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When it comes to preparing a meal that is not only flavorful but also packed with nutrition, few things can beat a well-made chicken pesto wrap. Whether you prefer it hot off the pan or chilled for a refreshing bite, these wraps are incredibly easy to prepare and absolutely delicious. Today, we dive into a foolproof recipe that will guide you every step of the way—from chopping baby Roma lettuce and cherry tomatoes to blending up a creamy, zesty pesto sauce. Get your kitchen gear ready, because we’re about to make a versatile dish that’s perfect for any meal of the day.
Prep the Vegetables and Seasonings
The first step in making your chicken pesto wraps is to prepare all the vegetables and seasonings. Start with the baby Roma lettuces. Stack them up neatly and shred them the whole way across—this technique is called chiffonade in culinary terms. These thin strips will provide a crisp and fresh base for your wrap. Ensure you rinse the shredded lettuce thoroughly to get rid of any dirt.
Next, grab about 200 grams of cherry tomatoes. You can also use baby Roma or grape tomatoes. Slice them in half lengthways or in the middle, whichever suits your preference. If you’d like smaller pieces, feel free to quarter them. The tomatoes add a juicy burst of flavor and a vibrant splash of color to your wraps.
Now, let’s prepare the garlic. You’ll need one clove, which can be run along a microplane to create a paste. Using pasted garlic is recommended because it incorporates better into the sauce, eliminating unwanted chunks.
Then, we need one teaspoon of capers, washed to remove their brine but not rinsed so as not to wash away too much of their flavor. Roughly chop the capers until they are fine but don’t worry about making them perfect.
It’s time to deal with the chicken breast. For this recipe, we use 1 kilogram (2.2 pounds) of boneless, skinless chicken breast. Butterfly the chicken by slicing it horizontally to open it up like a butterfly, then slice it in half to create two even-sized fillets.
Make the Pesto
For the pesto, add 5 grams of both pine nuts and Parmesan Reggiano, two cloves of garlic, and about 2 cups (equivalent to one bunch) of fresh basil leaves into a blender or food processor. Squeeze in the juice of a quarter lemon, making sure no seeds get in, and add about three tablespoons (60 mL) of extra-virgin olive oil. Season with salt and cracked black pepper (about 10 cracks’ worth). Blend this mixture at high speed until it breaks down into a thick, pourable consistency. You might need to scrape down the sides of the blender and add more oil if necessary. If you’re tracking calories, note that the macros calculated are based on a quarter cup of extra-virgin olive oil. If you add more oil, be sure to adjust accordingly.
If you don’t have a blender, you can also use a mortar and pestle. This traditional method may be more labor-intensive but works just as well.
Once the pesto is blended, transfer it to a container or leave it in the blender bowl to save on dishes. You should have a smooth, thick pesto sauce ready to go.
Prepare the Sauce
Next, for the sauce, combine three-quarters of a cup of mayonnaise (or Greek yogurt if you prefer a lighter option) in a mixing bowl. Add the grated garlic, 20 grams of grated Parmesan cheese, the chopped capers, one teaspoon of Dijon mustard, one teaspoon of Worcestershire sauce, and another squeeze of lemon juice (again, no seeds). Season with a little salt and 10 cracks of black pepper. Mix all these ingredients thoroughly until well-combined.
Season and Cook the Chicken
For the chicken seasoning, place the sliced chicken breast fillets into a bowl. Add one teaspoon each of onion powder and garlic powder, a generous teaspoon of dried Italian herbs, and a bit of chili powder if you like it spicy. Drizzle with two teaspoons of olive oil, generously salt, and add 20 cracks of black pepper. Mix everything together with clean hands, ensuring each piece of chicken is evenly coated and not stuck together.
To cook the chicken, heat a large pan over high heat and add two teaspoons of olive oil. Once the pan is hot, add the chicken pieces, but don’t overcrowd the pan; cook in batches if necessary. Sear the chicken for 3.5 to 4 minutes on each side until cooked through. Once done, remove from the pan and allow to rest.
Assemble the Wraps
While the chicken rests, which lets the juices redistribute, prepare the lettuce and tomato mix. In a large mixing bowl, combine the shredded lettuce and halved cherry tomatoes. Add about two-thirds of the sauce you prepared and mix thoroughly with clean hands.
Now that the chicken has rested, slice or dice it according to your preference. Place it into a bowl and add all of the pesto sauce. Mix until each piece of chicken is well-coated.
To assemble your wraps, spread the remaining sauce evenly across five burrito-style tortillas. Place the pesto chicken in the center of each tortilla, about 220 grams per wrap. Add the lettuce and tomato mix, making sure to distribute the tomatoes evenly. Wrap each tortilla by folding it over itself, tucking in the sides to ensure nothing falls out.
Store and Serve
For storage, wrap each finished wrap in food-safe paper, airlock bags, or a meal container. These wraps can be stored in the refrigerator for up to four days. They can be eaten fresh, cold, or toasted. However, freezing them is not recommended as the lettuce can become soggy.
When you’re ready to eat, slice the wrap in half on an angle for a pretty presentation. The wraps are nutritious, delicious, and incredibly versatile—perfect for any meal. Enjoy your homemade chicken pesto wraps as a satisfying, flavorful dish!
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