Pin Last summer my neighbor brought over a jar of homemade pesto and I stared at it in my fridge for three days before realizing it could turn leftover rotisserie chicken into something spectacular. Now this wrap lives in my regular lunch rotation because it transforms that sad containers of takeout chicken into bright herby parcels that actually make me excited for Tuesday lunch.
I started making these for my kids summer camp lunches and now they request them by name even in the middle of winter. Theres something about rolling everything up in a tortilla that makes vegetables feel fun instead of obligatory especially when pesto is involved as the persuader.
Ingredients
- Cooked chicken breast: Leftover rotisserie works beautifully here but any cooked shredded chicken will do just fine
- Basil pesto: Homemade brings that bright punchy flavor but good storebought saves you time without sacrificing much
- Shredded mozzarella: It melts just enough to hold everything together without making the wrap soggy
- Baby spinach: Adds fresh color and a mild bite that plays nicely with the herby pesto
- Tomato: Thin slices prevent too much moisture from making the tortilla limp
- Red onion: A little sharpness cuts through the richness of cheese and pesto
- Roasted red peppers: Optional but worth it for that sweet smoky depth they sneak in
- Flour tortillas: Large ones give you room to tuck in all those layers without bursting
- Salt and pepper: Just enough to wake up all the other flavors
Instructions
- Toss chicken with pesto:
- Grab a medium bowl and dump in your shredded chicken then spoon the pesto over top and mix until every piece is wearing that vibrant green coating
- Warm the tortillas:
- Heat them briefly in a dry skillet or microwave because pliable tortillas fold without cracking and hold everything together better
- Layer your ingredients:
- Spread spinach down the center of each tortilla then pile on the pesto chicken mozzarella tomato onion and roasted peppers if you have them
- Season simply:
- Sprinkle salt and pepper over the top because even though pesto packs a punch a little seasoning ties everything together
- Roll it tight:
- Fold the sides in first then roll from the bottom up tucking everything in like a burrito so nothing escapes when you take a bite
- Slice and go:
- Cut each wrap in half diagonally and eat right away or wrap them up for lunch tomorrow when you will be so grateful to past you
Pin My husband accidentally grilled one of these on the panini press once and now its the only way he will eat them. The tortilla gets crispy the cheese melts into every corner and suddenly a simple lunch feels like something from a sandwich shop.
Make Ahead Magic
These wraps actually taste better after a few hours in the fridge because the flavors have time to mingle. I make four at a time and wrap each one tightly in parchment paper then foil. They stay fresh for two days and the tortilla never gets soggy if you layer the spinach closest to the bread.
Cheese Swaps
Feta brings salty tang that cuts through the pesto while provolone melts beautifully if you want something more mellow. Ive even used goat cheese in a pinch and it worked surprisingly well with the fresh basil notes.
Portability Tips
These wrap up tight for lunch boxes and road trips but there is a trick to keeping them intact. Roll them in parchment first then foil and place the seam side down in your bag. The parchment absorbs excess moisture and the foil keeps everything cold until lunch.
- Use a toothpick to hold rolled wraps together if you are transporting them
- Pack a cold pack if your lunch will sit out more than three hours
- Slice right before eating to keep everything fresh inside
Pin Sometimes the simplest lunches end up being the ones you look forward to all week. This wrap started as a way to use up leftovers and turned into something I actually crave.
Recipe Q&A
- → What type of pesto works best for this dish?
Basil pesto, whether store-bought or homemade, complements the chicken and vegetables perfectly by adding a fresh, herbaceous flavor.
- → Can I use different cheeses in place of mozzarella?
Yes, substitutions like feta or provolone offer delicious variations while maintaining a creamy texture.
- → How can I make the wrap suitable for gluten-free diets?
Simply swap regular flour tortillas for gluten-free tortillas without altering the filling ingredients.
- → What is the best way to add extra flavor to the wrap?
Grilling the assembled wrap briefly on a panini press adds a delightful crisp texture and enhances the flavors.
- → Are there any common allergens to watch out for?
The wrap contains wheat in the tortillas, dairy from the cheese and pesto, and possible tree nuts in the pesto depending on the brand. Nut-free pesto alternatives are recommended for allergies.