Chicken Pesto Wraps

If you're looking for a fast and flavorful lunch or dinner, these creamy pesto chicken wraps are exactly what you need. Packed with juicy grilled chicken, crunchy romaine lettuce, a tangy homemade Caesar-style dressing, and rich basil pesto, this wrap delivers freshness and indulgence in every bite. It’s the kind of recipe that feels like a gourmet deli special but is actually quick and easy to pull together at home.

These wraps have earned their place on our regular weeknight rotation—especially when we’re craving something both satisfying and healthy. Whether you're using leftovers or starting from scratch, this easy chicken pesto wrap recipe is flexible, delicious, and meal-prep friendly.

And if you're wondering what makes these best creamy pesto chicken wraps so special, it’s all about that perfect balance of pesto chicken, fresh veggies, and a creamy sauce. You’ll be hooked from the first bite!

🛒 Ingredients for the Best Creamy Pesto Chicken Wraps

• Grilled Chicken Breasts: Seasoned with salt, pepper, dried cilantro, and dried basil. Grilled until juicy and golden (8–10 minutes per side). Leftover or rotisserie chicken also works.
• Tortillas: Use large burrito-style wraps or spinach/herb wraps for extra flavor.
• Romaine Lettuce: Adds crunch and brightness. Sub with iceberg or baby spinach if preferred.
• Tomatoes: Cherry or grape tomatoes sliced for a juicy, sweet bite.
• Parmesan Cheese: Freshly grated for a salty, nutty finish.
• Pesto Sauce: Use homemade or your favorite store-bought brand. I like my Spinach Walnut Pesto for extra greens.
• Mayonnaise: Greek yogurt or sour cream also work great.
• Capers: Replace traditional anchovies with capers for an umami kick.
• Worcestershire Sauce: Adds a deep savory flavor.
• Garlic (Optional): For boldness, use fresh or roasted.
• Salt and Pepper: To taste.

💡 Tip: Make it dairy-free by using vegan mayo and skipping the Parmesan—or swap it with nutritional yeast.

👩‍🍳 How to Make Creamy Pesto Chicken Wraps

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Step 1: Cook the Chicken

Grill the chicken breasts over medium heat for 8–10 minutes per side, until fully cooked and slightly charred. Let cool, then chop into bite-sized pieces. Shortcut: Use rotisserie chicken or leftover grilled chicken to save time.

Step 2: Make the Caesar-Style Dressing

In a food processor or bowl, blend: ½ cup mayo (or Greek yogurt), 1 tbsp capers, ½ tsp Worcestershire sauce, salt and pepper. Taste and adjust seasonings. You want a smooth, tangy dressing that adds depth.

Step 3: Prep the Salad Mix

In a bowl, toss shredded romaine and chopped tomatoes with half of the Caesar dressing. This becomes your salad base for the wrap.

Step 4: Toss Chicken with Pesto

In another bowl, stir chopped chicken with pesto until evenly coated. You’ll want just enough pesto to flavor without overwhelming.

Step 5: Assemble the Wraps

Lay a tortilla flat and start layering: A handful of the salad mixture, a scoop of the pesto chicken, sprinkle with Parmesan, add extra Caesar dressing if you like things saucy. Fold the sides in and roll tightly like a burrito.

Step 6: Toast (Optional but Recommended!)

Heat a skillet with a little olive oil. Place the wrap seam-side down and toast for 2–3 minutes per side until golden and crisp.

🧠 Tips for Success

• Don’t Overstuff: Less is more—keep fillings moderate to avoid breakage.
• Prep Ahead: Make the dressing and chop chicken in advance for fast assembly.
• Toast for Texture: Crispy wraps always taste better.
• Add Extras: Throw in sun-dried tomatoes, red onions, or olives for a Mediterranean twist.

🍽 What to Serve with Pesto Chicken Wraps

• Cabbage or Kale Salad – Adds crunch and nutrition.
• Zucchini Fries – Baked or air-fried for a guilt-free side.
• Lemon Herb Quinoa – Light and refreshing.
• Sweet Potato Chips – For a satisfying salty-sweet combo.

Bonus tip: Turn these wraps into bowls by skipping the tortilla and layering everything over grains like rice, quinoa, or couscous.

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🧊 Storage and Make-Ahead Tips

• Fridge: Wraps can be stored tightly in foil or containers for up to 3 days.
• Avoid Soggy Wraps: Store salad and chicken separately, then assemble when ready to eat.
• Freezer: Not ideal—fresh veggies and creamy dressing don’t freeze well.

💬 Final Thoughts

These creamy pesto chicken wraps are the answer to your lunch rut. With juicy chicken, crunchy lettuce, and bold basil flavor, they feel special without taking tons of time. Whether you're packing lunchboxes, meal prepping for the week, or whipping up a quick dinner, this is a dish you’ll return to again and again.

For those tracking nutrition, these chicken pesto wrap calories are easy to manage and can be adjusted depending on what ingredients you use. Light, satisfying, and fully customizable—easy creamy pesto chicken wraps are here to stay in your kitchen rotation.

Frequently Asked Questions

→ Can I use store-bought pesto?

Yes, any good quality jarred pesto will work. Just adjust to taste.

→ What can I substitute for mayo in the dressing?

You can use plain Greek yogurt as a lighter alternative.

→ Can I make the wraps ahead?

You can prep all the components ahead but assemble just before eating to avoid sogginess.

→ Can I make these gluten-free?

Yes, use gluten-free wraps and double-check all sauce ingredients are gluten-free.

→ What’s the best way to toast the wrap?

Use a skillet over medium heat with a light spritz of oil. Cook seam-side down first until golden.