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Creating Flavorful Chicken Pesto Wraps: A Step-by-Step Guide
Chicken pesto wraps are a scrumptious and versatile meal that you can enjoy anytime—whether hot or cold. They’re not only packed with nutrition, but are also incredibly easy to make. Below, we walk you through the entire process, from preparing your ingredients to wrapping up your delicious creation. Let’s dive in!
Preparing the Vegetables
You’ll need about 1 to 1 ½ baby Roma lettuces. Stack them up and shred them finely; the culinary term for this is chiffonade. This technique gives you nice, thin strips of lettuce. Remember to rinse the shredded lettuce thoroughly to remove any dirt.
Next, grab 200 grams of cherry tomatoes. You can also use baby Roma or grape tomatoes. Slice these in half or even quarter them if you prefer smaller pieces.
Finally, take one clove of garlic. Run it along a microplane to create a fine paste. Using a paste is ideal, as it will mix smoothly into the sauce.
Preparing the Chicken
For the chicken, you will need 1 kilo (2.2 lbs) of boneless, skinless chicken breasts. Butterfly each breast by slicing it horizontally to open it up like a butterfly, then cut it in half to make two even fillets.
Making the Pesto
For the pesto, add the following ingredients into a blender:
- 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 (around one bunch)
- Juice of ¼ lemon (ensure no seeds go in)
- Three tablespoons (60 mL) of extra virgin olive oil
- Salt and cracked black pepper (10 cracks)
Blend these ingredients on high speed until you achieve a smooth and pourable pesto. You may need to stop and scrape down the sides of the blender bowl to ensure everything is well-mixed. If required, add a bit more olive oil to achieve the desired consistency.
Pro Tip: If a blender isn’t available, this can easily be made using a mortar and pestle.
Making the Sauce
In a separate mixing bowl, combine these ingredients:
- ¾ cup mayonnaise
- The microplaned garlic
- 20 grams of grated Parmesan cheese
- Chopped capers
- One teaspoon Dijon mustard
- One teaspoon Worcestershire sauce
- Juice of another ¼ lemon
- Salt and cracked black pepper (10 cracks)
Mix everything thoroughly until all the ingredients are well combined. This sauce will add a wonderful zingy, savory flavor to your wraps.
Seasoning the Chicken
In a bowl, mix your prepared chicken with:
- One teaspoon onion powder
- One teaspoon garlic powder
- One teaspoon dried Italian herbs
- Optional: A pinch of chili
- Two teaspoons olive oil
- Generous amount of salt
- Cracked black pepper (20 cracks)
Mix thoroughly using clean hands to ensure all the chicken is evenly coated and separated.
Cooking the Chicken
Heat a large pan over high heat and add two teaspoons of olive oil. Once hot, start placing in the chicken pieces. Ensure you do this in batches if your pan isn’t big enough; you don’t want to overcrowd the pan, as this will boil the chicken instead of searing it. Cook for about 3 ½ to 4 minutes on each side until fully cooked. Remove the chicken and allow it to rest.
Mixing the Vegetables and Sauce
Once the lettuce is dried, place it into a bowl along with the cherry tomatoes. Add about ⅔ of the prepared sauce. Mix everything together using clean hands until all the ingredients are well coated.
Assembling the Wraps
After letting the cooked chicken rest for about five minutes, slice it up or dice it as per your preference. Add the chicken into a bowl along with the prepared basil pesto. Mix everything until evenly coated.
Spread the remaining sauce over five burrito-style tortillas. Place down the pesto-coated chicken—approximately 220 grams per wrap. Add over the lettuce and tomato mix. Ensure you distribute the tomatoes evenly.
Wrapping the Tortillas
Fold each tortilla over itself, tuck in the sides securely, and roll up the wrap tightly. You can wrap these securely in food-safe paper, airlock bags, or meal containers. These wraps can be stored in the fridge for up to four days.
Serving Tips
These wraps are best enjoyed fresh, but you can eat them cold or toasted. However, freezing is not recommended, as the lettuce will become soggy upon thawing. If you must freeze, freeze only the pesto chicken mix and prepare fresh wraps as needed.
Serve the wraps sliced in half for an appealing presentation. Each bite offers a harmonious blend of flavors—zesty pesto chicken, fresh vegetables, and a savory sauce.
Enjoy your delicious and nutritious chicken pesto wraps! They are perfect for meal prep, a quick lunch, or a casual dinner. With this step-by-step guide, you’ll find it easy to whip up this delightful dish anytime.
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