Save There's something about a pesto chicken wrap that stops you mid-afternoon and makes you forget you're eating at your desk. I discovered this combination during a chaotic Tuesday when I had leftover rotisserie chicken, a jar of pesto I'd been meaning to use, and exactly fifteen minutes before a meeting. The moment that first bite hit—the bright basil, the soft mozzarella, the snap of fresh tomato—I realized I'd stumbled onto something I'd want to make again and again.
My neighbor once asked why I was making wraps on a Saturday morning, and when I handed her one still warm from the skillet, she ate it standing in my kitchen without saying a word. That's when I knew this wasn't just lunch food—it was the kind of thing that bridges the gap between effort and ease, between feeding yourself and actually enjoying what you're eating.
Ingredients
- Cooked chicken breast: Two cups shredded or sliced lets you use rotisserie chicken from the store, which saves time and honestly tastes better than something you've overcooked at home.
- Basil pesto: A third cup of store-bought pesto is your secret weapon—it coats every bite with herbaceous richness without requiring you to blend anything.
- Shredded mozzarella: Half a cup melts slightly from the warm chicken and creates a creamy backbone that holds everything together.
- Baby spinach: One cup raw and tender, it adds nutrition without any bitterness or the need to cook it down.
- Tomato: A medium one sliced thin releases just enough juice to keep the wrap moist without making it soggy if you eat it right away.
- Red onion: Half a small one, thinly sliced, brings a sharp bite that cuts through the richness of the pesto and cheese.
- Roasted red peppers: Half a cup optional but worth it—they're sweet and silky and add a beautiful color.
- Large flour tortillas: Four 10-inch ones provide enough surface area to layer generously without tearing.
- Salt and black pepper: Just enough to taste, since the pesto already brings considerable seasoning.
Instructions
- Coat the chicken with pesto:
- In a medium bowl, combine your cooked chicken with the pesto and toss until every piece is evenly coated and glossy. This is where the flavor happens, so don't hold back on the mixing.
- Warm the tortillas:
- Heat them in a dry skillet over medium heat for about 10 seconds per side, or microwave them wrapped in a damp towel for 15 seconds—they'll be pliable and pleasant to roll without cracking.
- Layer the wrap:
- Lay a tortilla flat, then arrange your spinach down the center in a strip. Top with pesto chicken, then mozzarella, tomato slices, red onion, and peppers if you're using them, building layers rather than scattering everything randomly.
- Season and fold:
- Taste a piece and add salt and pepper as needed, keeping in mind the pesto is already salty. Fold in the sides first, then roll tightly from the bottom, pressing gently as you go so nothing escapes.
- Slice and serve:
- Cut the wrap in half at an angle, which both looks nicer and makes it easier to hold. Eat immediately while the tortilla is still warm, or wrap it tightly in foil or parchment to take with you.
Save I made these for a picnic last summer and watched my friend's kids devour them without complaint, asking for seconds before the adults had finished first helpings. That's when wraps stopped feeling like a shortcut in my mind and became something I genuinely wanted to make.
Variations Worth Trying
The beauty of a wrap is how easily it transforms depending on what's in your fridge or what mood you're in. Swap the mozzarella for feta if you want a sharper, tangier cheese, or use provolone for something richer and more substantial. I've made these with grilled chicken thighs instead of breast when I had them, and the darker meat actually holds up even better to the pesto's intensity. You can add a thin spread of cream cheese if the wrap feels dry, or use a flavored hummus instead of—or alongside—the pesto for an entirely different direction.
The Panini Press Upgrade
Here's something that surprised me: if you have an extra five minutes and access to a panini press or grill, briefly warming the assembled wrap changes everything. The tortilla gets crispy-edged and golden, the cheese actually melts into pockets, and the whole thing becomes warm enough that the flavors bloom together rather than existing as separate layers. I do this when I'm eating at home and have time, but skip it entirely when I'm packing lunch for work—both versions are excellent, just in different ways.
- Brush the outside of the wrap lightly with olive oil before grilling for better browning.
- Keep the heat moderate so the tortilla colors without burning before the cheese melts.
- Let it rest for thirty seconds after grilling so it's cool enough to hold.
Make-Ahead and Storage
You can prep all the components the night before and assemble in the morning, which is genuinely helpful on busy days. Keep the pesto-chicken mixture, sliced vegetables, and cheese in separate containers so nothing gets soggy or wilted. The fully assembled wrap will keep in the fridge for up to four hours wrapped tightly in parchment, though it's always best eaten fresh.
Save These wraps have become my answer to the question of what to cook when you want something that tastes intentional but doesn't ask much of you in return. Make them once and they'll find their way back to your regular rotation.
Cooking Questions
- → Can I use different cheese instead of mozzarella?
Yes, cheeses like feta or provolone can be substituted for a distinct flavor profile.
- → Is it possible to prepare this wrap ahead of time?
Yes, assembling and wrapping in foil allows for easy transport and enjoyment later.
- → What can I use if I have a nut allergy?
Opt for nut-free pesto and verify ingredient labels to avoid nuts.
- → How should I warm the tortillas for best results?
Warming tortillas briefly in a dry skillet or microwave softens them for easy rolling.
- → Can this wrap be grilled?
Grilling on a panini press adds a crispy texture and melds the flavors nicely.