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Looking for a quick, delicious, and nutritious meal? Look no further! Today, we’re diving into the world of chicken pesto wraps—a satisfying and versatile dish that you can enjoy hot or cold. Perfect for a busy lifestyle, these wraps are packed with fresh ingredients and bold flavors, making them an ideal choice for lunch or dinner. From crisp chiffonade lettuce to savory garlic and rich pesto, we’ll guide you through every step to create these mouthwatering wraps. Ready to transform your meal routine? Let’s get started!
Ingredients Prep
To get started with our chicken pesto wraps, it’s important to prepare all of your ingredients beforehand. This ensures that the cooking process is smooth and efficient. Begin by prepping the vegetables and other components before moving on to the main protein—our delicious chicken breast.
Prep the Lettuce:
- Use about 1 to 1 1/2 baby cos or baby Roma lettuces.
- Stack the leaves and chiffonade them by cutting them into thin, ribbon-like strips.
- Rinse the shredded lettuce after chopping to remove any dirt.
Prepare the Tomatoes:
- You’ll need 200 grams of cherry tomatoes, although baby Roma or grape tomatoes also work well.
- Slice them in half lengthwise, or quarter them for smaller pieces.
Garlic and Capers:
- Take one clove of garlic and grate it into a paste using a microplane.
- Gather one teaspoon of capers, rinse away the brine, and roughly chop them.
Chicken Breast:
- Use 1 kilo (2.2 pounds) of boneless, skinless chicken breasts.
- Butterfly the chicken breasts by slicing them horizontally to open them up like a book, then halve them to create equal fillets.
Making the Pesto
- In a blender bowl, add 5 grams (0.2 ounces) of pine nuts and 5 grams of Parmesan Reggiano, as well as two cloves of garlic.
- Add about two cups of fresh basil leaves (approximately one bunch) and the juice of a quarter of a lemon, ensuring no seeds get mixed in.
- Pour in 60 ml (3 tablespoons) of extra virgin olive oil. Season with salt and 10 cracks of black pepper.
- Blend on high speed until the mixture achieves a thick yet pourable consistency. You may need to scrape down the sides and adjust with more olive oil if necessary.
- If you prefer a traditional method, use a mortar and pestle instead of a blender.
Prepare the Sauce
- Combine 3/4 cup mayonnaise, the grated garlic, 20 grams of grated Parmesan cheese, the chopped capers, and one teaspoon each of Dijon mustard and Worcestershire sauce in a mixing bowl.
- Squeeze in another quarter of the lemon juice, making sure no seeds are included.
- Season with a pinch of salt and 10 cracks of black pepper. Mix thoroughly until all ingredients are well-combined.
Season the Chicken
- In a bowl, mix the chicken with one teaspoon each of onion powder, garlic powder, and dried Italian herbs.
- Optionally, add a bit of chili for some heat.
- Drizzle with two teaspoons of olive oil, and season generously with 20 cracks of black pepper and a pinch of salt.
- Using clean hands, mix the chicken to ensure it’s evenly coated.
Cook the Chicken
- Heat a large pan over high heat and add two teaspoons of olive oil.
- Place the chicken pieces in the pan. Cook in batches if necessary to avoid overcrowding.
- Sear for about 3.5 to 4 minutes on each side until fully cooked in the center. Remove and let the chicken rest for a few minutes.
Combine the Ingredients
- Once the lettuce is dried, mix it in a bowl with the cherry tomatoes.
- Add about two-thirds of the sauce and mix using either clean hands or tongs.
- After the chicken has rested, slice it into bite-sized pieces.
- Place it in a bowl and mix it with all of the fresh basil pesto until everything is evenly coated.
Assembling the Wraps
- Lay out five burrito-style tortillas. Spread the remaining sauce across each tortilla.
- Add an even amount of pesto-coated chicken (approximately 220 grams per wrap) to each tortilla.
- Top with the lettuce and tomato mixture, making sure to distribute the tomatoes evenly.
- Fold the tortillas over the filling, tucking in the sides to ensure nothing falls out, and wrap tightly.
Storing the Wraps
- Wrap the prepared wraps in food-safe paper, airtight bags, or meal containers.
- Store in the refrigerator for up to four days. Enjoy them cold or toast them lightly if preferred.
- Freezing the wraps is not recommended, as the lettuce can become soggy upon thawing. However, the pesto chicken mix can be frozen separately for up to three months.
Serving and Enjoying
- When you’re ready to eat, you can slice the wraps in half diagonally for a visually appealing presentation.
- These wraps are perfect for a nutritious and tasty meal on the go.
With everything put together, you’ll have a delicious chicken pesto wrap ready to enjoy. This recipe is not only savory and fresh but also easy to prepare and versatile, fitting perfectly into a busy lifestyle. Enjoy your meal!
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