Pesto Chicken Wrap Flavorful

# Components:

→ Chicken

01 - 2 cups cooked chicken breast, shredded or sliced (about 10.6 oz)

→ Pesto & Cheese

02 - 1/3 cup basil pesto

03 - 1/2 cup shredded mozzarella cheese

→ Vegetables

04 - 1 cup baby spinach leaves

05 - 1 medium tomato, thinly sliced

06 - 1/2 small red onion, thinly sliced

07 - 1/2 cup roasted red peppers, sliced (optional)

→ Wraps & Extras

08 - 4 large flour tortillas (10-inch)

09 - Salt and freshly ground black pepper, to taste

# Directions:

01 - In a medium bowl, combine the cooked chicken with basil pesto and toss until evenly coated.

02 - Warm the flour tortillas in a dry skillet or microwave for 10 to 15 seconds until pliable.

03 - Lay each tortilla flat and layer baby spinach leaves down the center, followed by the pesto-coated chicken, shredded mozzarella, tomato slices, red onion, and roasted red peppers if using.

04 - Season the assembled ingredients with salt and freshly ground black pepper to taste.

05 - Fold in the sides of each tortilla and roll tightly to form wraps. Slice in half and serve immediately, or wrap tightly in foil or parchment for portability.

# Expert Advice:

01 -

It comes together faster than ordering takeout, but tastes like you actually planned something thoughtful.
The pesto does all the heavy lifting flavor-wise, so even simple cooked chicken feels exciting and restaurant-quality.
It's infinitely adaptable—whatever vegetables you have on hand will work beautifully.

02 -

Warming the tortillas is non-negotiable—cold ones will tear and split, but even ten seconds of heat makes them flexible and forgiving.
If you're meal prepping, assemble the wrap and don't cut it until right before you eat it, otherwise it dries out and the flavors flatten.

03 -

Toast your tortillas right before assembly—this extra step makes a surprising difference in texture and prevents the wrap from feeling rubbery.
Pat your tomato slices dry with a paper towel to prevent excess moisture from soaking into the tortilla.