Pesto Chicken Wraps: Light, Easy, & Healthy

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.

Jump to:

• WHY YOU'LL LOVE THIS RECIPE
• WHAT YOU'LL NEED TO MAKE PESTO CHICKEN WRAPS
• HOW TO MAKE THE BEST PESTO CHICKEN WRAPS
• INGREDIENT SUBSTITUTIONS
• MORE SERVING SUGGESTIONS
• STORING AND REHEATING LEFTOVER PESTO CHICKEN WRAPS
• EXPERT TIPS
• Pesto Chicken Wraps
• CHECK OUT LATEST POSTS

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.

Check out this pesto turkey sandwich while you're at it, it's a great way to use up holiday leftovers!

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

• 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

1. Heat a large non-stick skillet over medium/low heat
2. While the pan is heating up, prepare your wraps. Lay a tortilla on a flat surface and spread 2 tablespoons of pesto on it
3. Next add 1 ounce of mozzarella cheese followed by a light layer of spinach
4. 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
5. Finally, add ⅓ cup of shredded cooked chicken breast and roll up your wrap
6. Repeat steps 2-5 with the other wrap
7. Place both rolled wraps seam side down on your hot pan and cook for 3-4 minutes
8. Flip the wraps to toast the other side for another 3-4 minutes until both sides are golden brown and the cheese is melted
9. Carefully take the toasted wraps out of the pan, cut in half, and serve!

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

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

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.

Print

CHECK OUT LATEST POSTS