Whether you’re planning a quick lunch or a nutritious dinner, chicken pesto wraps are your go-to for a burst of flavor and ease. Today, we dive into creating these delicious wraps that are not only packed with nutrition but also incredibly easy to prepare and versatile enough to be enjoyed hot or cold. From expertly cutting and seasoning the chicken to making a fresh basil pesto and a tangy garlic caper sauce, every step is designed to elevate your meal. So grab your ingredients, and let’s get started on making the ultimate chicken pesto wraps that will undoubtedly become a staple in your culinary repertoire.
Ingredient Preparation
Start with 1 to 1½ baby Roma lettuces. Stack the leaves and then shred them into thin strips using the chiffonade technique. This will create uniform thin strips. After cutting, rinse the lettuce thoroughly to remove any dirt trapped between the leaves.
You will need about 200 grams of cherry tomatoes. These can be halved or quartered, depending on your preference. Cherry or grape tomatoes both work well, providing a burst of juicy flavor.
Take one clove of garlic, and run it along a microplane to create a paste. Pasted garlic blends seamlessly into sauces, providing a more uniform taste.
Use one teaspoon of capers, washed but not rinsed to keep the extra flavor. Roughly chop them to ensure they integrate well into the sauce.
Use 1 kilo (2.2 pounds) of boneless, skinless chicken breast. Butterfly the breasts by slicing them horizontally and then splitting them into evenly sized fillets. This ensures they cook evenly.
Making the Basil Pesto
- In a blender, combine:
- 5 grams (0.2 ounces) of pine nuts
- 5 grams (0.2 ounces) of grated Parmesan cheese
- 2 cloves of garlic
- 2 cups of fresh basil leaves (approximately one bunch)
- The juice of 1/4 of a lemon (remove any seeds)
- 3 tablespoons (60 milliliters) of extra virgin olive oil
- Season with salt and 10 cracks of black pepper.
- Blend on high speed until you achieve a thick, pourable consistency. Scrape down the sides of the blender bowl as needed. Adjust the consistency with more olive oil if necessary.
Making the Garlic Caper Sauce
- In a mixing bowl, combine:
- 3/4 cup of mayonnaise
- 20 grams of grated Parmesan cheese
- The chopped capers
- 1 teaspoon of Dijon mustard
- 1 teaspoon of Worcestershire sauce
- The juice of another 1/4 lemon (remove any seeds)
- Season with a pinch of salt and 10 cracks of black pepper.
- Mix well until all ingredients are combined, creating a smooth, flavorful sauce.
Seasoning the Chicken
- In a bowl, add to the chicken:
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1 teaspoon of dried Italian herbs
- 2 teaspoons of olive oil
- Optionally, add a pinch of chili flakes for a hint of spice.
- Season generously with salt and 20 cracks of black pepper.
- Mix thoroughly with clean hands, ensuring the chicken pieces are well coated and separated.
Cooking the Chicken
- Heat a large pan over high heat and add 2 teaspoons of olive oil.
- Cook the chicken in batches if necessary to avoid overcrowding the pan. Sear each piece for 3½ to 4 minutes on each side or until fully cooked. The high heat helps create a nice sear while keeping the chicken moist.
- Once cooked, remove the chicken and let it rest for about 5 minutes. This resting period allows the juices to redistribute, making the chicken juicier.
Assembling the Wraps
- In a bowl, combine the shredded lettuce and halved cherry tomatoes. Add about 2/3 of the garlic caper sauce and mix well using your hands.
- Slice the rested chicken into strips or dice it, depending on your preference.
- In another bowl, mix the sliced chicken with the prepared basil pesto until well coated.
- Lay out five burrito-style tortillas. Spread a portion of the remaining sauce on each tortilla.
- Add the pesto chicken (approximately 220 grams per wrap), followed by the lettuce and tomato mixture. Ensure an even distribution of tomatoes within the wraps.
- Fold the tortilla over the filling, tuck in the sides, and roll tightly to form the wrap. Repeat for all five tortillas.
Storing and Serving
- Wrap each chicken pesto wrap in food-safe paper or place it in an airtight container. Store in the refrigerator for up to four days.
- Serve the wraps fresh or toast them for a warm, crispy version. Avoid freezing the assembled wraps as they may become soggy upon thawing. However, you can freeze the pesto chicken mixture separately for up to three months.
With these steps, you’ll master the art of crafting delicious chicken pesto wraps that are perfect for any meal. Enjoy the burst of flavors and the satisfaction of a nutritious, homemade dish.
