Chicken Pesto Wraps
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.
Servings: 4 wraps
Equipment
- skillet or pan to heat wraps
- food processor or blender
Ingredients
- 2 cups cooked chicken *see notes
- ⅓ cup pesto *add more as needed
- 3 Tbsp grated parmesan optional
- 4 wraps
- 4 cups romaine, shredded
- 1 cup cherry tomatoes, sliced
Caesar Dressing
- ½ cup mayo *see notes
- 2 Tbsp olive oil
- 3 Tbsp fresh lemon juice
- ¼ cup parmesan, grated
- 2 garlic cloves
- 1 ½ Tbsp capers and brine
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
- ¼ tsp salt
- ¼ tsp fresh cracked pepper
Instructions
- 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.
- Add the Caesar 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!
- In a medium sized bowl, add the romaine, tomatoes half of the dressing. Mix well, to ensure everything is evenly covered.
- In a large bowl, add the chopped chicken and the pesto. Mix well to ensure the chicken is evenly coated in the delicious pesto.
- 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,
- Fold the wrap up like a burrito. Eat as is, or warm the wrap in a hot skillet, just spritz a little oil, set to medium and lay the wrap down (seam side down) and toast for about 2-3 minutes on each side.
Notes
*use leftover grilled chicken breasts or rotisserie chicken.
*please note, chicken will vary in dryness depending on the size and cook. Pesto also varies greatly with moisture and oil. You may need a little more or less pesto. Start with 1/3 cup and add more as needed.
*plain greek yogurt will also work.
Store leftover wraps in an airtight container for up to 3 days.
Nutrition
Serving: 1wrap | Calories: 583kcal | Carbohydrates: 21g | Protein: 24g | Fat: 45g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 970mg | Potassium: 342mg | Fiber: 2g | Sugar: 3g | Vitamin A: 705IU | Vitamin C: 14mg | Calcium: 155mg | Iron: 3mg