Pesto chicken wrap lunch (Printable)

A vibrant wrap featuring chicken, pesto, fresh vegetables, and creamy cheese for a quick, tasty meal.

# What You Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded or sliced

→ Pesto & Cheese

02 - ⅓ cup basil pesto (store-bought or homemade)
03 - ½ cup shredded mozzarella cheese

→ Vegetables

04 - 1 cup baby spinach leaves
05 - 1 medium tomato, thinly sliced
06 - ½ small red onion, thinly sliced
07 - ½ cup roasted red peppers, sliced (optional)

→ Wraps & Extras

08 - 4 large 10-inch flour tortillas
09 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - In a medium bowl, mix the cooked chicken with basil pesto until evenly coated.
02 - Heat the tortillas in a dry skillet or microwave for 10 to 15 seconds until pliable.
03 - Place each tortilla on a flat surface and layer with spinach, pesto chicken, mozzarella, tomato slices, red onion, and roasted red peppers if using.
04 - Sprinkle with salt and freshly ground black pepper to taste.
05 - Fold in the sides and roll tightly to enclose the filling completely.
06 - Cut the wrap in half and serve immediately or wrap in foil or parchment for portability.

# Helpful Tips:

01 -
  • It tastes restaurant-quality but comes together faster than ordering takeout.
  • High protein keeps you satisfied through the afternoon slump without that heavy feeling.
  • Everything can be prepped ahead and assembled in literal minutes when hunger strikes.
02 -
  • Pesto is salty, so always taste before adding more salt to the wrap itself.
  • The order of layering matters—spinach as a barrier, then warm items, then fresh vegetables—this stops sogginess before it starts.
03 -
  • Toast the tortillas just enough to warm them, not enough to make them crispy—there's a 10-second window between perfect and ruined.
  • Toss the chicken in pesto while it's still warm so the flavors bond instead of sitting separate on the surface.
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