Easiest Homemade Chicken Pesto Wraps: Packed with Flavor and Perfect Hot or Cold!

Prep Work Essentials

• Lettuce:
  • Begin by taking about 1 to 1.5 heads of baby Romaine or Baby Gem lettuces.
  • Stack the leaves up and use a sharp knife to chiffonade them into thin strips.
  • Rinse these strips well to remove any dirt and set aside.
• Tomatoes:
  • You’ll need approximately 200 grams of cherry tomatoes.
  • Slice them in half or quarters, depending on your preference, to create bite-sized pieces.
• Garlic:
  • Take one clove of garlic and use a microplane grater to turn it into a paste.
  • This ensures a smooth integration into our sauce without any harsh chunks.
• Capers:
  • About 1 teaspoon of capers will do.
  • Rinse them to remove excess brine and chop them roughly.
• Chicken:
  • Use 1 kilogram (2.2 pounds) of boneless, skinless chicken breast.
  • Butterfly the chicken by slicing it horizontally and then cut each butterfly piece in half to create even-sized fillets.

Crafting the Perfect Pesto

Into your blender, add:

• 5 grams of pine nuts
• 5 grams of Parmesan Reggiano
• Two cloves of garlic
• Two cups of fresh basil leaves (about one bunch)
• The juice of one-quarter of a lemon (make sure no seeds get in)
• About three tablespoons (60 mL) of extra virgin olive oil
• Season with salt and cracked black pepper (about 10 cracks worth)

Blend until you achieve a thick yet pourable consistency. If needed, adjust with more olive oil and make sure to scrape down the sides of the blender bowl for an even blend.

Making the Sauce

In a mixing bowl, combine:

• 3/4 cup of mayonnaise
• The grated garlic from earlier
• 20 grams of grated Parmesan cheese
• Chopped capers
• 1 teaspoon of Dijon mustard
• 1 teaspoon of Worcestershire sauce
• Juice from another quarter of a lemon
• A pinch of salt and 10 cracks of black pepper

Mix thoroughly until everything is well combined. Set this aside for later use.

Cooking the Chicken

Season the chicken in a mixing bowl with:

• 1 teaspoon of onion powder
• 1 teaspoon of garlic powder
• A teaspoon of dried Italian herbs
• A pinch of chili flakes (optional)
• 2 teaspoons of olive oil
• Generous amounts of salt and 20 cracks of black pepper

Using clean hands, mix the chicken ensuring all pieces are well-coated. Heat a large pan over high heat and add 2 teaspoons of olive oil. Sear the chicken fillets for about 3.5 to 4 minutes on each side or until cooked through. Remove from the pan and allow them to rest.

Assembling the Wraps

Mixing the Salad:

• Once the lettuce is dried and ready, toss it into a bowl with the sliced cherry tomatoes.
• Add about two-thirds of the prepared sauce into the bowl and mix well using clean hands.

Preparing the Chicken:

• After letting the chicken rest for about 5 minutes, slice or dice it as preferred.
• Toss the chicken in a bowl with the freshly made pesto until evenly coated.

Building the Wraps:

• Lay out five burrito-style tortillas. Spread the remaining sauce evenly across them.
• Place the pesto-coated chicken onto each tortilla (about 220 grams per wrap).
• Add a generous amount of the lettuce and tomato mixture.

To wrap, fold one side over the filling, then tuck in the ends and roll tightly. Secure with food-safe paper or airtight bags to keep them fresh.

Storage and Serving Tips

• These wraps can be stored in the refrigerator for up to 4 days.
• They are best enjoyed fresh but can also be toasted if desired (do not freeze as the lettuce will become soggy).
• For a beautiful presentation, slice the wraps in half on an angle.

Final Thoughts

Whether you enjoy these wraps freshly made or chilled from the fridge, they will offer a delightful combination of savory pesto, crunchy vegetables, and tender chicken. The balance of spices and textures makes every bite a delight.

Next time you’re in need of a quick yet nutritious meal, remember this chicken pesto wrap recipe! It’s an absolute lifesaver for busy days and a crowd-pleaser at any gathering. Enjoy creating, sharing, and indulging in these flavorful wraps!