Name: Chicken Pesto Wraps
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup chicken; 4 tablespoons pesto; 4 whole wheat tortilla wraps; 1 cup fresh baby spinach leaves; 1 red bell pepper; 1 carrot

From the Cook

1/6

Chicken Pesto Wraps

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Ingredients

Warning0 allergens identified

Chicken Pesto Wraps

1 cup chickencooked and cubed

4 tablespoons pesto

4 whole wheat tortilla wraps

1 cup fresh baby spinach leaves

1 red bell peppersliced into thin sticks

1 carrotsliced into thin sticks

Instructions

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Instructions

In a small bowl toss chicken with pesto just to coat.

Place 1 tortilla on a flat surface in front of you. Place 1/4 of the spinach onto the center of a tortilla and top with 1/4 of the peppers and carrots.

Place 1/4 of the chicken on top of the vegetables.

Create a secure wrap by folding the sides inward, then folding the bottom up over the filling. Tuck it in tightly and roll it up snugly. Repeat with the remaining tortillas and ingredients.

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Tips & Tricks (5)

Pound and Season Your Chicken 🔨
Pound chicken breasts to even thickness before cooking to ensure uniform doneness, then season generously 15 minutes ahead so flavors penetrate the meat.
Warm Your Tortillas Properly 🔥
Warm whole wheat tortillas directly over a gas flame or in a dry skillet for 20-30 seconds per side to make them pliable and prevent cracking when rolling.
Dry Your Vegetables First 🥬
Pat raw spinach, carrots, and bell peppers completely dry with paper towels before assembly to prevent excess moisture that will make wraps soggy.
Balance Your Pesto Application 🥒
Spread pesto thinly on the tortilla first, then layer protein and vegetables in a single line down the center—this prevents overflow and ensures even flavor distribution in every bite.
Chill Before Slicing 🧊
Wrap assembled wraps tightly in foil and refrigerate for at least 30 minutes before slicing—this helps them hold together cleanly when cut and improves structural integrity.