Chicken Pesto Spinach Wraps (Print Version)
Tender chicken, mozzarella, and pesto wrapped with spinach for a flavorful, easy meal loved by everyone.
# Components:
→ Meats
01 - 2 cups cooked chicken breast, shredded
→ Condiments
02 - 1/2 cup basil pesto
→ Vegetables
03 - 1 cup baby spinach leaves
04 - 1/2 cup sun-dried tomatoes, thinly sliced
→ Dairy
05 - 1/2 cup mozzarella cheese, shredded
06 - 1/4 cup Parmesan cheese, grated
→ Grains
07 - 4 large whole wheat tortillas
→ Seasonings
08 - Salt and pepper, to taste
→ Oils
09 - Olive oil, for drizzling
# Preparation Steps:
01 - In a large bowl, mix shredded chicken with basil pesto, baby spinach leaves, sun-dried tomatoes, mozzarella cheese, Parmesan cheese, salt, and pepper until thoroughly combined.
02 - Lay one tortilla flat on a clean surface. Spoon one-quarter of the chicken pesto mixture in a line across the center, leaving a 2-inch border at the edges.
03 - Fold in the sides of the tortilla over the filling, then roll up tightly from the bottom edge, ensuring the filling is fully enclosed. Repeat with remaining tortillas and mixture.
04 - If a toasted finish is desired, heat a skillet over medium and drizzle lightly with olive oil. Place wraps seam-side down and cook for 2 to 3 minutes per side until golden and heated through.
05 - Cut each wrap in half diagonally and serve immediately with extra pesto or a fresh salad.
# Expert Advice:
01 -
- Ready in thirty minutes from fridge to fork
- Packs in high-quality protein from chicken and cheese
- Perfect for meal prep and tastes great hot or cold
- Easy to customize with pantry or fridge ingredients
02 -
- Loaded with protein and fiber thanks to chicken and whole wheat tortillas
- Great for on-the-go lunches or busy weeknights
- Adapts easily for gluten-free or dairy-free diets with simple swaps
03 -
- Lightly warm tortillas before filling so they do not split as you roll
- Do not overload the wraps or the filling may spill out as you grill