preference.
2. Mince the Garlic and Capers
Run one clove of garlic along a microplane to create a paste. It’s best to use pasted garlic to ensure it mixes well into the sauce. Wash the capers to remove the brine, then roughly chop them.
3. Butterfly and Season the Chicken
Take your chicken breasts and butterfly them by slicing them horizontally to open them up like a book. Slice each butterfly breast into two even fillets. Season the chicken fillets with:
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried Italian herbs
- Optional: chili flakes
- 2 tsp olive oil
- Generous amounts of salt and cracked black pepper (about 20 cracks)
Mix the chicken pieces thoroughly to ensure they are well coated with the seasoning.
4. Prepare the Pesto
In a blender or food processor, combine:
- 5g pine nuts
- 5g Parmesan Reggiano
- 2 cloves of garlic
- 2 cups fresh basil leaves
- Juice of 1/4 lemon
- 3 tbsp / 60 mL extra virgin olive oil
- Salt and cracked black pepper (10 cracks)
Blend until smooth, scraping down the sides as needed. You’re looking for a pourable but thick consistency. Adjust with more olive oil if necessary.
5. Make the Sauce
In a mixing bowl, combine:
- 3/4 cup mayonnaise
- The pasted garlic
- 20g grated Parmesan cheese
- Chopped capers
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- Juice of another 1/4 lemon
- Salt and cracked black pepper (10 cracks)
Mix thoroughly until all ingredients are well combined. Set aside.
6. Cook the Chicken
Heat a large pan over high heat and add 2 tsp of olive oil. Once the pan is hot, add the chicken fillets. Cook for about 3.5 to 4 minutes on each side until cooked through. Avoid overcrowding the pan by cooking in batches if necessary. Let the chicken rest for about 5 minutes before slicing it finely or dicing it.
7. Toss the Salad
Once the lettuce is dried, add it to a bowl along with the cherry tomatoes. Pour about two-thirds of the prepared sauce over the lettuce and tomatoes, and mix thoroughly with your hands to ensure even coating.
8. Combine Chicken and Pesto
In a separate bowl, add the sliced or diced chicken. Pour the prepared pesto over the chicken and mix until the chicken is evenly coated.
9. Assemble the Wraps
Lay out the tortillas and spread a bit of the remaining sauce over each one. Place the pesto chicken in the center (about 220g per wrap) and top with the lettuce and tomato mix. Fold the sides over and roll tightly to form the wraps. Tuck in any loose ends to secure the filling.
Storage and Serving Tips
To store, wrap each prepared wrap in food-safe paper or place them in airtight bags or containers. These wraps keep well in the fridge for up to 4 days, making them perfect for meal prep. You can enjoy them cold or heat them up by toasting them if preferred. Avoid freezing the completed wraps as the lettuce will become soggy upon thawing. Instead, consider freezing just the pesto chicken mixture for up to 3 months, and assemble fresh wraps when needed.
Final Thoughts
These Chicken Pesto Wraps are everything you want in a meal: tasty, fresh, and straightforward to make. The combination of pesto and creamy sauce delivers a delightful savory flavor without overpowering the fresh crunch of the vegetables.
If you enjoyed making these wraps, don’t forget to share your experience and leave a comment. Happy wrapping and bon appétit!
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