Are you looking for a quick and nutritious meal that doesn’t sacrifice flavor? Look no further than these easy chicken pesto wraps! Packed with fresh ingredients and perfect for any time of day, these wraps can be enjoyed hot or cold, providing a burst of savory goodness that will keep you coming back for more. In this blog, we’ll guide you through each step of the process, from prepping the ingredients to the final wrap, ensuring you have a delicious and satisfying meal ready in no time. Let’s get straight into it!
Ingredients
- 1 to 1½ baby cos or baby Roma lettuces
- 200g cherry tomatoes (or baby Roma/grape tomatoes)
- 1 clove of garlic (for the sauce)
- 1 tsp capers
- 1 kg (2.2 lbs) boneless and skinless chicken breasts
- 5g pine nuts
- 5g Parmesan Reggiano (for pesto)
- 2 cloves of garlic (for pesto)
- 2 cups fresh basil leaves (about one bunch)
- Juice of ¼ lemon (for pesto)
- 60 mL (about 3 tbsp) extra virgin olive oil
- ¾ cup mayonnaise
- 20g grated Parmesan cheese (for the sauce)
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- Juice of ¼ lemon (for the sauce)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried Italian herbs
- 2 tsp olive oil (for seasoning chicken)
- Tortillas (burrito style)
Step-by-Step Process
1. Prep the Lettuce and Tomatoes
Start by stacking the baby cos or baby Roma lettuces and shredding them into thin strips, also known as chiffonade. Make sure to rinse the lettuce after chopping to remove any hidden dirt. Next, take 200g of cherry tomatoes, slice them in half lengthwise or into quarters if you prefer smaller pieces.
2. Prepare the Garlic and Capers
Grate one clove of garlic into a paste using a microplane. This ensures it mixes smoothly into the sauce. Take 1 teaspoon of capers, rinse them to remove excess brine, and chop them finely.
3. Prepare the Chicken
Butterfly the chicken breasts by slicing them horizontally and then cutting them in half to create even fillets. Season the chicken in a bowl with 1 teaspoon each of onion powder, garlic powder, and dried Italian herbs. Add 2 teaspoons of olive oil, a generous amount of salt, and around 20 cracks of black pepper. Mix thoroughly to ensure all pieces are well coated.
4. Make the Pesto
In a blender, add 5g each of pine nuts and Parmesan Reggiano, two cloves of garlic, 2 cups of fresh basil leaves, and the juice of ¼ lemon. Pour in about 60mL of extra virgin olive oil, season with salt and pepper, and blend until you achieve a thick, pourable consistency. You may need to adjust with more olive oil if necessary.
5. Prepare the Sauce
In a bowl, combine ¾ cup of mayonnaise, grated garlic, 20g of grated Parmesan cheese, chopped capers, 1 teaspoon of Dijon mustard, 1 teaspoon of Worcestershire sauce, and the juice of ¼ lemon. Season with a pinch of salt and around 10 cracks of black pepper. Mix thoroughly until all ingredients are well combined.
6. Cook the Chicken
Heat a large pan over high heat and add 2 teaspoons of olive oil. Place the chicken in the pan and sear for about 3.5 to 4 minutes on each side, or until fully cooked. Once cooked, remove the chicken from the pan and allow it to rest for around 5 minutes before slicing or dicing into desired pieces.
7. Combine Ingredients
In a bowl, mix the shredded lettuce and tomatoes with about ⅔ of the sauce. Use clean hands to ensure they are thoroughly combined. In another bowl, mix the cooked chicken with the prepared basil pesto until the chicken is well coated.
8. Assemble the Wraps
Spread the remaining sauce on five burrito-style tortillas. Place the pesto-coated chicken on each tortilla (about 220g per wrap). Top with the lettuce and tomato mixture, making sure to distribute tomatoes evenly. Fold each tortilla over itself, tuck in the sides, and roll them up tightly to form wraps.
9. Storage and Serving
Wrap each prepared wrap in food-safe paper or store in airtight bags or containers. These wraps can be refrigerated for up to 4 days. To serve, enjoy them fresh or toasted. Note that freezing is not recommended as the lettuce will become soggy. However, you can freeze the pesto chicken mixture for up to 3 months and make fresh wraps when needed.
Final Tips
To achieve crispy edges, you can lightly toast the assembled wraps on a skillet before serving. Cutting the wraps at an angle can give them a more appealing presentation, especially if serving guests.
With these easy steps, you have delightful chicken pesto wraps that are nutritious, flavorful, and perfect for any meal. Enjoy the combination of fresh ingredients and rich flavors in every bite!
