In the busy world we live in, finding meals that are both nutritious and simple to prepare can be a challenge. Enter the Chicken Pesto Wrap—a delightful recipe that ticks all the boxes. Easy to make, loaded with fresh ingredients, and versatile enough to be enjoyed hot or cold, this dish will quickly become a staple in your culinary repertoire. Whether you’re prepping for a family meal or looking for a quick lunch option, these wraps promise a burst of flavor and a satisfying bite every time. Let’s dive into the step-by-step process to create these delectable wraps that are sure to impress!
Preparing the Vegetables and Herbs
- Lettuce: Use about 1 to 1 and 1/2 baby cos or baby Roma lettuces. Stack the leaves and finely shred them the whole way across—this technique is called chiffonade. After cutting, rinse the lettuce thoroughly to remove any dirt or debris caught between the layers.
- Cherry Tomatoes: Measure out 200 grams of cherry tomatoes or use baby Roma or grape tomatoes. Slice these in half lengthways, or quarter them for smaller pieces.
- Garlic: Take one clove of garlic and use a microplane to create a fine paste. Using pasted garlic ensures it mixes seamlessly into the sauce without leaving noticeable chunks.
- Capers: Measure out 1 teaspoon of capers. Rinse them from their brine but don’t overdo it since the brine adds flavor. Roughly chop them so they integrate well into the sauce.
Preparing the Chicken
For this recipe, you’ll need 1 kilo (2.2 lbs) of boneless, skinless chicken breast:
- Butterfly the Chicken: Slice each chicken breast horizontally to open it up like a butterfly, then cut it in half to create two even-sized fillets.
- Seasoning: In a bowl, add:
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1 teaspoon of dried Italian herbs
- 2 teaspoons of olive oil
- Salt and cracked black pepper (20 cracks)
Mix well to ensure that every piece of chicken is well-coated with the seasoning.
Making Pesto Sauce
Into a blender bowl, add:
- 5 grams (0.2 oz) of pine nuts
- 5 grams (0.2 oz) of Parmesan Reggiano
- 2 cloves of garlic
- About 2 cups of fresh basil leaves (equivalent to one bunch)
- Juice of 1/4 lemon
Add approximately 60 ml (3 tablespoons) of extra virgin olive oil and blend. Season to taste with salt and 10 cracks of black pepper. The goal is to achieve a pourable yet thick consistency.
Making the Wrap Sauce
In a mixing bowl, combine:
- 3/4 cup of mayonnaise
- Grated garlic paste
- 20 grams of grated Parmesan cheese
- Chopped capers
- 1 teaspoon of Dijon mustard
- 1 teaspoon of Worcestershire sauce
- Juice of another 1/4 lemon
Season with a pinch of salt and 10 cracks of black pepper. Mix thoroughly until all ingredients are well combined.
Cooking the Chicken
Place a large pan over high heat. Once hot, add 2 teaspoons of olive oil. Cook the chicken fillets in batches to avoid overcrowding the pan, which would result in boiling rather than searing the chicken. Cook each fillet for about 3.5 to 4 minutes per side until cooked through.
Assembling the Wraps
- Mixing the Salad Base: After washing and drying the shredded lettuce, place it in a bowl with the halved or quartered cherry tomatoes. Add about 2/3 of the prepared sauce, and mix with your hands for even coating.
- Preparing the Chicken: Once the chicken fillets have rested for about 5 minutes, slice or dice them depending on your preference. Place the cut chicken into a bowl, add the basil pesto, and mix until the chicken is well-coated.
- Building the Wraps: Spread some of the remaining sauce on each of the five burrito-style tortillas. Place a portion of the pesto chicken slightly off-center, add the lettuce and tomato mix, and ensure each wrap has a balanced amount of ingredients.
- Wrapping: Fold the tortilla over the filling, tuck in the sides, and roll tightly to close. Wrap each finished wrap in food-safe paper or place them in airtight bags or containers.
Storing and Serving
These wraps can be stored in the fridge for up to four days. While freezing is not recommended due to potential sogginess, the pesto chicken mix can be frozen for up to three months for future use. Enjoy the wraps either chilled, at room temperature, or toasted for added warmth and texture.
Final Thoughts
Making Chicken Pesto Wraps is a delightful, straightforward process that yields nutritious, flavorful results suitable for any meal. The combination of fresh vegetables, tender chicken, and zesty sauces ensures a satisfying dining experience. Whether you serve them up fresh or pack them for later, these wraps are a winning addition to your meal rotation. Enjoy!
