Go Back
To create the perfect Grilled Chicken Pesto Wrap, it's essential to understand the key ingredients that contribute to its deliciousness. Each component plays a significant role in flavor, texture, and nutritional value.

Grilled Chicken Pesto Wraps

Discover the delicious world of Grilled Chicken Pesto Wraps, a quick and healthy meal option that combines grilled chicken with fresh basil pesto and vibrant veggies. Perfect for lunch, dinner, or picnics, these wraps are as nutritious as they are tasty. Learn how to marinate chicken, choose the best tortillas, and assemble your wraps with an array of colorful ingredients. Explore variations to suit different diets and delight in a meal that’s easy to prepare and full of flavor. Enjoy the perfect balance of protein, healthy fats, and essential vitamins in every bite!
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken breasts

1 cup fresh basil pesto (store-bought or homemade)

4 large whole wheat tortillas

1 cup mozzarella cheese, shredded

1 cup cherry tomatoes, halved

1 cup spinach leaves

½ cup roasted red peppers, sliced

Salt and pepper, to taste

1 tablespoon olive oil

Juice of 1 lemon

Instructions
 

Marinate the Chicken:

    In a bowl, combine olive oil, lemon juice, salt, and pepper. Add the chicken breasts and coat them well in the marinade. Let it sit for at least 20 minutes to absorb the flavors.

      Grill the Chicken:

        Preheat your grill over medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing.

          Prepare the Wraps:

            While the chicken is grilling, lay the whole wheat tortillas on a clean surface. Spread a generous layer of fresh basil pesto on each tortilla.

              Assemble the Wraps:

                On top of the pesto, layer the spinach leaves, then sprinkle the shredded mozzarella cheese over the spinach. Add slices of grilled chicken, halved cherry tomatoes, and roasted red peppers.

                  Wrap It Up:

                    Carefully fold the sides of each tortilla over the filling, then roll from the bottom up to create a tight wrap.

                      Grill the Wraps (Optional):

                        For a crispy finish, place the wraps back on the grill for 2-3 minutes on each side. You can use a grill pan if you prefer.

                          Slice and Serve:

                            Cut the wraps in half diagonally and serve immediately with extra pesto on the side for dipping!

                              Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4 wraps