If you’re looking for a simple yet scrumptious recipe to jazz up your meal routine, look no further than these Chicken Pesto Wraps. Packed with nutritious ingredients and bursting with flavor, they’re as versatile as they are delicious. Whether you prefer them hot or cold, these wraps make for a perfect meal, any time of the day. Ready to dive in? Let’s get into the nitty-gritty of prepping these delightful wraps!
Ingredients Preparation:
Baby Romaine Lettuce:
- Take about 1 to 1.5 heads of baby Romaine lettuce.
- Stack the lettuce leaves and finely shred them using the chiffonade technique. This entails stacking the leaves, rolling them tightly, and then slicing them into thin strips.
- Once shredded, rinse the lettuce to remove any dirt or impurities.
Cherry Tomatoes:
- Measure out 200 grams of cherry tomatoes.
- Slice them in half lengthwise or into quarters, depending on your preference. Smaller pieces make for easier wrapping.
Garlic:
- You’ll need one clove of garlic.
- Use a microplane to create a fine paste. This ensures the garlic blends seamlessly into your sauce.
Capers:
- Measure out one teaspoon of capers.
- Rinse them lightly and chop them finely. These add a briny punch to your sauce.
Chicken Breast:
- We’re using 1 kilo (about 2.2 lbs) of boneless, skinless chicken breast.
- Butterfly the chicken by slicing it horizontally to open it up like a book, then cut it into even fillets.
Making the Pesto:
To create a rich, flavorful pesto, combine the following ingredients in a blender bowl:
- 5 grams (0.2 oz) of pine nuts.
- 5 grams (0.2 oz) of Parmesan Reggiano.
- Two cloves of garlic.
- Two cups of fresh basil leaves.
- Juice of 1/4 lemon (ensure no seeds make their way in).
- Three tablespoons (60 mL) of extra-virgin olive oil.
- Season with salt and cracked black pepper (about 10 cracks worth).
Blend this mixture until it reaches a pourable but thick consistency. You may need to scrape down the sides of the blender to ensure everything integrates well. If you don’t have a blender, a mortar and pestle will work just fine.
Preparing the Sauce:
In a mixing bowl, combine:
- 3/4 cup of mayonnaise.
- The grated garlic you prepared earlier.
- 20 grams of grated Parmesan cheese.
- The finely chopped capers.
- One teaspoon of Dijon mustard.
- One teaspoon of Worcestershire sauce.
- Juice of another 1/4 lemon (again, no seeds).
- Season with salt and cracked black pepper (about 10 cracks worth).
Mix thoroughly until all ingredients are well-combined and the flavors meld together.
Seasoning the Chicken:
In a bowl, add:
- One teaspoon of onion powder.
- One teaspoon of garlic powder.
- A generous teaspoon of dried Italian herbs.
- Optional: A pinch of chili flakes for a subtle heat.
- Two teaspoons of olive oil.
- Season with salt and cracked black pepper (about 20 cracks worth).
Mix everything together using clean hands to ensure the seasoning coats all the chicken pieces evenly.
Cooking the Chicken:
- Heat a large pan over high heat and add two teaspoons of olive oil.
- Cook the chicken in batches if your pan isn’t large enough, to avoid overcrowding.
- Sear the chicken for about 3.5 to 4 minutes on each side until cooked through.
- Once cooked, let the chicken rest for a few minutes to allow the juices to redistribute.
Assembling the Wraps:
Salad Mix:
- Once the lettuce is dry, add it to a bowl along with the cherry tomatoes.
- Add about 2/3 of the sauce you prepared and mix thoroughly using your hands.
Mixing the Pesto Chicken:
- After the chicken has rested, slice or dice it as per your preference.
- In a bowl, mix the chicken pieces with the basil pesto, ensuring each piece is well-coated.
Creating the Wrap:
- Lay out five burrito-sized tortillas.
- Spread the remaining sauce evenly over each tortilla.
- Distribute the pesto chicken equally across the tortillas (around 220 grams per wrap).
- Add the lettuce and tomato mix on top of the chicken.
Wrapping:
- Fold the tortilla over the filling, tuck in the sides, and roll it up tightly.
- Wrap them in food-safe paper or store them in airtight bags or containers.
Storage and Serving:
- These wraps can be stored in the fridge for up to four days.
- They are best enjoyed fresh, but can also be toasted for a warm, crispy wrap.
- Avoid freezing the complete wraps, as the lettuce will become soggy upon thawing. However, you can freeze the pesto chicken mix separately for up to three months and prepare fresh wraps when needed.
Final Thoughts:
These Chicken Pesto Wraps are the epitome of convenience and flavor. Whether you’re meal-prepping for the week or looking for a quick meal option, these wraps won’t disappoint. The combination of the savory pesto, the creamy sauce, and the fresh crunch from the lettuce and tomatoes creates a harmonious blend of textures and flavors.
Dig in and enjoy the delightful taste of these versatile wraps. Bon appétit!
