Save There's something about the smell of fresh basil that takes me back to my friend Marco's kitchen, where he'd whip up these wraps on lazy Friday afternoons when we couldn't decide what to eat. I watched him layer those bright green pesto-coated chicken strips into warm tortillas with such ease that it seemed almost casual, but the result was anything but—a wrap so vibrant and satisfying it became our go-to lunch formula for the entire summer. Now whenever I make them, I find myself working with that same unhurried rhythm, letting the pesto do the heavy lifting while I focus on getting the layers just right.
I remember the first time I brought these wraps to a picnic—my neighbor took one bite and immediately asked if I'd made it myself, which felt like the highest compliment. That moment taught me that simple food made with intention tastes completely different from anything rushed, and it's stayed with me ever since. Now I always make a few extra because I know someone will want to know what's in them.
Ingredients
- Cooked chicken breast, shredded or sliced: Use about 2 cups (300 grams)—leftover rotisserie chicken works perfectly here and saves you time, though poaching or grilling your own lets you control the seasoning.
- Basil pesto: A third of a cup is all you need; jarred pesto is honest and reliable, but if you have fresh basil on hand, a quick homemade batch elevates everything.
- Shredded mozzarella cheese: Half a cup keeps things creamy without overwhelming the other flavors; fresh mozzarella can get soggy, so stick with regular shredded.
- Baby spinach leaves: One cup adds that nutritional backbone and a gentle earthiness that balances the bright pesto.
- Medium tomato, thinly sliced: Choose one that's actually ripe—it makes an unexpected difference in how the wrap tastes.
- Red onion, thinly sliced: Half a small one gives a gentle bite without overpowering everything else.
- Roasted red peppers, sliced: Half a cup if using; these add sweetness and color, though they're entirely optional if you want to keep things simple.
- Large flour tortillas: Four 10-inch ones are your canvas; warm them before filling or they'll crack when you roll.
- Salt and freshly ground black pepper: Season to taste at the end—it's the final layer that pulls everything together.
Instructions
- Coat the chicken in pesto:
- In a medium bowl, combine your cooked chicken with the pesto and toss until every piece is glossy and green. This step matters more than it sounds—the pesto clinging to the chicken is what makes each bite sing.
- Warm your tortillas:
- Heat them in a dry skillet for about 10 to 15 seconds per side, or give them 15 seconds in the microwave wrapped in a damp paper towel. Warm tortillas are pliable and forgiving; cold ones will crack and resist.
- Layer with intention:
- Lay each tortilla flat and start with a bed of spinach down the center, then add your pesto chicken, mozzarella, tomato, red onion, and peppers if using. Think of it like building a flavor path from bottom to top.
- Season and roll:
- Taste a piece of tomato or spinach if you need to, then sprinkle salt and pepper across the filling. Fold in the sides and roll tightly, keeping tension as you go so nothing falls apart.
- Serve or store:
- Slice in half and eat immediately while everything is still warm and the cheese is soft, or wrap tightly in foil or parchment if you're taking it somewhere. Cold wraps are fine too, but warm ones are incomparably better.
Save There was this one afternoon when I made these wraps for my kids and they actually ate the whole thing without asking for something else, which in my house felt like a small miracle. That's when I realized these wraps had moved beyond lunch-convenience into something that genuinely made people happy to sit down and eat.
Why This Wrap Works Every Time
The magic of this wrap lives in how the pesto does most of the work for you—it flavors the chicken, it acts as a binder, it brings moisture and richness without any heavy cream or mayo. The spinach grounds everything in something green and real, the tomato adds a little brightness, and the mozzarella softens from the warmth of the filling without needing to be melted. It's the rare dish where every ingredient has a job and none of them fight for attention.
Building Wraps That Don't Fall Apart
The difference between a wrap that holds together and one that falls apart in your hands comes down to tension and timing. When you're rolling, imagine you're wrapping something precious—keep steady pressure as you fold the sides in and roll forward, and don't second-guess yourself halfway through. The tortilla will cooperate if you warm it first, and your filling will stay contained if you don't overstuff.
Variations to Keep It Fresh
Once you've made this wrap a few times, you'll start seeing all the small ways you can shift it without losing what makes it work. Some days I use feta instead of mozzarella for a brighter, tangier finish, or I swap the spinach for arugula if I want something peppery. You can grill the whole wrap on a panini press for a warm, pressed version that feels more substantial, or add a thin schmear of cream cheese if you want extra moisture.
- Try whole-wheat tortillas for an earthier taste, or use gluten-free ones if that's what your kitchen needs.
- Roasted red peppers can be swapped for sliced avocado or cucumber if you want something cooler and crunchier.
- If pine nuts aren't an issue, taste the pesto first—if it seems mild, a tiny drizzle of extra olive oil before rolling brings everything forward.
Save These wraps have become my answer to the question of what's for lunch, which is really just another way of saying they've earned their place in regular rotation. There's comfort in knowing you can make something this good in less than thirty minutes, and something even better about sharing it with people who genuinely enjoy eating it.
Cooking Q&A
- → Can I use homemade pesto instead of store-bought?
Yes, homemade basil pesto works beautifully and adds fresh, vibrant flavor to the wrap.
- → What type of cheese pairs well with pesto chicken?
Mozzarella melts nicely to provide creaminess, but feta or provolone make great alternatives for a different taste.
- → How can I make the wrap gluten-free?
Simply use gluten-free tortillas to accommodate dietary needs without sacrificing flavor or texture.
- → Is it better to grill the wraps before serving?
Grilling for a few minutes adds a delightful crispness and enhances the flavors, but serving fresh is equally tasty.
- → What are good accompaniments for this dish?
Simple sides like a light salad or fresh fruit complement the wrap nicely without overpowering its flavors.