Name: Chicken Pesto Wraps Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups cooked chicken, chopped into bite-sized pieces; ⅓ cup pesto (add more as needed); 3 Tbsp grated Parmesan cheese (optional); 4 wraps; 4 cups shredded romaine lettuce; 1 cup cherry tomatoes, sliced; ½ cup mayonnaise; 2 Tbsp olive oil; 3 Tbsp fresh lemon juice; ¼ cup grated Parmesan cheese; 2 garlic cloves; 1 ½ Tbsp capers with brine; 2 tsp Dijon mustard; 2 tsp Worcestershire sauce; ¼ tsp salt; ¼ tsp fresh cracked black pepper

Jump to Recipe·4 from 11 reviews

I absolutely love how fresh and vibrant this Chicken Pesto Wraps Recipe feels every time I make it. It comes together quickly with such satisfying flavors—juicy chicken coated in herby pesto, crisp romaine, and a zesty Caesar-inspired dressing that truly ties everything together. Whenever I want a meal that’s both easy and impressive, this recipe is my go-to for lunch or a speedy dinner.

Why You’ll Love This Chicken Pesto Wraps Recipe

From the first bite, I’m always impressed by the flavorful punch this wrap delivers. The creamy pesto clings deliciously to tender chicken, while the romaine and cherry tomatoes add a refreshing crunch. The homemade Caesar-style dressing adds just the right tang and depth, making it a perfectly balanced flavor profile that never gets boring. It’s herbaceous, a little tangy, and so satisfying all at once.

One of the best things about this Chicken Pesto Wraps Recipe is how easy it is to whip up. I usually have cooked chicken on hand, so the whole thing takes under 20 minutes from start to finish. It’s such a breeze that I often make it on busy weeknights or pack it for lunches when I want something tasty but quick. Plus, it shines at casual gatherings or even as a light but fulfilling family dinner. It’s the kind of recipe I find myself reaching for again and again.

Ingredients You’ll Need

A white plate at the bottom left holds pieces of grilled chicken with clear char marks, showing a golden brown color and slightly blackened edges. To the right, there is a white tortilla on a white marbled surface with two small bowls on top: one bowl is light green with some seasoning, and the other white bowl has coarse salt. Above the tortilla are three garlic cloves, a small stack of green lettuce leaves, and a white square container filled with red cherry tomatoes. Toward the top left, there is a white bowl with green herb sauce with red bits, and next to it a white bowl with a light creamy sauce and a spoon inside. A small white bowl with two pats of butter and a lemon wedge are near the chicken. The whole scene sits on a white marbled surface with a woman's hand holding a spoon in the herb sauce bowl visible at the top. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is how simple, fresh ingredients combine to create bold flavors and satisfying textures. Each component plays a crucial role, bringing color, creaminess, or crunch to every bite.

2 cups cooked chicken: I like using leftover grilled chicken or rotisserie chicken for convenience and juicy flavor.
⅓ cup pesto: This packs all the herbaceous, garlicky goodness that makes these wraps sing—add more if you’re a pesto fan like me.
3 Tbsp grated parmesan (optional): Adds a nutty, salty kick that deepens the flavor.
4 wraps: Choose your favorite type—flour, whole wheat, or even spinach wraps all work beautifully.
4 cups romaine, shredded: Provides a crisp, fresh crunch that keeps the wrap light.
1 cup cherry tomatoes, sliced: These little bursts of sweetness balance the savory elements perfectly.
Caesar dressing ingredients: The homemade mix of mayo, olive oil, lemon juice, parmesan, garlic, capers, Dijon mustard, Worcestershire sauce, salt, and fresh cracked pepper creates a vibrant, creamy dressing that elevates the entire wrap.

Directions

Step 1: Begin by chopping your cooked chicken into small, bite-sized pieces to make sure every forkful has a perfect ratio of protein to veggies.

Step 2: If you’re making your own pesto, prepare it now and set it aside. Otherwise, use your favorite store-bought version—both work wonderfully.

Step 3: Shred the romaine lettuce and slice the cherry tomatoes. Set these fresh veggies aside so they’re ready to mix into the salad.

Step 4: Combine all Caesar dressing ingredients in a small food processor or blender, blending thoroughly until smooth. Taste and adjust the salt if needed to get just the right zing.

Step 5: In a medium bowl, toss the shredded romaine and sliced tomatoes with half of the dressing, making sure everything is evenly coated for that perfect balance of flavor and freshness.

Step 6: In a separate large bowl, mix the chopped chicken with the pesto, coating each piece completely with that aromatic, herby goodness.

Step 7: Lay your wrap flat and add a layer of the dressed salad mixture in the center—try not to overfill or the wrap might get soggy and difficult to fold.

Step 8: Add a generous spoonful of pesto-coated chicken on top of your salad bed, then sprinkle with extra Parmesan if you’re feeling indulgent, and drizzle a bit more dressing or keep it for dipping.

Step 9: Fold the wrap like a burrito, tucking in the sides as you roll to keep the filling secure. You can enjoy it right away or warm the wrap on a hot skillet with a little oil to crisp up the outside, cooking 2-3 minutes per side, seam side down first for a sealed finish.

Servings and Timing

This Chicken Pesto Wraps Recipe makes 4 hearty wraps, perfect for a small family meal or to pack for lunches. Prep time is about 15 minutes, mostly for chopping and mixing, with a quick 5 minutes of cooking or warming the wraps if you choose to toast them. Altogether, you’re looking at under 20 minutes from start to finish, making this a fantastic choice when you want something fast but flavorful. There’s no additional resting or cooling time needed, so it’s ready whenever you are.

How to Serve This Chicken Pesto Wraps Recipe

The image shows a close-up of a wrap cut in half on a white marbled surface, with one half slightly tilted to show the inside. The wrap has a light golden-brown grilled texture on the outer tortilla. Inside, there are several layers: bright green spinach leaves, creamy white sauce or cheese, and red cherry tomato halves. The filling looks fresh and mixed with small chunks of white cheese or a similar ingredient. In the background, there is a small wooden bowl with a white sauce and some green spinach leaves nearby. A woman's hand is holding the tilted wrap half, showing the filling clearly. Photo taken with an iphone --ar 4:5 --v 7

Whenever I serve these wraps, I love pairing them with light, crunchy sides like a simple cucumber salad, baked sweet potato fries, or even a little cup of olives to add some briny contrast. The fresh romaine inside makes it feel refreshingly balanced, but the acidity of the Caesar dressing and pesto really sing alongside some crisp vegetables or a small green salad.

Presentation-wise, I often slice the wraps in half diagonally and stand them up on a plate, garnished with a sprinkle of fresh basil or parsley and an extra wedge of lemon to brighten the flavors further. For dipping, keeping a small bowl of leftover Caesar dressing on hand is always a hit—dunking bites adds a creamy touch that feels indulgent yet fresh.

When it comes to drinks, I usually reach for a chilled white wine like Sauvignon Blanc or Pinot Grigio to complement the herbaceous pesto and tangy dressing. For non-alcoholic options, a sparkling water with lime or a homemade iced tea is refreshing and balances the richness nicely. These wraps are ideal for casual family dinners, quick weeknight meals, or even serving at light parties, and I find they taste great both warm after a quick skillet toast or served at room temperature for convenience.

Variations

One of my favorite things to do with this Chicken Pesto Wraps Recipe is to tweak it based on what I have or what mood I’m in. If you don’t eat chicken, swapping it for grilled tofu, tempeh, or even roasted chickpeas works beautifully while keeping the protein element intact. For a gluten-free twist, I love using gluten-free tortillas or even large lettuce leaves to wrap everything up and keep it light.

If you want to play with flavors, try swapping the traditional basil pesto for a sun-dried tomato pesto or a spinach walnut version. Both add unique earthy notes that change the character of the wrap without complicating the process. You can also experiment with different greens—arugula or kale work well if you prefer something peppery or more robust.

In terms of cooking method, while I usually toast the assembled wrap in a skillet for a crispy finish, it’s equally delicious rolled up cold, especially for packed lunches. Alternatively, grilling the wraps briefly on a panini press can add a smoky char that elevates the texture and flavor in a fun way.

Storage and Reheating

Storing Leftovers

If you have any leftovers, I recommend wrapping each wrap tightly in plastic wrap or storing them in an airtight container to keep the ingredients fresh and prevent sogginess. They’ll keep well in the refrigerator for up to 2 days. I find the best way to store is to keep the dressing separate if you plan to store chicken and veggies for longer to avoid the wrap getting too wet.

Freezing

Freezing these wraps isn’t my first choice because the fresh romaine and dressing don’t freeze well—they tend to become watery and limp when thawed. However, you can freeze the pesto chicken mixture separately in an airtight container for up to 2 months. When you’re ready, thaw it in the fridge overnight and assemble fresh wraps for the best texture and flavor.

Reheating

When I reheat leftover wraps, I prefer to unwrap them and toast gently in a hot skillet for a few minutes on each side—this helps restore the crispness of the wrap and warms the filling without making it soggy. Avoid microwaving directly with the wrap on, as it can turn the tortilla rubbery and the greens limp. If you stored dressing separately, add it fresh after reheating to keep the vibrant flavor intact.

FAQs

Can I use store-bought pesto for this recipe?

Absolutely! Store-bought pesto works wonderfully here and is a real time saver. Just choose a good quality brand with fresh basil and plenty of garlic to keep those vibrant flavors.

Is this recipe suitable for meal prepping?

Yes, it’s great for meal prep if you keep the components separate. I like to assemble the salad mix and chicken in containers, store the wraps separately, and add the dressing just before eating to ensure everything stays crisp and fresh.

Can I substitute the chicken with another protein?

Definitely. Grilled turkey, shrimp, tofu, or chickpeas are excellent alternatives. Just make sure to coat your chosen protein with pesto to keep that signature flavor.

How spicy is this Chicken Pesto Wraps Recipe?

This recipe isn’t spicy by default, but if you like a little heat, I recommend adding red pepper flakes to the pesto or a dash of hot sauce to the dressing for a subtle kick.

What kind of wraps do you recommend?

I usually go for soft, large flour tortillas because they’re pliable and hold everything well, but whole wheat or spinach wraps add extra flavor and nutrition. For a low-carb option, large lettuce leaves are a fresh alternative.

Conclusion

I hope you fall in love with this Chicken Pesto Wraps Recipe as much as I have. It’s the perfect combination of fresh, flavorful, and easy to make—a true winner when I want a meal that doesn’t skimp on taste but fits into a busy day. Give it a try soon, and I promise it’ll become a staple in your recipe rotation too!