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Sometimes, finding the perfect meal that’s both delicious and easy to prepare can feel like an impossible quest. But today, we’re going to debunk that myth with a recipe that’s bound to become a new favorite in your culinary repertoire: Chicken Pesto Wraps. Packed with nutrition and flavor, these wraps are incredibly versatile—you can enjoy them hot or cold, making them an ideal choice for any meal. Get ready to dive into a step-by-step guide that will have you whipping up these scrumptious wraps in no time. Let’s get straight into it!
Ingredients You’ll Need:
- 1 to 1 and 1/2 baby Roma lettuces
- 200 grams cherry tomatoes (or baby Roma or grape tomatoes)
- 1 clove of garlic
- 1 teaspoon capers
- 1 kilo (2.2 lbs) boneless, skinless chicken breast
- 5 grams pine nuts
- 5 grams Parmesan Reggiano
- 2 cloves of garlic (for pesto)
- 2 cups fresh basil leaves
- 1/4 lemon juice
- 3 tablespoons (60 ml) extra virgin olive oil
- 3/4 cup mayonnaise
- 20 grams grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- Optional: chili flakes
- 2 teaspoons olive oil for cooking
- 5 burrito-style tortillas
Preparation Steps:
1. Shredding the Lettuce:
Start by stacking the baby Roma lettuces. Use a sharp knife to shred them into thin strips. This technique is called chiffonade. After chopping, rinse the lettuce to remove any dirt.
2. Preparing the Tomatoes:
You need 200 grams of cherry tomatoes. Slice them in half or quarter them to make them smaller.
3. Garlic and Capers:
Run one clove of garlic along a microplane to create a paste. Roughly chop one teaspoon of capers after rinsing them.
Making the Pesto:
4. Pesto Ingredients:
Add 5 grams of pine nuts, 5 grams of Parmesan Reggiano, and 2 cloves of garlic into a blender. Add 2 cups of fresh basil leaves and the juice of 1/4 lemon. Make sure no seeds go in. Add 3 tablespoons (60 ml) of extra virgin olive oil. Season with salt and cracked black pepper (10 cracks worth).
5. Blending:
Blend the mixture on high speed until you reach a pourable but thick consistency. Scrape down the sides as needed. Adjust with more olive oil if necessary. If you don’t have a blender, you can use a mortar and pestle.
Making the Sauce:
6. Sauce Ingredients:
In a mixing bowl, combine 3/4 cup mayonnaise, grated garlic, 20 grams of grated Parmesan cheese, and chopped capers. Add 1 teaspoon of Dijon mustard, 1 teaspoon of Worcestershire sauce, and the juice of another 1/4 lemon (removing the seeds). Season with salt and 10 cracks of black pepper.
7. Mixing:
Mix everything thoroughly until well combined. Set aside until ready to serve.
Preparing the Chicken:
8. Chicken Breast Preparation:
Butterfly the chicken breasts by slicing them horizontally. Then cut them in half to create even-sized fillets.
9. Seasoning:
Season the chicken in a bowl with 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1 teaspoon of dried Italian herbs. Optional: Add a pinch of chili flakes. Drizzle 2 teaspoons of olive oil, a generous amount of salt, and 20 cracks of black pepper. Mix well using clean hands to ensure the chicken is evenly coated.
Cooking the Chicken:
10. Cooking:
Heat a large pan over high heat and add 2 teaspoons of olive oil. Cook the chicken in batches if necessary to avoid overcrowding. Sear each side for about 3.5 to 4 minutes until cooked through.
Assembling the Wraps:
11. Mixing the Veggies:
After drying the lettuce, add it to a bowl with the cherry tomatoes. Mix in about 2/3 of the sauce using clean hands to combine everything well.
12. Preparing the Chicken:
Let the cooked chicken rest for 5 minutes. Then, slice or dice it based on your preference. Mix the chicken with all the basil pesto until well coated.
13. Wrapping:
Spread the remaining sauce on five burrito-style tortillas. Add 220 grams of the pesto chicken, followed by the lettuce and tomato mixture. Fold the tortillas, tuck in the ends, and wrap them tightly.
Storing and Serving:
14. Storage:
Wrap the prepared wraps in food-safe paper, airtight bags, or meal-prep containers. Store in the fridge for up to 4 days. These wraps are best eaten fresh. Freezing is not recommended as the lettuce will become soggy, but you can freeze the pesto chicken separately for up to 3 months.
15. Serving:
You can enjoy these wraps cold or toast them for a warm, crispy texture. Slice them in half on an angle for a more impressive presentation.
Final Thoughts:
These Chicken Pesto Wraps are packed with flavor, nutrition, and are incredibly versatile. Whether you’re looking for a quick lunch, a satisfying dinner, or a meal prep option, these wraps have got you covered. Enjoy the delightful combination of fresh vegetables, creamy sauce, and savory pesto chicken in every bite!
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