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There are few things more satisfying than biting into a freshly prepared wrap that’s bursting with flavors and packed with nutritional goodness. Today, we’re diving into the world of Chicken Pesto Wraps—a versatile and straightforward recipe that will delight your taste buds whether you decide to enjoy them hot or cold. By combining tender, seasoned chicken with fresh lettuce, juicy cherry tomatoes, and a luscious homemade pesto sauce, these wraps promise a delicious and balanced meal. Perfect for meal prep or a quick lunch, let’s jump right in and discover how to make these easy, delectable wraps.
Preparing the Vegetables
1. Shredding the Lettuce:
- Take about 1 to 1½ baby cos or baby Romaine lettuces.
- Stack the leaves and shred them finely across the whole width.
- This technique, known in culinary terms as chiffonade, gives you nice thin strips.
- Rinse the shredded lettuce thoroughly to remove any dirt that might be trapped between the layers.
2. Slicing the Cherry Tomatoes:
- Use about 200 grams of cherry tomatoes. You can opt for baby Roma or grape tomatoes.
- Slice each tomato in half. If you prefer smaller pieces, quarter them instead.
3. Preparing the Garlic and Capers:
- Run one clove of garlic along a microplane to create a paste. This ensures an even mix and avoids chunks of garlic in your sauce.
- Take one teaspoon of capers and briefly rinse them. Roughly chop them so no whole caper remains.
Making the Pesto Sauce
1. Ingredients for Pesto:
- Add 5 grams of pine nuts and 5 grams of Parmesan Reggiano to the blender.
- Add two cloves of garlic.
- Use about 2 cups of fresh basil leaves, which roughly equates to one bunch.
- Squeeze the juice of a quarter lemon into the mix, ensuring no seeds fall in.
- Pour in about 3 tablespoons (60 mL) of extra virgin olive oil.
- Season with salt and cracked black pepper (about 10 cracks).
2. Blending the Pesto:
- Blend the ingredients at high speed until they break down into a thick, pourable consistency.
- You might need to scrape down the sides of the blender bowl. Adjust the olive oil quantity if necessary to achieve the desired thickness.
- Transfer the pesto to a container or leave it in the blender to save on dishes.
Making the Sauce
1. Ingredients for the Sauce:
- In a mixing bowl, add ¾ cup of mayonnaise.
- Incorporate the grated garlic and 20 grams of grated Parmesan cheese.
- Add the chopped capers, 1 teaspoon of Dijon mustard, and 1 teaspoon of Worcestershire sauce.
- Squeeze in another quarter lemon, again ensuring no seeds enter.
- Season with a bit of salt and cracked black pepper (about 10 cracks).
2. Mixing the Sauce:
- Mix thoroughly to blend all the flavors. Ensure that everything is well combined. Set the sauce aside until ready to use.
Seasoning and Cooking the Chicken
1. Seasoning the Chicken:
- 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 cut it into two even fillets.
- In a bowl, add 1 teaspoon each of onion powder, garlic powder, and dried Italian herbs.
- Optionally, add a bit of chili.
- Add 2 teaspoons of olive oil.
- Generously season with salt and 20 cracks of black pepper.
- Use clean hands to thoroughly mix and ensure all the chicken pieces are evenly coated.
2. Cooking the Chicken:
- Heat a large pan over high heat and add 2 teaspoons of olive oil.
- Place the chicken fillets in the pan, ensuring not to overcrowd (cook in batches if necessary).
- Sear the chicken for about 3½ to 4 minutes on each side until fully cooked.
- Let the chicken rest for a few minutes after cooking to allow the juices to redistribute.
Assembling the Wraps
1. Preparing the Wrap Filling:
- Once the lettuce is dried, place it in a bowl along with the sliced cherry tomatoes.
- Add about two-thirds of the sauce you prepared and mix well using clean hands. This ensures even coating and distribution of flavors.
2. Coating the Chicken with Pesto:
- Slice the rested chicken into either slices or dice it, depending on your preference.
- Add the chicken pieces to a bowl, pour in the basil pesto, and mix until all the chicken is well coated.
Constructing the Wraps
1. Setting up the Wraps:
- Spread the remaining sauce across five burrito-style tortillas.
- Evenly distribute the pesto chicken onto each tortilla (approximately 220 grams per wrap).
- Add the lettuce and tomato mix on top of the chicken, ensuring an even distribution.
2. Wrapping:
- Fold the tortilla over itself, tuck in the sides to prevent filling from falling out, and roll tightly.
- You can use various wrapping techniques; choose what works best for you.
Storing and Serving
- To store, wrap each prepared wrap in food-safe paper or place them in airtight bags or meal containers.
- These wraps can be stored in the fridge for up to four days.
- You can enjoy them hot or cold. If you prefer, you can toast them for added texture.
- Freezing is not recommended as the wraps may become soggy once thawed.
To serve, slice the wraps in half at an angle to reveal the beautiful filling. Each bite offers a perfect blend of seasoned chicken, fresh veggies, and rich pesto, ensuring a satisfying meal.
With everything ready, the final step is to dig in and enjoy your homemade Chicken Pesto Wraps. They are a burst of flavors and textures, absolutely delicious and easy to prepare. Perfect for any meal, these wraps are sure to become a favorite.
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