Save There's something about a pesto chicken wrap that makes you feel like you've got your life together, even when you're eating lunch at your desk. I discovered this one during a particularly chaotic week when I needed something that tasted deliberately thoughtful but could be assembled in the time it takes to brew coffee. The basil hits you first—bright and peppery—then the creamy mozzarella mellows it out, and suddenly you're biting into something that feels way more composed than a wrap has any right to be.
I made these for a friend who'd just moved into her new apartment, and we sat on her kitchen counter with zero furniture anywhere else, just wrapping and rewrapping until we got the fold tight enough that nothing escaped. She took one bite and declared it the best "I haven't unpacked the real dishes yet" meal ever. That's when I realized these wraps could handle any kind of day—whether you're celebrating something or just trying to get through Wednesday.
Ingredients
- Cooked chicken breast, shredded or sliced (2 cups): The foundation here should be tender, so if you're cooking it fresh, don't oversalt or overcook—those last few minutes make the difference between juicy and dry.
- Basil pesto (1/3 cup): Store-bought is perfectly fine and honestly saves time, but if you make your own, grind it just before using so the basil stays that electric green.
- Shredded mozzarella cheese (1/2 cup): The fresh moisture of mozzarella keeps everything from feeling too heavy, and it melts just slightly from the warm chicken.
- Baby spinach leaves (1 cup): These act as a gentle cushion between the tortilla and everything else, keeping your wrap from getting soggy.
- Medium tomato, thinly sliced: Choose one that's ripe but still firm enough to slice without falling apart—a mealy tomato can derail the whole thing.
- Red onion, thinly sliced (1/2 small): Raw onion adds a sharp counterpoint to all the richness; don't skip it just because it feels peppery.
- Roasted red peppers, sliced (1/2 cup, optional): These add sweetness and a silky texture that makes the wrap feel more complete, but truly optional if you don't have them.
- Large flour tortillas (4, 10-inch): Bigger is better here—cramped wraps fall apart before you even take a bite.
- Salt and freshly ground black pepper: Season after assembly when you can taste everything together.
Instructions
- Coat the chicken in pesto:
- In a medium bowl, combine your chicken with the pesto and toss until everything is evenly coated and glistening. This step takes maybe two minutes but transforms plain chicken into something deliberately herby.
- Warm the tortillas:
- Run them through a dry skillet for 10 to 15 seconds or microwave them wrapped in a damp paper towel. Warm tortillas bend without cracking; cold ones snap and fall apart mid-wrap.
- Build your wrap:
- Lay a tortilla flat on a clean surface, spinach down the center first as your protective layer, then pile on the pesto chicken, mozzarella, tomato, red onion, and peppers if using. Keep everything in the middle third of the tortilla so you have room to fold.
- Season and fold:
- Taste a tiny bit of filling and adjust salt and pepper to your preference. Fold the sides in first, about two inches, then roll tightly from bottom to top, pressing as you go.
- Slice and serve:
- Cut diagonally through the middle—it looks better and stays together better. Serve immediately while the tortilla is still warm and pliable, or wrap tightly in foil or parchment for later.
Save My mother called me while I was eating one of these at my desk and asked what smelled so good through the phone. That moment made me realize that some foods carry their own kind of joy—they make you feel present and a little bit intentional, even in the middle of a regular day.
The Pesto Question
You can absolutely make pesto from scratch—blitz basil, garlic, pine nuts, parmesan, and olive oil in a food processor until it's broken down but still has texture. But if you're making these wraps because you need lunch in 15 minutes, store-bought pesto is not a compromise, it's just being realistic about your Tuesday. Some of the best versions come from the refrigerated section near the cheese, not the shelf.
Making Them Your Way
The beauty of this wrap is that it's endlessly flexible without losing its identity. Swap mozzarella for feta if you want tangier, or provolone if you want something more substantial. Grill the assembled wrap on a panini press for 30 seconds on each side if you want warm cheese and charred tortilla. Some people add cucumber for crunch or sun-dried tomatoes for depth. The pesto-chicken-cheese triangle stays the same, everything else is you making it fit your mood.
Wrapping and Storage
If you're eating these later, wrap each one tightly in parchment or foil after slicing—this keeps them from drying out while still allowing you to see what's inside when you unwrap it. They're good for about 4 hours unrefrigerated, or overnight if you refrigerate them wrapped. Cold wraps are honestly still delicious, though the tortilla will be less forgiving, so let them sit out for a few minutes before eating if they've been chilled.
- Make the filling components ahead and assemble just before eating for maximum freshness and warmth.
- If pesto is your only option and you're worried about allergies, always read the label for tree nuts.
- Slice diagonally, always—it's not just prettier, it's structurally sound.
Save This wrap has become my answer to "what should I make" when I want something that tastes special but feels achievable. It's the kind of lunch that makes you feel like you're taking care of yourself without pretending to be someone with more time.
Recipe FAQs
- → Can I use homemade pesto instead of store-bought?
Yes, homemade pesto adds a fresh, vibrant flavor and can be customized to your taste using basil, garlic, olive oil, and nuts.
- → What is the best way to warm the tortillas?
Warming tortillas briefly in a dry skillet or microwave makes them pliable and easier to roll without cracking.
- → Can I substitute mozzarella with other cheeses?
Absolutely. Feta or provolone can be used for different flavor profiles while maintaining creaminess.
- → Are there options for gluten-free wraps?
Yes, gluten-free tortillas can be used as a substitute to accommodate gluten sensitivities or dietary preferences.
- → How can I add extra flavor to this wrap?
Grilling the wrap briefly on a panini press enhances texture and adds a delicious smoky flavor.
- → Is pesto safe for those with nut allergies?
Traditional pesto may contain pine nuts; using a nut-free version ensures it's safe for those with allergies.