Grilled Pesto Chicken Wraps

Imagine biting into a warm, Grilled Pesto Chicken Wrap where aromatic basil pesto mingles with juicy grilled chicken and crisp fresh vegetables. This perfect handheld meal combines Italian-inspired flavors with the casual convenience of a wrap, creating a lunch or dinner option that’s both satisfying and refreshingly light. Whether you’re looking for a quick weeknight dinner or a portable meal for picnics, these Grilled Pesto Chicken Wraps deliver restaurant-quality taste with minimal effort. You’ll learn how to perfectly grill chicken, build balanced wraps, and customize this versatile recipe to your preferences.

Why You’ll Love This Recipe

These Grilled Pesto Chicken Wraps will quickly become a family favorite for several compelling reasons. First, they strike that perfect balance between being wholesome and indulgent – packed with protein and vegetables while still delivering bold, crave-worthy flavors. The textural contrast is what makes these wraps truly special: tender, slightly charred chicken against crisp lettuce and vegetables, all wrapped in a soft tortilla that’s been lightly toasted for structure.

What’s more, these wraps are incredibly versatile. You can prep the components ahead of time for quick assembly throughout the week, making them perfect for meal prep enthusiasts. The chicken marinade infuses deep flavor in just 15 minutes, though you can extend this time for even more intensity.

Perhaps most appealing is how these wraps elevate everyday ingredients into something special. The herby pesto transforms ordinary grilled chicken into something memorable, while the warm tortilla brings everything together in a portable, no-utensils-needed package that’s perfect for busy weeknights or casual entertaining.

Ingredients

For the Grilled Pesto Chicken Wraps, you’ll need:

For the chicken:

• 1 lb (450g) boneless, skinless chicken breasts
• 3 tbsp (45ml) basil pesto, plus extra for spreading
• 1 tbsp (15ml) olive oil
• 1 tsp (5g) lemon zest
• 1 tbsp (15ml) lemon juice
• ½ tsp (3g) salt
• ¼ tsp (1g) black pepper

For the wraps:

• 4 large flour tortillas (10-inch/25cm diameter)
• ½ cup (120g) cream cheese, softened (optional)
• 2 cups (80g) fresh spinach or romaine lettuce
• 1 cup (150g) cherry tomatoes, halved
• 1 medium avocado, sliced
• ½ cup (50g) red onion, thinly sliced
• ½ cup (50g) cucumber, thinly sliced
• 4 tbsp (60g) crumbled feta cheese

The star ingredient is quality basil pesto, which infuses the chicken with herbaceous flavor. For best results, use homemade pesto or a premium refrigerated version rather than shelf-stable options.

Pro Tips

Achieving perfect Grilled Pesto Chicken Wraps relies on mastering a few key techniques:

First, butterfly thick chicken breasts before marinating to ensure even cooking and maximum flavor absorption. Simply slice horizontally through the middle without cutting all the way through, then open like a book. This creates a thinner cut that cooks quickly and evenly while soaking up more of the pesto marinade.

Second, perfect the grilling technique. Preheat your grill (or grill pan) to medium-high heat and oil the grates to prevent sticking. For ideal results, grill the chicken for 4-5 minutes per side until it reaches an internal temperature of 165°F (74°C). Allow the chicken to rest for 5 minutes before slicing to keep all those flavorful juices locked in.

Finally, master the wrap assembly. Lightly warm your tortillas to make them more pliable and less likely to tear. When adding ingredients, leave a 1-inch border around the edge and don’t overfill. The key to a wrap that doesn’t fall apart is proper folding technique: fold the bottom up first, then fold in the sides, and roll tightly from the bottom up, tucking in any stray ingredients as you go.

Instructions

Step 1: Marinate the Chicken

In a medium bowl, combine 3 tablespoons of pesto, olive oil, lemon zest, lemon juice, salt, and pepper. Mix well until you have a smooth marinade. Add the chicken breasts, turning to coat completely. For thicker chicken breasts, consider butterflying them first as mentioned in the pro tips. Allow the chicken to marinate for at least 15 minutes, though you can extend this up to 4 hours in the refrigerator for deeper flavor development.

Step 2: Grill the Chicken

Preheat your grill or grill pan to medium-high heat. Once hot, lightly oil the grates to prevent sticking. Remove the chicken from the marinade, allowing excess to drip off. Place the chicken on the grill and cook for 4-5 minutes on each side until golden with nice grill marks and the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before slicing into strips against the grain. This resting period ensures the chicken stays juicy when you slice it.

Step 3: Prepare Wrap Components

While the chicken rests, prepare your vegetables and other components. Halve the cherry tomatoes, slice the avocado, cucumber, and red onion, and wash and dry the lettuce or spinach. Having all components ready creates an efficient assembly line for your wraps. If using cream cheese, set it out to soften slightly for easier spreading.

Step 4: Assemble the Wraps

Warm the tortillas slightly to make them more pliable – about 10-15 seconds in the microwave or a few seconds on each side in a dry skillet. Lay each tortilla flat and spread with 1-2 tablespoons of additional pesto or the softened cream cheese, leaving a one-inch border around the edge. Layer on the spinach or lettuce, sliced grilled chicken, tomatoes, avocado, cucumber, red onion, and crumbled feta. Remember not to overfill, as this makes wrapping difficult.

Step 5: Fold and Serve

To properly fold your Grilled Pesto Chicken Wraps, first fold up the bottom of the tortilla about one-third of the way. Next, fold in both sides, then continue rolling from the bottom up, creating a tight cylinder that encloses all the fillings. For picnics or lunch boxes, wrap tightly in parchment paper or foil. For immediate serving, cut diagonally in half to showcase the colorful interior. Serve with additional pesto on the side for dipping if desired.

Variations

These Grilled Pesto Chicken Wraps are incredibly adaptable to different dietary needs and flavor preferences. Here are some popular variations:

Mediterranean Style: Enhance the Mediterranean flavors by adding kalamata olives, roasted red peppers, and swapping the cream cheese for hummus. This variation adds tangy depth and makes the wraps even more reminiscent of Greek street food.

Gluten-Free Option: For those avoiding gluten, substitute large gluten-free tortillas or use large lettuce leaves for a carb-free alternative. Butter lettuce or iceberg works particularly well as a wrap replacement, though you’ll want to double up the leaves for strength.

Vegetarian Pesto Wraps: Skip the chicken altogether and substitute with grilled halloumi cheese or grilled portobello mushrooms marinated in the same pesto mixture. This creates a hearty vegetarian pesto wrap with equally satisfying texture and flavor profiles.

Storage and Serving

For optimal enjoyment of your Grilled Pesto Chicken Wraps, here’s how to store and serve them:

The assembled wraps can be stored in the refrigerator for up to 24 hours if tightly wrapped in parchment paper then aluminum foil. For longer storage, keep the components separate – the grilled chicken will stay fresh for up to 3 days, and the prepped vegetables for 1-2 days when stored in separate airtight containers.

For make-ahead meal prep, consider preparing all components but assembling just before eating. This prevents soggy tortillas and maintains the perfect texture contrast between crisp vegetables and tender chicken.

When serving, these wraps pair beautifully with complementary sides. Try serving alongside a light cucumber and tomato salad, crunchy sweet potato fries, or a simple Mediterranean orzo salad. For entertaining, cut the wraps into pinwheels and secure with toothpicks for an elegant appetizer that showcases the colorful ingredients inside.

FAQs

Can I make these pesto chicken wraps ahead of time?
Yes! You can grill the chicken and prep all ingredients up to 3 days in advance. Store components separately in the refrigerator and assemble just before serving for best results, or assemble completed wraps up to 24 hours ahead.

How do I prevent my wraps from getting soggy?
Place moisture-heavy ingredients (like tomatoes) in the middle rather than directly against the tortilla, and consider patting wet ingredients dry with paper towels before adding them. If making ahead, wrap in parchment paper first, then foil.

Can I use store-bought rotisserie chicken instead?
Absolutely! Shred or slice rotisserie chicken and toss with the pesto mixture. While you’ll miss the grilled flavor, this creates a quick 10-minute version of Grilled Pesto Chicken Wraps perfect for busy weeknights.

What can I use instead of pesto for a different flavor?
Try sun-dried tomato spread, olive tapenade, hummus, or even a creamy Caesar dressing as alternatives to pesto in these chicken wraps. Each creates a distinctly different but equally delicious flavor profile.

Can I freeze these wraps?
While the assembled wraps don’t freeze well, you can freeze the marinated, grilled chicken for up to 3 months. Thaw overnight in the refrigerator and use in fresh wraps for a quick meal solution.

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