Description
These Chicken Pesto Wraps are a fresh and flavorful meal combining tender grilled chicken coated in vibrant spinach walnut pesto, crisp romaine lettuce, juicy cherry tomatoes, and a tangy homemade Caesar dressing. Perfect for a quick lunch or light dinner, these wraps can be enjoyed cold or toasted lightly in a skillet for a warm, melty texture.
Ingredients
Scale
Wrap Ingredients
- 2 cups cooked chicken, chopped into small bite-sized pieces
- ⅓ cup pesto (spinach walnut pesto recommended, add more as needed)
- 3 Tbsp grated Parmesan cheese (optional)
- 4 wraps
- 4 cups romaine lettuce, shredded
- 1 cup cherry tomatoes, sliced
Caesar Dressing
- ½ cup mayonnaise (plain Greek yogurt can be used as alternative)
- 2 Tbsp olive oil
- 3 Tbsp fresh lemon juice
- ¼ cup Parmesan cheese, grated
- 2 garlic cloves
- 1 ½ Tbsp capers and brine
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- ¼ tsp salt
- ¼ tsp freshly cracked black pepper
Instructions
- Prepare Ingredients: Chop the grilled chicken into small bite-sized pieces and set aside. If making pesto from scratch, prepare the spinach walnut pesto and set aside. Shred the romaine lettuce and slice the cherry tomatoes.
- Make Caesar Dressing: Add all Caesar dressing ingredients into a small food processor or blender. Blend until smooth. Taste the dressing and adjust salt if necessary.
- Toss Salad: In a medium-sized bowl, combine the shredded romaine and sliced tomatoes with half of the Caesar dressing. Mix well to evenly coat all greens and tomatoes.
- Combine Chicken and Pesto: In a large bowl, add the chopped chicken and pesto. Mix thoroughly so that the chicken is evenly coated with pesto.
- Assemble Wraps: Lay each wrap flat and add a layer of the salad mixture to the center, careful not to overstuff to prevent the wrap from falling apart. Next, add a generous portion of the pesto-coated chicken. Sprinkle extra Parmesan cheese if desired, and drizzle with some of the leftover Caesar dressing or save it for dipping.
- Wrap and Serve: Fold the wrap tightly like a burrito. You can eat the wraps as is or warm them in a hot skillet. To toast, lightly spritz a skillet with oil, heat to medium, and place the wrap seam side down. Toast for 2-3 minutes per side until golden and warm.
Notes
- Use leftover grilled chicken breasts or rotisserie chicken for convenience.
- Chicken moisture and pesto oiliness can vary; start with ⅓ cup pesto and add more if needed to achieve desired coating.
- Plain Greek yogurt is a great substitute for mayonnaise in the Caesar dressing for a lighter alternative.
- Store leftover wraps in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 wrap
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 670 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
