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Italian

Chicken Pesto Wraps

Chicken is sliced thin and cooked in a skillet before it is tossed with pesto and rolled in tortillas. The pesto already brings salt and fat, so the chicken needs little more than pepper or the wrap tastes harsh.

Prep
12 min
Cook
15 min
Total
27 min
Servings
4
Difficulty
Easy
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A halved tortilla wrap showing sliced chicken, green pesto, and tomato.

Why you’ll love it

  • The chicken is cooked in the same meal, not pulled from a rotisserie bird.
  • Thin slices hit a safe temperature without drying out a whole breast.
  • Pesto replaces a long sauce, which keeps the cook near 15 minutes.
  • Spinach and tomato add moisture so the wrap is not only meat and fat.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Slice the raw chicken breast across the grain into strips about 1/2 inch thick and season with salt and pepper.

  2. 2

    Heat the olive oil in a skillet over medium-high heat until it shimmers.

  3. 3

    Add the chicken in a single layer and cook, turning once, until the strips are opaque throughout and the thickest piece reaches 165°F, about 6 to 8 minutes.

  4. 4

    Take the pan off the heat and toss the chicken with the pesto so the sauce coats without scorching.

  5. 5

    Warm the tortillas in a dry skillet just until they flex.

  6. 6

    Fill each tortilla with spinach, tomato, and pesto chicken, then roll tightly and cut in half.

Pro tips

  • Thin strips are what let the chicken finish inside a 15-minute cook.
  • Toss the pesto off the heat so the oil does not separate.
  • Do not overload the tortilla or the tomato slides out when you cut it.

Easy substitutions

Chicken breast
Boneless chicken thighs
Basil pesto
Sun-dried tomato pesto
Flour tortillas
Spinach tortillas

Storage and reheating

Storage

Refrigerate wrapped sandwiches for up to 3 days; the tortilla will soften as the pesto sits.

Reheating

Reheat the filling in a skillet until the chicken is steaming, then roll it in a fresh tortilla if the original one is soggy.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
520
Protein
36 g
Carbs
38 g
Fat
26 g
Fiber
4 g

Moderate · Stovetop · High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients