Description
This Creamy Pesto Chicken Wrap is a quick, easy, and flavorful meal perfect for lunch, a light dinner, or a satisfying snack. Tender, juicy chicken is tossed in a creamy, vibrant pesto sauce, then wrapped in a soft tortilla with fresh greens and other optional toppings. It’s a delightful combination of textures and tastes that will become a new favorite.
Ingredients:
- Chicken Breasts: 2 large (approximately 1-1.5 lbs total), boneless, skinless – These provide the lean protein base for our wrap, ensuring a hearty and satisfying filling. You can also use chicken thighs for a richer flavor, but chicken breasts cook evenly and shred beautifully.
- Olive Oil: 1 tablespoon – Used for cooking the chicken, adding a touch of healthy fat and preventing sticking. Extra virgin olive oil is preferred for its flavor.
- Salt: 1/2 teaspoon, or to taste – Essential for seasoning the chicken and enhancing all the other flavors in the wrap.
- Black Pepper: 1/4 teaspoon, or to taste – Adds a gentle warmth and complexity to the chicken. Freshly ground is always best.
- Cream Cheese: 4 oz (1/2 cup), softened – This is the secret to the “creamy” in our Creamy Pesto Chicken Wrap. It provides a rich, tangy, and smooth base for the sauce. Ensure it’s well softened for easy mixing.
- Mayonnaise: 1/4 cup – Adds extra creaminess, a slight tang, and helps bind the sauce. Full-fat mayonnaise will offer the richest flavor, but light mayo can be used.
- Basil Pesto: 1/2 cup, store-bought or homemade – The star flavor! Pesto brings an intense burst of basil, garlic, pine nuts, and Parmesan cheese. Use a good quality pesto for the best results. If you have fresh basil, homemade pesto takes this wrap to another level.
- Grated Parmesan Cheese: 1/4 cup, plus extra for sprinkling (optional) – Enhances the cheesy, savory notes of the pesto and adds another layer of umami. Freshly grated melts better and tastes superior.
- Lemon Juice: 1 tablespoon, freshly squeezed – Brightens up the creamy sauce and cuts through the richness, adding a necessary touch of acidity.
- Garlic Powder: 1/4 teaspoon (optional, if your pesto isn’t very garlicky) – For an extra hint of garlic, if desired. Taste your pesto first.
- Large Tortillas or Wraps: 4-6 (e.g., flour, whole wheat, spinach) – The vessel for our delicious filling. Choose large ones (10-12 inch) to comfortably hold all the ingredients without tearing. Whole wheat options add extra fiber.
- Fresh Spinach or Mixed Greens: 2 cups, loosely packed – Adds a fresh, slightly peppery crunch and a boost of nutrients. Baby spinach is tender and mild.
- Cherry Tomatoes: 1 cup, halved or quartered (optional) – Provide a juicy burst of sweetness and color.
- Red Onion: 1/4 cup, thinly sliced (optional) – Adds a sharp, piquant bite for those who enjoy it. Soaking in cold water for 10 minutes can mellow its flavor.
Preparation:
Step 1: Prepare and Cook the Chicken:
Pat the chicken breasts dry with paper towels. This helps them sear better. Season both sides generously with salt and black pepper.
Step 2: Cook the Chicken:
Heat the olive oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the hot skillet.
Step 3:
Cook for 6-8 minutes per side, depending on the thickness of the chicken. Avoid moving them too much initially to allow a nice golden-brown crust to form. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) measured with a meat thermometer.
Step 4:
Once cooked, transfer the chicken to a clean cutting board and let it rest for 5-10 minutes. This crucial step allows the juices to redistribute, ensuring tender, moist chicken.
Step 5:
After resting, shred the chicken using two forks, or dice it into small, bite-sized pieces, according to your preference. Shredded chicken tends to incorporate more uniformly with the creamy sauce.
Step 6: Make the Creamy Pesto Sauce:
In a medium-sized mixing bowl, combine the softened cream cheese, mayonnaise, basil pesto, grated Parmesan cheese, freshly squeezed lemon juice, and optional garlic powder.
Step 7:
Using a spatula or a whisk, mix these ingredients thoroughly until the sauce is smooth, well-combined, and a beautiful, vibrant green. Ensure there are no large lumps of cream cheese remaining. Taste the sauce and adjust seasoning if necessary – you might want a pinch more salt, pepper, or a squeeze more lemon juice depending on your pesto’s flavor profile.
Step 8: Combine Chicken and Sauce:
Add the shredded or diced cooked chicken to the bowl with the creamy pesto sauce.
Step 9:
Gently fold and stir until all the chicken pieces are evenly coated with the luscious sauce. Be careful not to overmix, especially if you’ve shredded the chicken, as you want to maintain its texture.
Step 10: Warm the Tortillas (Optional but Recommended):
Warming the tortillas makes them more pliable and easier to roll without cracking. You can do this in a few ways:
- Microwave: Stack the tortillas, cover them with a slightly damp paper towel, and microwave for 20-30 seconds until warm and soft.
- Skillet: Warm each tortilla individually in a dry skillet over medium heat for about 15-20 seconds per side.
- Oven: Wrap a stack of tortillas in foil and warm them in a preheated 300°F (150°C) oven for 5-10 minutes.
Step 11: Assemble the Creamy Pesto Chicken Wraps:
Lay a warmed tortilla flat on a clean work surface. If using, spread a handful of fresh spinach or mixed greens down the center of the tortilla, leaving about an inch or two of space at the edges.
Step 12:
Spoon a generous amount of the creamy pesto chicken mixture over the greens. Be careful not to overfill, as this can make the wrap difficult to close.
Step 13:
If desired, sprinkle the chicken mixture with some halved or quartered cherry tomatoes and/or thinly sliced red onion.
Step 14:
To wrap, fold in the sides of the tortilla towards the center, then tightly roll the tortilla from the bottom up, tucking the filling in as you go.
Step 15: Serve Immediately:
Serve the creamy pesto chicken wraps immediately. They are best enjoyed fresh. You can cut them in half on a diagonal for a more visually appealing presentation.
Why You’ll Love This Recipe:
- Quick and Easy: It comes together in about 30 minutes, making it perfect for busy weeknights.
- Flavorful: The combination of pesto, cream cheese, and Parmesan creates a rich, satisfying taste.
- Versatile: You can easily customize the wrap with your favorite toppings.
- Portable: Great for lunchboxes, picnics, or on-the-go meals.
- Kid-Friendly: Even picky eaters will enjoy the creamy, cheesy flavor.
Presentation Suggestions:
- Cut the wraps in half diagonally to show off the filling.
- Serve with a side of fresh fruit or a simple salad.
- Garnish with a sprinkle of Parmesan cheese or a drizzle of pesto.
- Arrange the wraps on a platter with a small bowl of extra pesto for dipping.
Tips:
- Ensure the cream cheese is fully softened for a smooth sauce.
- Don’t overcook the chicken, or it will be dry.
- Warming the tortillas prevents them from cracking.
- Use high-quality pesto for the best flavor.
- Adjust the amount of pesto and mayonnaise to your taste.
- Add a pinch of red pepper flakes to the sauce for a little heat.
- For a lower-calorie option, use light mayonnaise and low-fat cream cheese.
- Store leftover chicken mixture in an airtight container in the refrigerator for up to 3 days. Assemble the wraps just before serving.
Preparation Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 minutes
Nutritional Information (approximate, per wrap):
- Calories: 450-550 (depending on ingredients and portion size)
- Protein: 30-35g
- Fat: 25-35g
- Saturated Fat: 10-15g
- Carbohydrates: 25-35g
- Sodium: 700-900mg (depending on pesto and cheese)
Conclusion
This Creamy Pesto Chicken Wrap recipe is a winner because it’s delicious, easy to make, and customizable. Whether you’re looking for a quick lunch or a simple dinner, this wrap is sure to satisfy. Enjoy!
Questions & Answers:
Q1: Can I use leftover rotisserie chicken for this recipe?
A: Absolutely! Using leftover rotisserie chicken is a great shortcut. Simply shred the chicken and proceed with the recipe from the “Make the Creamy Pesto Sauce” step. This will significantly reduce the preparation time.
Q2: I don’t have cream cheese. Is there a substitute I can use?
A: Yes, you can substitute Greek yogurt for the cream cheese. It will add a tangy flavor and creamy texture, though it won’t be quite as rich. Use the same amount (4 oz). Sour cream is another option but may result in a slightly thinner sauce.
Q3: My pesto is very oily. How can I reduce the oiliness in the wrap?
A: If your pesto is oily, you can drain off some of the excess oil before adding it to the cream cheese mixture. Also, consider blotting the pesto with a paper towel to absorb some of the oil. Using a high-quality, less oily pesto is another solution.
Q4: Can I make these wraps ahead of time for lunch?
A: While you can assemble the wraps ahead of time, they are best enjoyed fresh. The tortillas may become soggy if left too long. If you need to prep in advance, store the chicken mixture separately in the refrigerator and assemble the wraps just before serving.
Q5: What other toppings would go well in these wraps?
A: There are many toppings you can add! Some great options include:
- Sun-dried tomatoes: Add a chewy texture and intense flavor.
- Roasted red peppers: Provide sweetness and smokiness.
- Avocado slices: Contribute creaminess and healthy fats.
- Shredded lettuce: Offers a refreshing crunch.
- A sprinkle of pine nuts: Adds extra nutty flavor and crunch.
