The Ultimate Guide to Making Delicious Chicken Pesto Wraps at Home

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Who knew that making something as delicious and nutritious as Chicken Pesto Wraps could be so easy? In today’s blog, we’ll delve into a step-by-step guide to preparing these flavor-packed wraps that are perfect for any meal. Whether you prefer them hot off the grill or chilled straight from the fridge, these wraps are versatile, healthy, and incredibly satisfying. Say goodbye to mundane meals and let’s get straight into how you can create this culinary delight in your own kitchen!

Step-by-Step Guide to Making Delicious Chicken Pesto Wraps at Home

Let’s start with the prep work to ensure a smooth cooking process. It’s a good practice to prepare the vegetables first and save cutting the chicken for last to avoid cross-contamination.

Ingredients You’ll Need:

• 1 to 1.5 baby Romaine or baby Cos lettuces
• 200 grams of cherry tomatoes (or use baby Roma or grape tomatoes)
• One clove of garlic
• One teaspoon of capers
• One kilogram (or 2.2 lbs) of boneless, skinless chicken breast
• Five grams of pine nuts
• Five grams of Parmesan Reggiano
• Two cloves of garlic
• Two cups of fresh basil leaves
• Juice of one-fourth of a lemon
• Three tablespoons (or 60 ml) of extra virgin olive oil
• Three-fourths of a cup of mayonnaise
• 20 grams of grated Parmesan cheese
• One teaspoon of Dijon mustard
• One teaspoon of Worcestershire sauce
• Spices: onion powder, garlic powder, dried Italian herbs, chili flakes (optional)
• Salt and cracked black pepper
• Five burrito-style tortillas

Preparing the Vegetables:

1. Lettuce:
   • Stack the lettuce leaves and shred them finely. This culinary technique is known as chiffonade. Ensure thin strips for an even mix.
   • Rinse the shredded lettuce to remove any dirt.
2. Tomatoes:
   • Slice your cherry tomatoes in half or into quarters, depending on your preferred size.
3. Garlic:
   • Grate a clove of garlic into a fine paste using a microplane.
4. Capers:
   • Roughly chop the capers to ensure no large pieces remain.

Preparing the Chicken:

1. Butterfly the Chicken:
   • Slice the chicken breasts horizontally to open them up like a butterfly. Then, slice them in half to create two even-sized fillets.
2. Seasoning the Chicken:
   • In a bowl, combine one teaspoon each of onion powder, garlic powder, and dried Italian herbs. Add some chili flakes if you like a bit of heat.
   • Drizzle with two teaspoons of olive oil and season generously with salt and cracked black pepper.
   • Mix thoroughly to coat the chicken well.

Making the Pesto:

1. Blender Method:
• In a blender bowl, add five grams each of pine nuts and Parmesan Reggiano.
• Add two cloves of garlic and approximately two cups of fresh basil leaves.
• Squeeze the juice of one-fourth of a lemon and add about three tablespoons of extra virgin olive oil.
• Season with salt and cracked black pepper.
• Blend on high speed until you reach a thick yet pourable consistency. If needed, adjust with more olive oil.

*Note: If you don’t have a blender, you can make the pesto using a mortar and pestle for a more traditional approach.*

Making the Sauce:

1. Combine Ingredients:
• In a mixing bowl, add three-fourths of a cup of mayonnaise, the grated garlic, 20 grams of grated Parmesan cheese, chopped capers, one teaspoon of Dijon mustard, and one teaspoon of Worcestershire sauce.
• Squeeze in the juice from another quarter of the lemon.
• Season with a bit of salt and cracked black pepper.
• Mix well until all ingredients are thoroughly combined.

Cooking the Chicken:

1. In the Pan:
• Heat a large pan over high heat and add two teaspoons of olive oil.
• Cook the chicken in batches to avoid overcrowding the pan. Sear for about 3.5 to 4 minutes on each side until cooked through.
• Once done, remove the chicken and let it rest to allow the juices to redistribute.

Assembling the Wraps:

1. Prepare the Lettuce and Tomato Mix:
• Once the lettuce is dried, place it in a bowl along with the cherry tomatoes.
• Add about two-thirds of the prepared sauce and mix using clean hands to coat well.
2. Slice the Chicken:
• After the chicken has rested, slice or dice it to your preferred size.
• Mix the chicken with the prepared basil pesto until well-coated.
3. Assembling the Wraps:
• Lay out the five burrito-style tortillas.
• Spread the remaining sauce evenly across each tortilla.
• Add the pesto chicken, ensuring approximately 220 grams per wrap.
• Top with the lettuce and tomato mixture, making sure there are enough tomatoes for each wrap.
• Fold the tortilla over itself, tuck in the sides, and roll tightly to enclose the filling.

Storing the Wraps:

1. Wrapping and Storage:
• Wrap each finished wrap in food-safe paper, airtight bags, or meal prep containers.
• Store in the refrigerator for up to four days.
• It’s best to eat them fresh, but you can toast them if preferred. However, freezing is not recommended as the lettuce becomes soggy.

Serving the Wraps:

1. Enjoy Your Wraps:
• Slice the wraps in half, preferably on an angle for an appealing presentation.
• The wraps are ready to be enjoyed, providing a burst of fresh, savory flavors with a perfect blend of textures.

There you have it—a step-by-step guide to creating delicious and nutritious Chicken Pesto Wraps at home. These wraps are a perfect meal for any time of the day, bringing together the freshness of vegetables, the savory flavor of pesto chicken, and the creaminess of a well-balanced sauce. Enjoy your culinary creation!

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