Introduction
Chicken Pesto Wraps: A Flavorful, Easy-to-Make Delight
Preparation and Ingredients
Crafting the perfect Chicken Pesto Wraps begins with a well-thought-out preparation process, ensuring you get the most nutritious and flavorful meal that caters to your taste, whether you choose to enjoy it hot or cold. This delightful recipe not only explores the balance of textures and flavors but also provides flexibility for those mindful of their calorie intake. Let’s dive into the details of making this delicious and satisfying dish.
First, we’ll start by preparing our fresh ingredients, ensuring we maintain a clean work surface throughout the process. Begin with about 1 to 1.5 baby cos or baby Romaine lettuces. Stack them neatly and shred them finely using the chiffonade technique. Chiffonade simply means cutting the leaves into thin strips, which allow for even distribution of the lettuce in every bite. After chopping, wash the lettuce to remove any lingering dirt, as layered lettuce can often hide soil within its folds.
Next, take 200 grams of cherry tomatoes; these provide a sweet, juicy contrast to the savory pesto. Depending on your preference, you can halve them lengthwise or quarter them for smaller pieces. Choose baby Roma or grape tomatoes as an alternative if cherry tomatoes aren’t available. After slicing, set them aside.
We will also need one clove of garlic, which we will run along a microplane to create a paste. This method ensures the garlic is smooth enough to mix evenly into our sauce without leaving chunks behind. When working with garlic in a sauce, a pasted form blends seamlessly with other ingredients, providing flavor without overpowering the dish.
Moving on to the capers, measure out one teaspoon and rinse them lightly to remove excess brine. Roughly chop them until no whole capers remain, imparting their distinctive tang to the sauce. It’s not necessary to be meticulous in your chopping, as the capers will blend into the sauce’s flavor profile.
Our main protein, the chicken breast, will require some attention to detail for optimal texture and flavor. Using one kilogram (or about 2.2 pounds) of boneless, skinless chicken breast, slice each piece horizontally to butterfly it, then halve it to create two even fillets. This technique ensures a quick and even cooking process, resulting in juicy, well-seasoned chicken.
Making the Pesto
Now let’s create the pesto; a fresh, aromatic component that is central to our wraps. Combine 5 grams each of pine nuts and Parmesan Reggiano in a blender, along with two cloves of garlic and approximately two cups of fresh basil leaves. This should be the equivalent of one bunch of basil, providing a strong herbal note. Add the juice of one-quarter of a lemon for acidity, making sure no seeds slip in. Include three tablespoons (or 60 ml) of extra virgin olive oil, and season to your preference with salt and cracked black pepper (approximately ten cracks). Blend everything on high speed until you achieve a thick, pourable consistency. Adjust with more olive oil if needed, especially if tracking calories—keeping in mind that our recipe’s calculated macros use a quarter cup of olive oil as the base.
For those without a blender, using a traditional mortar and pestle is an excellent option that respects the pesto’s origins. Once blended, transfer the pesto to a container for later use.
Making the Sauce
Next, for the sauce, combine three-quarters of a cup of mayonnaise in a mixing bowl. Add the microplaned garlic, 20 grams of grated Parmesan cheese, our finely chopped capers, a teaspoon each of Dijon mustard and Worcestershire sauce, and more lemon juice. Season it with a pinch of salt and some cracked black pepper. Mix until uniformly combined, ensuring the flavors meld.
Seasoning and Cooking the Chicken
With the prep completed, season the chicken. In a bowl, coat the chicken fillets with a teaspoon each of onion and garlic powder, a generous teaspoon of dried Italian herbs, and a touch of chili for heat (optional). Add two teaspoons of olive oil, mix well with clean hands, and make sure the seasoning coats every aspect of the chicken evenly.
Cook the chicken in a preheated pan over high heat with a drizzle of olive oil, ensuring not to overcrowd the pan. Cook each piece for about 3.5 to 4 minutes on each side, until cooked through. Transfer them to a resting plate, crucial for juicy results.
Assembling the Wraps
Once the chicken has rested, slice into bite-sized pieces or dice, depending on your preference. Coat the pieces with your freshly made pesto, mixing thoroughly so every piece is well dressed.
It’s time to assemble our wraps. Spread the remaining sauce over five burrito-sized tortillas, layer on the pesto chicken, and top with the lettuce and tomato mixture. Roll, tuck in the sides, and wrap tightly.
Stored well, they last up to four days in the fridge, allowing you flexibility in enjoying them fresh or reheated.
Conclusion
Enjoy the blend of fresh ingredients, aromatic pesto, and savory sauce in every bite of these Chicken Pesto Wraps—an epitome of simple, delicious, homemade goodness.
