There’s nothing quite like a quick, nutritious meal that doesn’t compromise on flavor, and that’s exactly what these chicken pesto wraps offer. Packed with fresh ingredients and vibrant flavors, these wraps are incredibly easy to make and versatile enough to be enjoyed hot or cold. Whether you’re looking for a hearty lunch or a simple dinner, this recipe will have you covered. So, let’s dive straight into the prep work and get ready to savor every bite of these delectable chicken pesto wraps!
Ingredients and Prep:
First, let’s gather all our ingredients and start with the necessary prep work. To ensure our cutting board stays clean and safe, we’ll handle the vegetables before moving on to the chicken.
- Baby Romaine Lettuce: Use about 1 to 1.5 heads. Stack the leaves and chiffonade (slice into thin strips). Rinse them well post-chopping to remove any dirt.
- Cherry Tomatoes: You will need around 200 grams. Slice them in half lengthways or into quarters based on your preference.
- Garlic: Mince one clove using a microplane to create a garlic paste. This helps it blend smoothly into the sauce.
- Capers: Roughly chop one teaspoon. No need to rinse off the brine as it adds additional flavor.
Next, let’s handle the chicken.
- Chicken Breast: Use 1 kilo (2.2 lbs), boneless and skinless. Butterfly each breast by slicing it horizontally, then cut in half to create even fillets.
Making the Pesto:
For a rich and flavorful pesto, gather the following ingredients and blend them to a smooth consistency.
- Pine Nuts and Parmesan: Add 5 grams (0.2 oz) of each.
- Garlic: Two cloves.
- Fresh Basil Leaves: Approximately two cups, equivalent to one bunch.
- Lemon Juice: Squeeze the juice of ¼ lemon, ensuring no seeds get in.
- Extra Virgin Olive Oil: Start with three tablespoons (60 mL). Adjust for consistency if needed.
- Salt and Pepper: Season to taste with 10 cracks of black pepper.
Blend these ingredients on high until smooth. Aim for a thick but pourable consistency. If necessary, scrape down the blender sides and add more olive oil. Remember, if counting calories, factor in any additional oil.
Preparing the Sauce:
In a mixing bowl, combine:
- ¾ cup mayonnaise
- The prepared garlic paste
- 20 grams grated Parmesan cheese
- The chopped capers
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Juice of another ¼ lemon
- Salt and 10 cracks of black pepper
Mix thoroughly to combine all flavors. Set aside until ready to assemble the wraps.
Seasoning the Chicken:
In a large bowl, season the chicken fillets with:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- Optional: A pinch of chili flakes
- 2 teaspoons olive oil
- Generous amount of salt and 20 cracks of black pepper
Use clean hands to mix, ensuring the seasoning coats all the chicken evenly.
Cooking the Chicken:
Heat a large pan over high heat. Add two teaspoons of olive oil and then the chicken fillets. If needed, cook in batches to avoid overcrowding. Sear each side for 3.5 to 4 minutes until cooked through. Remove and let rest.
Assembling the Wraps:
After the chicken has rested for five minutes, slice it into strips or dice.
- Toss the Veggies: In a large bowl, mix the chiffonade lettuce and cherry tomatoes with ⅔ of the prepared sauce. Use your hands to combine gently.
- Mix the Pesto Chicken: In another bowl, coat the sliced chicken with the basil pesto. Ensure all pieces are well-covered.
- Arrange the Wraps: Spread the remaining sauce on five burrito-style tortillas. Evenly divide the pesto chicken among the tortillas (about 220 grams per wrap). Top with the lettuce and tomato mixture.
Wrapping and Storing:
Fold the tortillas over the filling, tuck in the sides, and roll tightly. Secure any loose ends as needed.
- Storage: Wrap in food-safe paper, place in airtight bags, or use meal containers. These wraps will last in the fridge for up to four days. They’re best enjoyed fresh and can be eaten cold or toasted.
- Freezing: If desired, freeze only the pesto chicken mix for up to three months. Defrost and prepare wraps fresh for the best texture.
Enjoying Your Wraps:
Slice the wraps in half diagonally for a visually appealing presentation. These wraps are not only beautiful but also packed with juicy, flavorful pesto chicken, fresh lettuce, and zesty tomatoes.
Final Thoughts:
These wraps provide a perfect blend of savory pesto and creamy sauce without being overly moist, maintaining their structure and taste. They make a fantastic meal prep option or a quick, wholesome dinner.
If you enjoyed this recipe, don’t forget to like, comment, and subscribe for more easy and delicious meal ideas. Happy cooking and enjoy your chicken pesto wraps!
