Delicious, easy pesto chicken wraps make the ultimate lunch or dinner. Bursting with fresh flavors and pesto in every bite. Ready in under 20 minutes. A weeknight favorite.

Why Make These Pesto Chicken Wraps

Okay, I have outdone myself with these wraps. They are SO GOOD. I have been craving them everyday. They are full of fresh ingredients, vibrant flavors and juicy chicken. There is a little burst of pesto and crunch in every bite.

These pesto chicken wraps are husband approved, he now requests them in his lunch and I am so flattered. These can be made so quickly in as little as ten minutes if you use pre made ingredients. Also try my Fajita Wraps if you love wraps!

These wraps can be made with my Spinach Walnut Pesto. Or you can use a store bought version. I prefer the homemade pesto, it’s SO easy and flavorful. Because this recipe calls for already grilled/cooked chicken, it comes together so quickly. You can also use rotisserie chicken.

Ingredients Needed

Grilled Chicken. I make my own, I use chicken breasts and salt, pepper, dried cilantro and dried basil for seasoning. I grill on medium high for about 8-10 minutes on each side. Rotisserie will also work.

Pesto. I use my Spinach Walnut Pesto (highly recommended) you can also use store bought pesto.

Romaine Lettuce. This add crunch and color and is for the quick caesar salad.

Mayo. This is the base of the quick caesar dressing. You can use sour cream if needed but I prefer a mayo.

Capers. This is for the caesar salad. It takes the place of anchovies and really boosts the flavors.

Worcestershire Sauce. This is to add a bold flavor to the caesar dressing.

All other ingredients and measurements are below in the recipe card.

Recipe Variations

Chicken Breasts. Rotisserie chicken will also work. You can also use canned tuna or canned chicken.

Parmesan. You can use dairy free Parmesan or nutritional yeast in place.

Mayo. Use plain greek yogurt or sour cream in place if needed.

Romaine. Iceberg or spinach will work fine.

Capers. You can skip the capers or use real anchovies in place.

Steps To Make This Recipe

Step One. Chop the grilled chicken into small bite sized pieces, set aside. Prepare pesto if you are making Spinach Walnut Pesto. Set aside. Shred the romaine, chop the tomatoes and set aside.

Step Two. Add the dressing ingredients into a small food processor or blender. Blend together well. Taste the dressing, if you want to add a pinch more salt, nows the time!

Step Three. In a medium sized bowl, add the romaine, tomatoes half of the dressing. Mix well, to ensure everything is evenly covered. 

Step Four. In a large bowl, add the chopped chicken and the pesto dressing. Mix well to ensure the chicken is evenly coated in the delicious pesto.

Step Five. Prepare the wrap. Add the salad mixture to the center of the wrap (try not to over stuff the wrap or it can fall apart easily). Next, add a generous amount of the pesto chicken. Sprinkle extra Parmesan, if you want and an extra drizzle of dressing, or use the leftover dressing for dipping.

Step Six. Fold the wrap up like a burrito. Eat as is, or warm the wrap in a hot skillet, just spitz a little oil, set to medium and lay the wrap down (seam side down) and toast for about 2-3 minutes on each side.

Recipe FAQs

Recipe Tips

Don’t overload the wraps. To keep them together and mess free, try not to over stuff them.

If you are heating your wrap up in a pan, you can stuff more into them after the wrap is sealed on the seam.

If you are meal prepping or making ahead, wait to add the dressing until you are about to eat to avoid soggy lettuce.

Store leftover assembled wraps in an airtight container for up to 3 days.

Recipe Pairings

You can pair so many great dishes with these wraps. Try my Cabbage Salad or my Kale Salad. You can also make a batch of Crispy Home Fries or Zucchini Fries to pair with the wraps.

Other Easy Lunch Recipes

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