How to Make Nutritious and Delicious Chicken Pesto Wraps in No Time

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Chicken Pesto Wraps: A Tasty and Quick Meal for Busy Days

Chicken pesto wraps are an ideal meal, whether you’re on the go or wanting a nutritious and flavorful dish at home. Packed with protein, fresh vegetables, and a savory homemade pesto, these wraps are not only delicious but also incredibly easy to prepare. Plus, they can be enjoyed hot or cold, making them a versatile option for any mealtime. Follow along for a step-by-step guide to create these scrumptious chicken pesto wraps.

Step-by-Step Guide to Making Chicken Pesto Wraps

Preparing the Vegetables

1. Lettuce:
   • You’ll need about 1 to 1.5 baby cos or baby Roma lettuces.
   • Stack the leaves and shred them finely using the chiffonade method.
   • Rinse the shredded lettuce to remove any dirt trapped between the layers.
2. Cherry Tomatoes:
   • Use approximately 200 grams of cherry tomatoes.
   • Slice them in half or quarter them, depending on your preference for size.
3. Garlic:
   • Take one clove of garlic and use a microplane to grate it into a fine paste.
   • This ensures the garlic blends smoothly into the sauce and pesto.
4. Capers:
   • Measure out one teaspoon of capers and give them a rough chop.

Preparing the Chicken

1. Chicken Breast:
   • Use 1 kilogram (2.2 pounds) of boneless, skinless chicken breasts.
   • Butterfly the breast by slicing it horizontally and then cutting it in half to create fillets.

Making the Pesto

1. Pesto Ingredients:
   • Add 5 grams each of pine nuts and Parmesan Reggiano to a blender.
   • Include two cloves of garlic and about two cups of fresh basil leaves (roughly one bunch).
   • Squeeze in the juice of one-fourth of a lemon, ensuring no seeds get in.
   • Pour in about three tablespoons (60 mL) of extra virgin olive oil.
   • Season with salt and cracked black pepper (about 10 cracks).
2. Blending:
   • Blend all the ingredients at high speed until you achieve a thick but pourable consistency.
   • Scrape down the sides of the blender as needed and adjust the consistency with more olive oil if necessary.

Making the Sauce

1. Sauce Ingredients:
   • Add 3/4 cup of mayonnaise to a mixing bowl.
   • Include the grated garlic, 20 grams of grated Parmesan cheese, and the chopped capers.
   • Mix in one teaspoon each of Dijon mustard and Worcestershire sauce.
   • Squeeze in another one-fourth of a lemon.
   • Season with a pinch of salt and cracked black pepper (10 cracks).
2. Mixing:
   • Thoroughly combine all the ingredients until the sauce is smooth and well-mixed.

Seasoning the Chicken

1. Seasoning Blend:
   • Add one teaspoon each of onion powder, garlic powder, and dried Italian herbs to the chicken.
   • Optionally, include a small amount of chili for an extra kick.
   • Drizzle with two teaspoons of olive oil, and season liberally with salt and 20 cracks of black pepper.
2. Mixing:
   • Use clean hands to mix and coat the chicken evenly with the seasoning.
   • Ensure the pieces are well separated and fully covered.

Cooking the Chicken

1. Heating the Pan:
   • Place a large pan over high heat and add two teaspoons of olive oil.
   • Once hot, add the chicken pieces. Cook in batches if necessary to avoid overcrowding.
2. Cooking:
   • Sear the chicken for 3.5 to 4 minutes on each side until cooked through.
   • Remove from heat and let the chicken rest.

Combining Ingredients

1. Mixing the Vegetables and Sauce:
   • Once washed and dried, put the lettuce into a bowl along with the cherry tomatoes.
   • Add about two-thirds of the prepared sauce and mix thoroughly.
2. Preparing the Chicken:
   • After resting, slice or dice the chicken as desired.
   • Coat the chicken with the pesto until fully covered.

Assembling the Wraps

1. Wrap Preparation:
   • Use large burrito-style tortillas.
   • Spread a layer of the remaining sauce over each tortilla.
2. Filling:
   • Add the pesto-coated chicken (about 220 grams per wrap).
   • Top with the lettuce and tomato mixture, ensuring even distribution.
3. Wrapping:
   • Fold the tortilla over the filling, tuck in the sides, and roll tightly.
   • Secure any loose ends to prevent the contents from spilling.

Storing and Serving

1. Storing:
   • Wrap each prepared wrap in food-safe paper or place in airtight bags or containers.
   • Store in the refrigerator for up to four days. Note that they’re best eaten fresh and should not be frozen.
2. Serving:
   • Serve the wraps cold or toasted based on preference.
   • For a stylish presentation, slice the wraps diagonally.

These chicken pesto wraps are the perfect balance of nutrition and flavor, offering a quick and enjoyable meal for any day of the week. Enjoy the savory goodness and versatility of this recipe, whether you’re packing a lunch or preparing a satisfying dinner.

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