Chicken pesto wraps make a really quick meal for us. It's so easy—and the cleanup is just as easy if you line the cookie sheet with foil. My wife likes to add a dollop of sour cream in hers, and I sometimes use tomato basil pesto sauce. —Gary Phile, Ravenna, Ohio
Chicken Pesto Wraps
Chicken Pesto Wraps Tips
How can you make chicken pesto wraps your own?
There are a variety of ways to make chicken pesto wraps your own. Instead of using ground chicken, try using marinated chicken breasts, grilled chicken thighs or leftover rotisserie chicken. You can also experiment with different types of pesto. Store-bought pesto is always a great option, but you can also make homemade sun-dried tomato pesto, or variations like spinach pesto. Finally, experiment with different fresh vegetables and condiments. Chopped cucumbers or bell peppers would provide freshness, caramelized onions some depth, and sliced pickles an acidic tang. Creamy components such as Greek yogurt, sour cream or soft cheeses are never a bad idea, either.What do you serve with chicken pesto wraps?
There are several quick and easy side dishes that pair well with chicken pesto wraps. Try serving this wrap with a refreshing side salad tossed in a light vinaigrette. Roasted or grilled vegetables make a colorful addition, while potato or macaroni salad offer hearty elements to round out a filling meal.Can you make chicken pesto wraps in advance?
Chicken pesto wraps can be made in advance, but it’s best to assemble them shortly before serving so the tortillas don’t get soggy. Prepare the chicken, pesto and toppings in advance. Store the mixture in an airtight container in the refrigerator, where it is good for up to 5 days. Then, when you’re ready to serve, layer the ingredients in the tortilla, roll up and serve. Leftover wraps can be stored in the refrigerator for 3 days, although they may not present an ideal texture.—Lindsay Mattison, Taste of Home Contributing Writer
Chicken Pesto Wraps
Prep Time
15 min
Cook Time
5 min
Yield
2 servings
Ingredients
- 1/2 pound ground chicken
- 1 tablespoon canola oil
- 1/4 cup pesto or sun-dried tomato pesto
- 2 flour tortillas (8 inches), warmed
- 4 slices slices part-skim mozzarella cheese
- 4 tomato slices
- 2 slices red onion, separated into rings
- 1 cup shredded lettuce
Directions
- In a large skillet, cook chicken in oil over medium heat for 5-6 minutes or until no longer pink; drain.
- In a small bowl, combine the chicken and pesto. Spoon chicken mixture over each tortilla; layer with cheese, tomatoes, onion and lettuce; roll up.
Nutrition Facts
1 wrap: 323 calories, 15g fat (4g saturated fat), 46mg cholesterol, 512mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat.
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