This Pesto Chicken Wrap recipe is equal parts healthy, delicious, and simple to make. Full of flavor from a tangy pesto and caper sauce, protein from cheese and tender pieces of seasoned chicken, and freshness from romaine lettuce, this recipe is bursting with deliciousness at every bite.
The star of the these pesto wraps is the creamy sauce. You're going to want to put this stuff on everything. It has so much flavor! Capers, parmesan cheese, lemon, garlic, pesto- all working together to create the perfect sauce to compliment the savory chicken pieces.
What I love about these Chicken Wraps
- They are an easy meal in one (wraps are great to stuff with veggies and protein, plus the wrap is a carb for quick energy) This pesto chicken salad wrap also has cheese, for even more protein! Check out this Tuna Lettuce Wrap, Jerk Chicken Wrap, and Southwest Chicken Wrap for more delicious lunch wraps.
- They can be prepped ahead for a tasty lunch (I love wrapping them in foil to send with my husband so he has a tasty lunch at work.
- Pesto makes everything super flavorful. This bears no explanation, but pesto is a great sauce to add a LOT of flavor. Made from basil, olive oil, garlic, pine nuts, and parmesan cheese, pesto is a delicious sauce to use for salads, pastas, and marinades.
Some of my other favorite recipes using pesto are Pesto Orzo Salad, Instant Pot Creamy Pesto Chicken, Pesto Tortellini Pasta Salad, Sausage and Mushroom Pasta, and Spicy Italian Turkey Pesto Sandwich.
Ingredients
- Chicken: I used chicken tenderloins, but you can use whatever you have such as boneless skinless chicken breasts or chicken thighs.
- Tortillas: A large size (such as burrito) so they wrap properly around all of the filling ingredients.
- Pesto: You can use either store bought pesto or homemade pesto. This is used in the sauce and a bit is also added to the chicken marinade.
- Cherry tomatoes: Tomatoes add sweetness and color to these wraps.
- Romaine Lettuce: While I love the crunch of romaine, any lettuce you have will work.
- Spices: A blend of paprika, salt, pepper, and garlic powder to season the chicken pieces.
- Pesto Sauce: This is the money maker! The sauce for these wraps is a blend of mayonnaise, pesto, dijon mustard, worcestershire sauce, garlic, lemon juice and zest, cappers, and parmesan cheese.
How to make Chicken Wraps with Creamy Pesto Sauce
Step 1. Cut chicken tenderloins into bite sized pieces.
Step 2. In a medium sized bowl, add chicken pieces, 1 tbsp. pesto, garlic powder, salt, pepper, and paprika.
Step 3. Stir and set to the side. (I suggest refrigerating for at least 30 minutes).
Step 4. In a large, deep skillet, heat oil over medium high heat. Once hot, add chicken pieces. Allow to brown thoroughly before flipping to cook through, as they get a bit crispy and very flavorful this way. This will take approximately 7-8 minutes.
Step 5. While the chicken is cooking, prepare the pesto sauce.
In a medium bowl, minced garlic, lemon juice, and lemon zest.
Allow to sit for 1 minute so the garlic flavor mellows out.
Step 6. Add mayo, pesto, grated parmesan cheese, worcestershire sauce, and dijon mustard.
Step 7. Whisk to combine.
Step 8. Place a tortilla on your work surface. Add a spoonful of pesto sauce, then chopped lettuce, diced tomatoes, cooked chicken, and an additional spoonful of pesto sauce. Wrap and serve!
Recipe Tips
- Double the caper sauce recipe for later use. It makes a great salad dressing as well.
- Substitute the mayo for greek yogurt for a lower fat option.
- You can season the chicken ahead of time and keep it in the fridge for up to 24 hours. This will only deepen the flavor and will save you time when it's time to cook up and assemble.
- Add bacon. For a bit of salty flavor, try adding in a strip or two of bacon.
Storage
These wraps make a great lunch option that is tasty, flavorful, and healthy too. Plus it can be a nice switch from your regular sandwich.
To store, wrap the completed chicken pesto wraps tightly in foil and keep in the fridge for up to 3 days.
If you try these Pesto Chicken Wraps please leave a star rating and let me know how it goes in the comments below. I love to hear from you.
Pesto Chicken Wrap
Ingredients
- 1 ½ lbs. chicken tenderloins cut into bite size pieces
- ½ cup cherry tomatoes halved
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. black pepper
- 1 tsp. salt
- 1 tbsp. olive oil
- 4 flour tortillas large, 12-14 inch
- 1 cup romaine lettuce chopped
Pesto Caper Sauce
- ½ cup mayonnaise
- ½ cup store bought pesto divided
- 1 lemon juice and zest
- 1 cup freshly grated parmesan cheese
- ¼ cup capers drained
- 1 tbsp. dijon mustard
- 1 tsp. worcestershire sauce
- 1 garlic clove minced
Instructions
- Cut chicken tenderloins into bite sized pieces
- In a medium sized bowl, add chicken pieces, 1 tbsp. pesto, garlic powder, salt, pepper, and paprika. Stir together and set to the side. (I suggest refrigerating for at least 30 minutes).
- In a large, deep skillet, heat oil over medium high heat. Once hot, add chicken pieces. Allow to brown thoroughly before flipping to cook through, as they get a bit crispy and very flavorful this way. This will take approximately 7-8 minutes.
- While the chicken is cooking, prepare the pesto sauce.
- In a medium bowl, minced garlic, lemon juice, and lemon zest. Allow to sit for 1 minute so the garlic flavor mellows out.
- Add mayo, remaining pesto, grated parmesan cheese, worcestershire sauce, and dijon mustard. Whisk to combine.
- Place a tortilla on your work surface. Add a spoonful of pesto sauce, then chopped lettuce, diced tomatoes, cooked chicken, and an additional spoonful of pesto sauce.
- Wrap and serve!
Sabrina
These look amazing for a quick lunch! Can't wait to try this recipe!
Sarah
So glad you think so! Thanks, Sabrina! -Sarah