Chicken Pesto Wraps (Print Version)
# Ingredients:
→ Wrap Ingredients
01 -
2 cups cooked chicken, chopped
02 -
1/3 cup pesto, more as needed
03 -
3 Tbsp grated parmesan cheese (optional)
04 -
4 large wraps or tortillas
05 -
4 cups romaine lettuce, shredded
06 -
1 cup cherry tomatoes, sliced
→ Caesar Dressing
07 -
1/2 cup mayonnaise or plain Greek yogurt
08 -
2 Tbsp olive oil
09 -
3 Tbsp fresh lemon juice
10 -
1/4 cup grated parmesan cheese
11 -
2 garlic cloves
12 -
1 1/2 Tbsp capers with brine
13 -
2 tsp Dijon mustard
14 -
2 tsp Worcestershire sauce
15 -
1/4 tsp salt
16 -
1/4 tsp freshly cracked black pepper
# Instructions:
01 -
Chop cooked chicken into bite-sized pieces. Shred romaine, slice tomatoes, and prepare pesto if making homemade.
02 -
Blend all dressing ingredients in a small food processor or blender until smooth. Taste and adjust seasoning if needed.
03 -
In a bowl, combine shredded romaine and sliced tomatoes. Add half the Caesar dressing and toss until evenly coated.
04 -
In a separate bowl, combine chopped chicken with pesto until evenly coated. Add extra pesto if needed.
05 -
Layer salad mixture in the center of each wrap. Add pesto chicken on top. Sprinkle with parmesan and drizzle extra dressing if desired.
06 -
Fold into burrito-style wraps. Toast seam-side down in a skillet with a bit of oil for 2–3 minutes per side until golden.
# Notes:
01 -
Leftover grilled or rotisserie chicken works great.
02 -
You can swap mayo with Greek yogurt for a lighter dressing.
03 -
Adjust pesto amount based on moisture and taste.
04 -
Wraps can be stored in the fridge for up to 3 days.
05 -
To prevent sogginess, don’t overfill with dressing.