Description
These Chicken Pesto Wraps combine tender grilled chicken coated in flavorful pesto with fresh romaine and cherry tomatoes, all wrapped in a soft tortilla and enhanced with a creamy homemade Caesar dressing. Perfect for a quick lunch or light dinner, they can be enjoyed cold or lightly toasted for added warmth and texture.
Ingredients
Scale
Chicken Pesto Wraps
- 2 cups cooked chicken, chopped into small bite-sized pieces
- ⅓ cup pesto (add more as needed)
- 3 Tbsp grated parmesan cheese, optional
- 4 wraps (flour tortillas or preferred type)
- 4 cups romaine lettuce, shredded
- 1 cup cherry tomatoes, sliced
Caesar Dressing
- ½ cup mayonnaise (plain Greek yogurt can be used as substitute)
- 2 Tbsp olive oil
- 3 Tbsp fresh lemon juice
- ¼ cup parmesan cheese, grated
- 2 garlic cloves
- 1 ½ Tbsp capers with brine
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- ¼ tsp salt
- ¼ tsp freshly cracked black pepper
Instructions
- Prepare Ingredients: Chop the grilled chicken into small bite-sized pieces and set aside. Shred the romaine lettuce and slice the cherry tomatoes; set them aside as well. If making homemade pesto, prepare it ahead of time and set aside.
- Make Caesar Dressing: Add all Caesar dressing ingredients into a small food processor or blender, then blend well until smooth. Taste and adjust salt as needed to balance flavors.
- Mix Salad: In a medium-sized bowl, combine the shredded romaine, sliced tomatoes, and half of the prepared Caesar dressing. Toss thoroughly to coat all the vegetables evenly.
- Toss Chicken with Pesto: In a large bowl, add the chopped chicken and the pesto, mixing well to ensure every piece of chicken is coated with pesto flavor.
- Assemble Wraps: Lay out a wrap on a flat surface. Add a portion of the salad mixture to the center, being careful not to overfill to prevent the wrap from falling apart. Next, add a generous amount of the pesto-coated chicken on top. Sprinkle extra parmesan cheese if desired, and drizzle more Caesar dressing or reserve dressing for dipping.
- Fold and Serve: Fold the wrap up like a burrito, tucking in the sides to secure the filling. You can enjoy the wrap immediately cold, or for a warm version, spritz a hot skillet with a little oil, place the wrap seam side down, and toast for 2-3 minutes on each side until golden and crisp.
Notes
- Use leftover grilled chicken breasts or rotisserie chicken for convenience.
- Chicken dryness and pesto moisture levels may vary depending on preparation; adjust pesto quantity starting with 1/3 cup and adding more as needed.
- Plain Greek yogurt is a great alternative to mayonnaise in the Caesar dressing for a lighter twist.
- Store leftover wraps in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
