Chicken Pesto Wrap
Juicy grilled chicken strips tossed with vibrant basil pesto, tucked into a soft tortilla with sweet sun-dried tomatoes, peppery arugula, and creamy fresh mozzarella. A quick Italian-inspired handheld meal that comes together in under 30 minutes and tastes like a cafe favorite.
For 4 servings
- prep
Season the chicken strips.
In a medium mixing bowl, toss the chicken breast strips with olive oil, minced garlic, salt, and black pepper until evenly coated.
- grill · ~8 min
Grill the chicken until cooked through.
1.Heat a grill pan over medium-high heat until hot.2.Place chicken strips in a single layer (cook in batches if needed).3.Grill 3-4 minutes per side until golden and internal temp reaches 165°F (74°C).4.Transfer to a clean bowl to rest for 2 minutes.TIPDon't overcrowd the pan — the chicken will steam instead of sear. - mix
Toss the chicken with pesto.
Add the basil pesto to the warm grilled chicken strips and toss well until every piece is coated.
TIPTossing while the chicken is still warm helps the pesto release its full aroma. - prep · ~2 min
Warm the tortillas.
Wipe the grill pan clean, then warm each tortilla for about 20 seconds per side until pliable and lightly marked.
- assemble
Assemble the wraps.
1.Lay each warm tortilla flat on a clean surface.2.Divide the arugula evenly among the tortillas, placing it in the center.3.Top with pesto chicken strips, followed by torn mozzarella and sliced sun-dried tomatoes. - assemble
Roll the wraps tightly.
Fold the sides of each tortilla inward over the filling, then roll from the bottom up into a tight cylinder. Slice each wrap in half diagonally.
TIPRoll firmly but don't tear the tortilla — a tight wrap holds its shape better. - serve
Serve immediately.
Plate the wraps cut-side up so the colorful filling shows, and serve at once while the chicken is still warm and the arugula is fresh.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For juicier chicken, let the grilled strips rest 2 minutes before tossing with pesto.
- 2Pat sun-dried tomatoes dry with a paper towel to prevent the wrap from getting soggy.
- 3Warm tortillas in a dry pan or microwave to make them pliable and prevent tearing when rolling.
- 4Use fresh mozzarella packed in water and tear it by hand for creamier pockets in every bite.
- 5If making ahead, store components separately and assemble just before serving to keep the arugula crisp.
- 6Grill the chicken over medium-high heat; too low and it will dry out before browning.
Adapt it for your goals.
Low-carb
Replace the flour tortilla with large lettuce leaves or a low-carb wrap to reduce carbohydrates while keeping the filling intact.
vegetarianVegetarian
Swap chicken for grilled halloumi or marinated tofu strips for a protein-rich meat-free version that still stands up to the pesto.
spicySpicy
Add a drizzle of chili oil or a pinch of red pepper flakes to the pesto for a subtle heat that balances the creamy mozzarella.
Why this is on our healthy list.
Rich in Lean Protein
Chicken breast provides a high-quality, low-fat source of protein that supports muscle repair and keeps you full longer.
Antioxidants from Arugula
Arugula is packed with vitamin K and antioxidants like sulforaphane, which help support bone health and reduce oxidative stress.
Calcium from Fresh Mozzarella
Fresh mozzarella contributes calcium for strong bones and teeth, with a creamy texture that adds satisfaction without heaviness.
Healthy Fats from Pesto
Basil pesto made with olive oil and pine nuts delivers heart-friendly monounsaturated fats and anti-inflammatory plant compounds.
Frequently asked questions
Yes, but reheat the chicken gently in a pan before tossing with pesto so it absorbs the flavor better and the wrap isn't cold.
