Name: Pesto Chicken Wraps
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: American
Ingredients: 2 tortillas; 4 tablespoons pesto; 2 ounces mozzarella cheese; 1/2 cup baby spinach leaves; 4 thin slices of tomato; 2 slices cooked bacon- cut in half; 1/2 of a ripe avocado, cut into thin slices; 2/3 cup shredded chicken; Salt and pepper to taste

Jump to Recipe·Print Recipe

Pesto chicken wraps are both light and fresh, yet filling and satisfying. They’re loaded with bright, vibrant flavors thanks to the pesto and tomatoes, but also packed with protein from the shredded chicken and gooey mozzarella. This easy wrap is ready in under 15 minutes and makes an incredible lunch option.

pesto chicken wraps ties with a bow on a wood board.

If you need a quick and satisfying lunch option, look no further than these incredible pesto chicken wraps! They’re light and easy, yet are packed with protein and healthy fats to keep you energized throughout the day.

These pesto chicken wraps are made with healthy ingredients like fresh pesto, baby spinach, juicy tomatoes, and creamy avocado. But tender chicken, gooey cheese, crispy bacon, and a wholesome tortilla are also added for a truly balanced and satisfying meal everyone will enjoy.

WHY YOU’LL LOVE THIS RECIPE

Packed with protein and healthy fats
Can be made gluten free
Creative use for leftover chicken
Full of bright, fresh flavor
Easy and ready in under 15 minutes

WHAT YOU’LL NEED TO MAKE PESTO CHICKEN WRAPS

ingredients for a pesto chicken wrap labeled with black text.

Gluten free tortilla: I usually like Siete’s Cassava flour tortillas because they’re gluten and grain free, and they’re don’t fall apart. Mission is more widely available and also has a delicious gluten free option
Pesto: Homemade pesto always has a much more vibrant flavor, but store bought also works if you’re short on time
Chicken: These chicken wraps with pesto are a fantastic way to use up leftover chicken! They work with chicken breast, thighs, or even rotisserie chicken
Mozzarella cheese: This wrap is better with slices of mozzarella instead of shredded. I also suggest using whole milk mozzarella because the flavor is 100% better than skim milk
Spinach: Once the wrap is warmed, the spinach wilts slightly and isn’t as tough to chew through as other, harder, greens
Tomato: Fresh, juicy tomatoes help add brightness and cut the richness of the wraps
Avocado: Thin slices of avocado add a necessary creaminess and also adds healthy fats
Bacon: The bacon adds an addictive salty, crunchy note that ties the wraps together

HOW TO MAKE THE BEST PESTO CHICKEN WRAPS

Heat a large non-stick skillet over medium/low heat
While the pan is heating up, prepare your wraps. Lay a tortilla on a flat surface and spread 2 tablespoons of pesto on it
Next add 1 ounce of mozzarella cheese followed by a light layer of spinach
After that you’re going to place 2 thinly cut slices of tomato, 1 slice of bacon (cut in half), and a few pieces of thinly sliced avocado on top of the spinach
Finally, add 1/3 cup of shredded cooked chicken breast and roll up your wrap
Repeat steps 2-5 with the other wrap
Place both rolled wraps seam side down on your hot pan and cook for 3-4 minutes
Flip the wraps to toast the other side for another 3-4 minutes until both sides are golden brown and the cheese is melted
Carefully take the toasted wraps out of the pan, cut in half, and serve!

pesto and cheese on tortilla. — **Spread on pesto and layer slices of mozzarella**

chicken, bacon, and spinach on pesto tortilla. — **Add in the rest of your ingredients**

pesto chicken wraps in cast iron pan. — **Roll up your wrap and toast over medium heat for 3-4 minutes a side**

INGREDIENT SUBSTITUTIONS

Substitutions:

Tortillas: You can use flour tortillas or even low carb if you’re not gluten free

Pesto: This wrap would also be good with buffalo sauce if you don’t like pesto

Chicken: Substitute with cooked turkey or leave out completely if you’re vegetarian

Mozzarella cheese: Provolone, Havarti, or Gouda are all great substitutes

Spinach: Substitute with arugula for a peppery flavor

Variations:

Make this with tuna instead of chicken
Try making it dairy free with vegan pesto and vegan cheese
Add sundried tomatoes

MORE SERVING SUGGESTIONS

If you don’t want to eat this as a wrap, the filling is also incredible in:

Sandwiches
Lettuce cups
Over a bed of greens

chicken wrap with pesto tied with yellow string.

STORING AND REHEATING LEFTOVER PESTO CHICKEN WRAPS

You can keep any leftover chicken wraps with pesto in an airtight container in the fridge for up to 3 days.

To reheat, take your wrap out of the container and place it onto a parchment lined baking sheet. Bake in a 350 degree F preheated oven for 8-10 minutes, or until the cheese is melted. After a few days the tortilla gets soggy, so I recommend eating it with a fork and knife if you’re eating leftovers.

EXPERT TIPS

Don’t overstuff your wrap
Microwave the tortilla for 20-30 seconds to make it easier to roll
Shredded chicken is easier to roll up than big chunks
Cook just until the wrap is toasted and cheese is melted, don’t overcook
Use toothpicks to hold your wrap closed, if needed

wrap with pesto and chicken stacked on top of each other.

Did you make my delicious pesto chicken wraps? If so, I would greatly appreciate you leaving a comment and star rating down below. Additionally, follow me on Instagram and tag me if you make these of any other of my easy meals.