Craving a hearty meal but don't want to turn on the stove? These pesto chicken wraps are the ultimate solution for busy weeknights, combining bold flavors with zero heat.
See how it's done step by step:
Prep: 15 min · Serves: 4 servings
Ingredients
- 4 large whole-wheat tortillas
- 1 lb pre-cooked grilled chicken breast strips (refrigerated)
- 1/2 cup basil pesto
- 2 cups fresh baby spinach
- 1 cup shredded mozzarella cheese
- 1 cup thinly sliced red bell pepper
If you enjoyed this, you might also love One-Pan Creamy Garlic Parmesan Chicken and Broccoli.
Instructions
- Lay the tortillas flat on a clean cutting board or plate.
- Spread 2 tablespoons of basil pesto evenly across the center of each tortilla.
- Divide the pre-cooked chicken breast strips among the wraps, ensuring the chicken has been stored at 40°F (4°C) or below and is heated to an internal temperature of 165°F (74°C) if you prefer them warm.
- Layer on the baby spinach, shredded mozzarella, and sliced red bell peppers.
- Fold in the sides of the tortilla and roll tightly from the bottom up.
- Slice diagonally in half and serve immediately.
Looking for something similar? Try One-Pan Garlic Butter Lemon Chicken & Asparagus.
What You'll Need
OXO Good Grips Tongs (12-inch)
Best tongs for flipping chicken without shredding. Heat-resistant, locking mechanism.
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Pair this with One-Pan Creamy Garlic Chicken and Orzo.
Allergens
Contains: dairy, gluten, nuts
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Cook to safe internal temperatures and use a food thermometer. Allergen and nutrition information is approximate — verify for your needs. This recipe was generated with AI assistance and reviewed for general guidance only.