Pin it The first time I made these wraps was during a busy week of meal prep desperation. I had leftover rotisserie chicken, a jar of pesto I'd bought on impulse, and a craving for something that felt like a treat but took zero effort. That accidental combination has since become my go-to lunch, especially on days when I need energy but don't want to cook anything complicated.
Last summer, I made these for a beach picnic with friends. Everyone grabbed their foil wrapped bundles and we sat on the sand watching the waves while the sun set. Something about eating with your hands, food wrapped up like a present, makes the whole experience feel more relaxed and fun.
Ingredients
- Chicken: Rotisserie chicken works perfectly here and saves time. The pesto coating will mask any blandness so buy whats convenient.
- Basil pesto: Homemade is lovely but a good jarred pesto carries this dish beautifully. Look for one with bright green color and visible basil pieces.
- Mozzarella cheese: Shredded mozzarella melts beautifully inside the wrap. Provolone adds sharper flavor if you prefer more punch.
- Spinach: Baby spinach adds fresh texture and nutrition without overwhelming flavors. It wilts slightly from the warm chicken which is perfect.
- Tomato: Vine ripened tomatoes have the most flavor. Remove extra seeds to prevent sogginess in your wrap.
- Red onion: Thin slices add sharp bite and crunch. Soak them in cold water for 10 minutes if raw onion feels too intense.
- Roasted red peppers: These add sweetness and smoky depth. Jarred peppers from the olive bar work excellently here.
- Flour tortillas: Large 10-inch tortillas fold neatly around all the fillings. Warm them first or they will crack and split.
Instructions
- Coat the chicken:
- Place cooked chicken in a bowl and spoon in the pesto. The mixture should look generously coated and glistening.
- Warm the tortillas:
- Heat each tortilla in a dry pan for about 10 seconds per side until pliable and fragrant.
- Layer the fillings:
- Start with spinach down the center leaving space at edges. Add chicken followed by cheese and vegetables.
- Season and roll:
- Sprinkle salt and pepper over the top. Fold in both short sides then roll from bottom to top like a burrito.
- Serve immediately:
- Cut wraps in half on the diagonal and enjoy while the tortilla is still warm and the cheese has started to melt.
Pin it My daughter now requests these for school lunch instead of the usual sandwich. Seeing her bite into that bright green speckled chicken with surprise and delight reminds me why simple recipes often become the ones we return to again and again.
Make Ahead Magic
These wraps travel exceptionally well for picnics or packed lunches. Wrap each finished bundle tightly in foil or parchment paper. The flavors actually improve after an hour or two as the pesto permeates throughout the fillings. Just skip slicing them until right before eating or they will dry out.
Pesto Possibilities
Not all jarred pestos taste the same. Some are heavy on oil, others pack more garlic punch, and premium versions often include actual chunks of pine nuts. Taste yours before mixing and adjust quantities accordingly. A spinach or sun dried tomato based pesto creates beautiful variation on the same recipe.
Perfect Pairings
Crisp apple slices or raw bell pepper strips make refreshing sides. These wraps also pair beautifully with a simple tomato soup or a light Mediterranean salad. Keep beverages neutral and cold to let the bold flavors shine through.
- Try spreading a thin layer of goat cheese inside before adding other fillings
- Add sliced avocado for creaminess that balances the sharp onion
- Swap chicken for cooked chickpeas to make it vegetarian
Pin it Sometimes the most satisfying meals are the ones you can assemble without thinking, wrap up without fuss, and eat while walking down the street or sitting on a park bench watching the world go by.
Recipe FAQs
- → How can I warm tortillas for wrapping?
Warm tortillas briefly in a dry skillet over medium heat or microwave for 10–15 seconds to make them pliable and easy to roll.
- → Can I substitute pesto with other sauces?
Yes, you can replace basil pesto with other herb sauces or tapenades to vary flavor while keeping the wrap fresh and vibrant.
- → What cheese works best in this wrap?
Mozzarella provides a mild creaminess, but feta or provolone can be used for richer or tangier notes.
- → Are there options for dietary restrictions?
Use gluten-free tortillas and nut-free pesto versions to accommodate gluten intolerance or nut allergies.
- → Can this wrap be prepared in advance?
Yes, assemble and wrap tightly in foil or parchment. Refrigerate and consume within a day for best freshness and texture.