Pesto Chicken Wrap
This delicious pesto chicken wrap makes the perfect quick and healthy lunch that actually tastes good. Loaded with fiber-rich veggies, fresh mozzarella, store bought pesto, and rotisserie chicken, this wrap is not only easy to make–it’s packed with protein and flavor too.
Why you’ll love this pesto chicken wrap
This chicken pesto wrap is sure to be your new favorite lunch, because it’s:
High in protein – this easy recipe calls for high protein wraps, mozzarella and pre-cooked chicken for a protein-packed lunch that’s ready in minutes.
High in fibre – I love high fiber recipes as a dietitian because they’re good for your health and help you feel fuller for longer. This recipe has fiber from the wrap and veggies!
Quick to make – most of us need an easy no-cook lunch to actually stay fed during the day! This recipe comes together in minutes so you can get back to your work or life.
Delicious – healthy recipes are only truly healthy if you enjoy eating them! This easy and nutritious recipe prioritizes flavor and satisfaction too.
Customizable – you can easily adjust this pesto wrap recipe if you’re missing ingredients or want to add some of your favorites! Scroll down for some variation ideas I love.
You’ll need 8-10 ingredients to make this tasty pesto chicken wrap (or more, depending on how you customize it).
- High fiber/protein wrap or tortilla – I like to use these high protein and fiber wraps for some extra nutrition, but these tortillas or any wrap you love will work too.
- Store bought pesto – use what you have and enjoy! I tend to buy whatever pesto is on sale at the grocery store that week.
- Avocado – the recipe calls for 1⁄4 of an avocado, but you’re welcome to adjust to your liking. Avocado adds delicious texture, healthy fats, and fiber too!
- Fresh mozzarella – you know, the kind of mozzarella that sits in water or salted brine! You can swap for feta, provolone, or other cheese if you’d prefer.
- Baby spinach – what’s a wrap without some nutrient-packed greens? I like spinach for this pesto chicken wrap recipe, but peppery arugula or crunchy romaine works too.
- Tomato slices – you can omit these if you don’t love tomatoes, or swap for sundried tomatoes.
- Rotisserie or precooked chicken – I’d recommend preparing and chopping rotisserie chicken or cooked chicken breast at the beginning of the week to use in your wraps each day.
- Sliced pepperoncini – optional, but so delicious. These tiny peppers add a little spice and a lot of tangy flavor.
- Balsamic glaze – another optional addition! This adds some sweetness and rounds out the other savory flavors in the wrap. It’s a great ingredient to keep at home.
- Salt and pepper – add this in layers on the avocado, tomato, and mozzarella for the best flavor.
How to make a pesto chicken wrap
Here’s how to make this easy chicken pesto wrap:
- Warm your tortilla: Gently warm your tortilla in the microwave for 10-seconds, or on a dry pan on the stove on medium heat. Heat until just warmed to prevent cracking when rolling.
- Assemble your wrap: Start by mashing your avocado directly onto the wrap, then add remaining ingredients. Add salt and pepper in layers after the avocado, mozzarella, and tomato for best flavor. Be careful not to over-stuff your wrap and adjust ingredient quantities to the size of your wrap.
- Roll your wrap: Roll your wrap! If you’d like, toast your assembled wrap on a pan on medium heat for 2-3 minutes on each side, or until lightly browned. Cut in half before serving.
How to prepare this pesto wrap in advance
This pesto chicken wrap is best enjoyed fresh. But if you want to prepare it in advance, you can assemble 1-2 days ahead of time and store it in the fridge in an airtight container.
I’d recommend taking these precautions to avoid a soggy wrap:
- Place baby spinach down first to form a ‘shield’ between your wet ingredients and the wrap. Otherwise, the moisture from your pesto or avocado might soak through.
- Omit tomatoes or swap for sundried tomatoes.
- Don’t overdo it on the pesto.
Try some of these tasty variations, or test out your own swaps!
- Swap mozzarella for feta cheese
- Use sundried tomatoes instead of fresh
- Add quartered (and drained!) artichoke hearts
- Add extra spice with a drizzle of chili oil
- Grill your wrap before serving
- Try arugula instead of spinach
- Add salt and pepper in layers on the avocado, tomato, and mozzarella.
- Use a toothpick to keep your wrap together if needed.
- Don’t put pesto down first or it will make your wrap soggy.
- Warm your tortilla or wrap before assembling to avoid cracking when rolling.
- Be careful not to overstuff your wrap and adjust the quantities of ingredients to the size of your specific wrap or tortilla!
What to serve with chicken pesto wraps
This wrap is well-balanced on its own, with plenty of protein, fiber, and color to keep you nourished for hours.
It also pairs well with these sides:
- Handful of potato chips
- Easy veggies like baby carrots or baby cucumbers
- Fruit like grapes, apple slices or clementines
- Handful of cashews or mixed nuts
- String cheese or babybell
- Small bowl of popcorn
Check out this post on high protein vegetarian snack ideas too!
Frequently asked questions
Unfortunately, this depends on your location and local stores! I like the ProteinUp Wraps by Flatout, but I’ve heard great things about Mission Tortillas too!
You could also use a regular flour tortilla if you prefer.
A 10-inch tortilla works really well for this wrap. But you could also use a smaller or larger size, depending on what you have available and how much you want to stuff in the wrap!
To be honest, I usually just buy what’s on sale! But this article tested and reviewed 10 store bought pesto options, so read that if you’re curious.
Yes, but I’d recommend preparing your ingredients ahead of time instead of assembling all your wraps at once. Pesto, tomato, and avocado have a lot of moisture, so they can make your wraps soggy if you prepare them too far in advance.
I’d recommend preparing your ingredients at the start of each week and assembling your wrap(s) each day at lunch, or the night before.
If you want to prepare all your wraps at the start of the week, scroll up for some helpful tips!
Other lunch recipes you’ll love
Pesto Chicken Wrap
- 1 high fiber/protein wrap or tortilla
- 1-2 tbsp store bought pesto
- 1/4 mashed avocado
- 2 slices fresh mozzarella
- 1 handful baby spinach
- 2 slices tomato
- 3 oz cooked chicken, shredded or chopped
- 2 tbsp sliced pepperoncini, optional
- 1 drizzle balsamic glaze, optional
- salt and pepper to taste
- Warm your wrap or tortilla: Gently warm your tortilla in the microwave for 10-seconds, or on a dry pan on the stove on medium heat. Heat until just warmed to prevent cracking when rolling.
- Assemble your wrap: Start by mashing your avocado directly onto the wrap, then add remaining ingredients. Add salt and pepper in layers after the avocado, mozzarella, and tomato for the best flavor. Be careful not to over-stuff your wrap and adjust ingredient quantities to the size of your wrap if needed.
- Roll and serve: Roll your wrap! If you’d like, toast your assembled wrap on a pan on medium heat for 2-3 minutes on each side, or until lightly browned. Cut in half before serving.