There are certain recipes that just click with my family, becoming instant staples in our meal rotation, and these Chicken Pesto Wraps are definitively one of them. I remember the first time I made them – it was one of those hectic weeknights where takeout seemed inevitable. I had some leftover cooked chicken, a jar of pesto lurking in the fridge, and a package of tortillas. On a whim, I decided to combine them, adding a few extra bits for creaminess and crunch. The result? An absolute triumph! My kids, usually picky about anything green, devoured them without a second thought, asking when we could have “those yummy green chicken roll-ups” again. My husband, who appreciates a satisfying and flavorful meal that doesn’t require hours in the kitchen, gave them two enthusiastic thumbs up. Since then, Chicken Pesto Wraps have become our go-to for quick lunches, easy dinners, and even packable picnic fare. They strike that perfect balance between fresh, vibrant flavors and satisfying substance, all wrapped up in a convenient, easy-to-eat package. The bright, herby punch of pesto combined with tender chicken and creamy elements is simply irresistible, and the versatility means you can tweak them endlessly to suit your taste or what you have on hand. Honestly, if you’re looking for a recipe that’s fast, flavorful, and family-approved, you absolutely have to try these.

Ingredients for The Ultimate Chicken Pesto Wraps

This recipe yields approximately 4 satisfying wraps. The beauty lies in its flexibility, but here’s a fantastic starting point for achieving perfectly balanced flavor and texture.

Chicken: 2 cups cooked chicken, shredded or diced (about 2 medium chicken breasts). Rotisserie chicken is a fantastic time-saver here!
Pesto: ½ cup good quality basil pesto (store-bought or homemade). Choose one with vibrant green color and ingredients you recognize.
Creamy Element: ¼ cup plain Greek yogurt (full-fat or low-fat) OR ¼ cup mayonnaise. Greek yogurt adds tang and protein, while mayo offers classic creaminess. You could also use cream cheese, softened.
Flavor & Texture Boosters:
- ¼ cup sun-dried tomatoes (packed in oil, drained and chopped). These add a chewy texture and intense umami sweetness.
- ¼ cup finely diced red onion OR 2 tablespoons chopped scallions (green parts mostly). For a mild, sharp bite.
- 2 tablespoons toasted pine nuts OR chopped walnuts/almonds (optional, for crunch). Toasting nuts brings out their flavor significantly.
- ¼ cup grated Parmesan cheese. Adds salty, nutty depth that complements the pesto beautifully.
Greens: 1 cup fresh baby spinach or arugula. Adds freshness and a slight peppery bite (especially arugula).
Wraps: 4 large (10-12 inch) flour tortillas or wraps of your choice (whole wheat, spinach, low-carb, or gluten-free options work well).
Seasoning: Salt and freshly ground black pepper to taste. Pesto and Parmesan are already salty, so taste before adding extra salt!

Ingredient Considerations & Variations:

Chicken Prep: While leftover cooked chicken is ideal, you can easily cook chicken specifically for this. Poaching, grilling, or pan-searing chicken breasts seasoned simply with salt and pepper works perfectly. Allow it to cool slightly before shredding or dicing. Using canned chicken (drained well) is also a super quick option in a pinch.
Pesto Power: The quality of your pesto significantly impacts the final flavor. If using store-bought, look for brands in the refrigerated section, as they often taste fresher than shelf-stable jars. Making your own pesto is also surprisingly easy and allows you to control the ingredients (try adding spinach or arugula to the basil!). Consider variations like sun-dried tomato pesto or artichoke pesto for a different flavor profile.
Creamy Choices: The choice between Greek yogurt and mayonnaise often comes down to personal preference and dietary goals. Greek yogurt offers a lighter, tangier profile with added protein. Mayonnaise provides a richer, more traditional “salad” consistency. Softened cream cheese creates an even denser, richer filling. You can even mix yogurt and mayo for a balance.
Mix-in Magic: Feel free to get creative! Other delicious additions include:
- Chopped Kalamata olives or capers for a briny kick.
- Diced roasted red peppers (from a jar, drained).
- Finely chopped celery or cucumber for extra crunch and freshness.
- Crumbled feta cheese instead of or in addition to Parmesan.
- A squeeze of fresh lemon juice to brighten the flavors.
Wrap Selection: The wrap itself is more than just a vessel. Whole wheat tortillas add fiber and a nuttier taste. Spinach or tomato-basil wraps add color and subtle flavor. Low-carb or gluten-free wraps are readily available for dietary needs. Ensure your wraps are large enough to hold the filling without tearing. Warming them slightly can make them more pliable and easier to roll.

Step-by-Step Instructions for Perfect Chicken Pesto Wraps

Making these wraps is incredibly straightforward. Follow these simple steps for a delicious result every time.

Prepare the Chicken Pesto Filling:
- In a medium-sized mixing bowl, combine the cooked, shredded or diced chicken, basil pesto, Greek yogurt (or mayonnaise), chopped sun-dried tomatoes, diced red onion (or scallions), toasted pine nuts (if using), and grated Parmesan cheese.
- Stir everything together gently but thoroughly until the chicken is evenly coated with the pesto mixture and all ingredients are well distributed.
- Taste the mixture. Add salt and freshly ground black pepper as needed. Remember that pesto and Parmesan are already salty, so you might not need much, if any, extra salt. Adjust other seasonings to your preference – perhaps a pinch more pepper or even a tiny squeeze of lemon juice if you like.
Assemble the Wraps:
- Lay one large tortilla flat on a clean work surface or cutting board.
- If desired, lightly warm the tortilla in a dry skillet over medium heat for about 15-20 seconds per side, or microwave it for 10-15 seconds wrapped in a damp paper towel. This makes it more pliable and less likely to crack when rolling.
- Spread a layer of fresh baby spinach or arugula evenly over the bottom two-thirds of the tortilla, leaving a border around the edges. This creates a barrier that can help prevent the tortilla from getting soggy too quickly.
- Spoon approximately one-quarter of the chicken pesto mixture onto the center of the tortilla, over the greens. Arrange it in a rough log shape, leaving space on the sides and the top edge.
Roll the Wraps Tightly:
- Fold in the left and right sides of the tortilla by about an inch or so, over the filling. This helps contain the ingredients.
- Starting from the bottom edge (the edge closest to you with the filling), tightly roll the tortilla upwards, keeping the sides tucked in as you go. Roll it snugly to ensure the wrap holds together well.
Serve or Store:
- The wrap is ready to eat immediately! You can serve it whole or slice it in half diagonally for a nicer presentation.
- Repeat the assembly process with the remaining tortillas and filling.
- If not serving immediately, wrap the finished wraps tightly in plastic wrap or beeswax wrap and store them in the refrigerator (see tips below for make-ahead advice).

Optional Step: Grilling or Toasting the Wrap

For an extra dimension of texture and flavor, you can lightly grill or toast the assembled wrap:

Pan-Toasting: Heat a large skillet or grill pan over medium heat (you can add a tiny bit of oil or butter if desired, but it’s often not necessary). Place the wrap seam-side down in the hot pan. Cook for 1-2 minutes per side, or until the tortilla is golden brown and slightly crispy. Be careful not to burn it.
Panini Press: If you have a panini press, preheat it and press the wrap for 2-3 minutes, or until golden brown with nice grill marks.

This step slightly melts the cheese, warms the filling, and gives the exterior a delightful crunch, contrasting beautifully with the creamy interior.

Nutrition Facts (Estimated)

Nutritional information can vary significantly based on the specific ingredients used (e.g., type of tortilla, full-fat vs. low-fat yogurt/mayo, amount of oil in pesto). The following is an estimate per wrap, assuming the use of standard large flour tortillas and Greek yogurt.

Servings: 4 Wraps
Calories Per Serving: Approximately 450-550 kcal

Breakdown Insights:

Protein Power: Chicken and Greek yogurt make these wraps a good source of protein, crucial for satiety and muscle maintenance.
Healthy Fats: Pesto (especially if made with olive oil and nuts) and pine nuts contribute healthy monounsaturated and polyunsaturated fats. Using mayonnaise will increase the fat content, particularly saturated fat depending on the type.
Carbohydrates: Primarily from the tortilla. Choosing whole wheat tortillas increases fiber content, aiding digestion and providing sustained energy release.
Vitamins & Minerals: Spinach/arugula adds vitamins like K, A, and folate. Sun-dried tomatoes provide lycopene. Pesto offers various micronutrients from basil and garlic.

Making it Healthier:

Use whole wheat, low-carb, or high-fiber tortillas.
Opt for Greek yogurt instead of mayonnaise.
Load up on extra vegetables like shredded carrots, cucumber, or bell peppers.
Control the amount of pesto and Parmesan to manage sodium and fat content.
Use leaner, skinless chicken breast.

Always check the nutritional labels of your specific ingredients for the most accurate information if you are closely tracking macronutrients or calories.

Preparation and Cook Time

One of the biggest appeals of Chicken Pesto Wraps is how quickly they come together, especially if you have pre-cooked chicken.

Preparation Time: 15 minutes (assuming chicken is already cooked and cooled). This includes chopping vegetables/add-ins, toasting nuts (if using), mixing the filling, and assembling the wraps. If you need to cook the chicken first, add an extra 20-25 minutes.
Cook Time (Optional): 0-5 minutes. This applies only if you choose to grill or pan-toast the assembled wraps for added texture.
Total Time: 15-20 minutes (using pre-cooked chicken, without toasting). 20-25 minutes (using pre-cooked chicken, with toasting).

This makes Chicken Pesto Wraps an ideal candidate for busy weeknight dinners, speedy lunches, or meal prepping. The minimal active time required means you get maximum flavor payoff for relatively little effort.

Creative Ways to Serve Your Chicken Pesto Wraps

These wraps are fantastic on their own, but pairing them with sides or presenting them differently can elevate the meal. Here are some ideas:

Classic Lunch Combo:
- Serve the wrap whole or sliced diagonally.
- Pair with a side of classic potato chips, pretzels, or healthier veggie sticks (carrot, celery, cucumber) with hummus or ranch dip.
Soup and Wrap Duo:
- Cut the wrap into thicker, pinwheel-style slices or serve half a wrap alongside a comforting bowl of soup.
- Tomato basil soup complements the pesto flavors wonderfully.
- A light vegetable soup or a creamy potato soup also works well.
Salad Partner:
- Serve alongside a simple side salad with a light vinaigrette dressing. A mix of spring greens, cherry tomatoes, and cucumber is perfect.
- A Caesar salad (light on the dressing) can also be a good match.
Picnic or Party Platter:
- Slice the wraps into 1-inch thick pinwheels and arrange them attractively on a platter. Secure with toothpicks if needed.
- This makes them perfect finger food for gatherings, potlucks, or packed lunches.
Warm and Hearty Meal:
- Serve a toasted or grilled wrap warm.
- Accompany with a side of roasted vegetables (like zucchini, bell peppers, and onions) or some seasoned potato wedges.
Deconstructed Bowl Option:
- Skip the wrap altogether! Serve the chicken pesto mixture over a bed of mixed greens, quinoa, or cauliflower rice for a lower-carb, bowl-style meal. Add extra veggies as desired.
Gourmet Touch:
- Drizzle a little extra pesto or a balsamic glaze over the top of the sliced wrap just before serving.
- Garnish with a sprinkle of fresh basil leaves or extra toasted pine nuts.

Pro Tips for Elevating Your Chicken Pesto Wraps

Take your Chicken Pesto Wraps from great to absolutely exceptional with these five tips:

Toast Your Nuts (Seriously!): If you’re including pine nuts, walnuts, or almonds, don’t skip the toasting step. Place them in a dry skillet over medium-low heat for just a few minutes, tossing frequently, until they become fragrant and lightly golden. This small effort dramatically enhances their nutty flavor and adds a superior crunch that elevates the wrap’s texture profile. Let them cool completely before adding to the chicken mixture.
Don’t Over-Sauce: While pesto is delicious, adding too much can make the filling overly oily or overpowering, and potentially lead to a soggy wrap. Start with the recommended amount (½ cup for 2 cups of chicken) and mix well. You can always add a little more if needed, but you can’t take it away. The goal is to coat the chicken nicely, not drown it. Ensure other wet ingredients like yogurt/mayo are balanced too.
Layer Strategically for Less Sog: To prevent the dreaded soggy wrap, especially if making ahead, create a moisture barrier. Place the leafy greens (spinach or arugula) down on the tortilla first, covering the area where the filling will go. The leaves act as a buffer between the creamy chicken mixture and the tortilla. Also, ensure your chicken mixture isn’t excessively wet – drain sun-dried tomatoes well.
Introduce Temperature Contrast: Serving a wrap with warm, freshly toasted/grilled exterior and a cool, creamy interior creates a delightful sensory experience. Even just warming the tortilla slightly before filling makes a difference in texture and pliability. If you’re not grilling the whole wrap, consider using freshly cooked warm chicken mixed into the cool pesto base for a subtle temperature play.
Make the Filling Ahead, Assemble Fresh: For the best texture (especially avoiding sogginess), prepare the chicken pesto filling up to 2-3 days in advance and store it in an airtight container in the refrigerator. When you’re ready to eat, simply assemble the wraps fresh with the tortillas and greens. This makes for incredibly quick meals throughout the week and ensures the tortillas remain perfectly soft or crispy (if toasted).

Frequently Asked Questions (FAQ) about Chicken Pesto Wraps

Here are answers to some common questions about making and enjoying Chicken Pesto Wraps:

Q: Can I make Chicken Pesto Wraps ahead of time?
- A: Yes, with caveats. The best way is to prepare the chicken pesto filling ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Assemble the wraps just before serving to prevent the tortillas from becoming soggy. If you must assemble the wraps entirely ahead (e.g., for packed lunches), use the layering tip (greens as a barrier), wrap them very tightly in plastic wrap or beeswax wrap, and plan to eat them within 24 hours for the best texture. Toasting assembled wraps is not recommended after prolonged refrigeration.
Q: What kind of chicken works best for these wraps?
- A: Almost any kind of cooked chicken works great! The most convenient option is often store-bought rotisserie chicken – just remove the skin and shred or dice the meat. Leftover grilled, roasted, or poached chicken breasts or thighs are also perfect. You can even use canned chicken (drained very well) if you’re short on time, though the texture will be slightly different. Ensure the chicken is cooled before mixing with the other ingredients unless you specifically want a warm filling component.
Q: Is it okay to use store-bought pesto?
- A: Absolutely! Store-bought pesto is a fantastic time-saver and makes this recipe incredibly quick. Look for good quality brands, often found in the refrigerated section of the grocery store, as they tend to have a fresher flavor and brighter color than shelf-stable jars. Of course, if you have the time and ingredients, homemade pesto is always a delicious option that allows you to control the flavor profile.
Q: How can I make these Chicken Pesto Wraps gluten-free?
- A: Making these wraps gluten-free is very simple! The filling ingredients (chicken, pesto – check label, yogurt, veggies, nuts, cheese) are typically naturally gluten-free, but always double-check your pesto and Parmesan labels just in case. The main swap you need to make is using certified gluten-free tortillas or wraps instead of traditional flour tortillas. Many brands offer excellent GF wraps made from ingredients like rice flour, tapioca starch, or almond flour.
Q: Can I add other vegetables to the wraps?
- A: Definitely! These wraps are very customizable. Feel free to add other finely chopped or shredded vegetables to the filling or layer them with the spinach. Good options include shredded carrots, finely diced celery, chopped bell peppers (any color), sliced cucumbers, halved cherry tomatoes (use sparingly to avoid excess moisture), or even some leftover roasted vegetables chopped small. Adding more veggies is a great way to boost the nutritional value and add extra texture and flavor.