Save to Pinterest I threw these together on a Tuesday when I had rotisserie chicken, a jar of pesto, and zero energy. They became my go-to work lunch forever. Something about the warm tortilla meeting cool crisp vegetables just hits different.
My roommate walked in while I was assembling one and asked if Id secretly gone to culinary school. The pesto chicken was her request for every shared lunch after that. Theres something satisfying about wrapping up a meal that feels fancy but takes zero actual effort.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works perfectly here or use leftover grilled breasts
- 1/3 cup basil pesto: Homemade is great but a good jarred pesto saves so much time
- 1/2 cup shredded mozzarella cheese: Melts beautifully and holds everything together
- 1 cup baby spinach leaves: Adds fresh crunch without overwhelming the wrap
- 1 medium tomato: Thinly sliced to prevent sogginess
- 1/2 small red onion: Sharp bite that cuts through the rich pesto
- 1/2 cup roasted red peppers: Optional but adds such lovely sweetness
- 4 large flour tortillas: 10-inch wraps fold up perfectly without tearing
- Salt and pepper: Final seasoning to bring everything together
Instructions
- Coat the chicken:
- Toss cooked chicken with pesto in a medium bowl until every piece is coated in that vibrant green sauce
- Warm the tortillas:
- Heat each tortilla in a dry skillet or microwave for 10 to 15 seconds until pliable
- Layer your fillings:
- Arrange spinach down the center then pile on pesto chicken mozzarella tomato onion and roasted peppers
- Season and roll:
- Sprinkle with salt and pepper then fold in the sides and roll tight like a burrito
- Slice and serve:
- Cut each wrap in half on the diagonal and eat immediately or wrap for later
Save to Pinterest These saved me during a brutal month of deadlines. Id make four on Sunday and grab one each morning on my way out the door. By lunchtime they still tasted fresh and the tortilla had softened just enough around the fillings.
Make Ahead Magic
These wraps actually get better after a few hours in the fridge. The flavors meld together beautifully. Just wrap each one tightly in parchment or foil and theyll stay perfect for two to three days.
Easy Ingredient Swaps
Feta instead of mozzarella gives you a Greek vibe. provolone adds a sharper bite. No red onion use sliced cucumber or bell peppers for crunch instead. The formula is flexible once you know the base.
Assembly Tips That Matter
Leave about an inch border on the sides and two inches on the top and bottom. Overfilling is the number one mistake. Think less is more for a roll that actually stays closed.
- Dont place wet ingredients directly on the tortilla
- Spread pesto chicken evenly not in one giant clump
- Roll slowly and firmly tucking as you go
Save to Pinterest Perfect for picnics desk lunches or dinner when nobody wants to cook. Simple adaptable and always satisfying.
Recipe FAQs
- → Can I prepare the chicken in advance?
Yes, cooking and shredding the chicken ahead saves time and makes assembly faster.
- → What are good alternatives to mozzarella?
Feta or provolone cheeses work well, adding unique flavor profiles.
- → How can I make the wrap suitable for nut allergies?
Use nut-free pesto varieties and verify ingredient labels for safety.
- → Is it better to warm the tortillas before assembling?
Yes, warming tortillas makes them pliable and easier to roll without tearing.
- → Can I add more vegetables to this wrap?
Absolutely, fresh or roasted veggies like bell peppers or cucumbers complement the flavors nicely.
- → What’s the best way to store leftovers?
Wrap tightly in foil or parchment and refrigerate; consume within 1-2 days for freshness.