Description
These Chicken Pesto Wraps combine tender grilled chicken tossed in vibrant pesto with a crisp romaine and cherry tomato salad dressed in a zesty Caesar dressing, all wrapped up in a soft tortilla. Perfect for a quick and flavorful lunch or light dinner, they can be enjoyed cold or toasted in a skillet for a warm, melty finish.
Ingredients
Scale
Chicken and Pesto
- 2 cups cooked chicken, chopped into bite-sized pieces (leftover grilled or rotisserie chicken recommended)
- ⅓ cup pesto (add more as needed)
- 3 Tbsp grated Parmesan cheese (optional)
Salad
- 4 cups romaine lettuce, shredded
- 1 cup cherry tomatoes, sliced
Wraps
- 4 large wraps or tortillas
Caesar Dressing
- ½ cup mayonnaise or plain Greek yogurt
- 2 Tbsp olive oil
- 3 Tbsp fresh lemon juice
- ¼ cup grated Parmesan cheese
- 2 garlic cloves
- 1 ½ Tbsp capers along with brine
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- ¼ tsp salt
- ¼ tsp freshly cracked black pepper
Instructions
- Prepare Ingredients: Chop the cooked grilled chicken into small, bite-sized pieces and set aside. If making your own pesto, prepare it now and set aside. Shred the romaine lettuce and slice the cherry tomatoes, setting them aside for later.
- Make Caesar Dressing: Add all Caesar dressing ingredients—mayonnaise (or Greek yogurt), olive oil, lemon juice, Parmesan, garlic, capers with brine, Dijon mustard, Worcestershire sauce, salt, and pepper—into a small food processor or blender. Blend well until smooth. Taste and adjust salt if necessary.
- Combine Salad: In a medium bowl, mix the shredded romaine and sliced cherry tomatoes with half of the Caesar dressing. Toss to ensure all ingredients are evenly coated with the dressing.
- Mix Pesto Chicken: In a large bowl, combine the chopped chicken with the pesto sauce. Stir thoroughly so the chicken pieces are well coated with pesto.
- Assemble Wraps: Lay a wrap flat and add the dressed salad mixture to the center. Avoid overfilling to prevent the wrap from falling apart. Next, add a generous portion of the pesto chicken on top of the salad. Optionally sprinkle additional grated Parmesan and drizzle some leftover Caesar dressing or save it as a dip.
- Fold and Serve: Fold the wrap like a burrito, tucking in the sides to secure the filling. You may enjoy the wrap as is or warm it in a skillet. To toast, lightly spritz a skillet with oil, set over medium heat, and place the wrap seam side down, toasting 2-3 minutes on each side until golden and slightly crisp.
Notes
- Use leftover grilled chicken breasts or rotisserie chicken to save time.
- Chicken dryness and pesto moisture vary, so adjust pesto quantity as needed, starting with ⅓ cup.
- Plain Greek yogurt is a healthy alternative to mayonnaise in the dressing.
- Store any leftover wraps in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg
