Pesto Chicken Wraps (or Pesto-Mozzarella Wraps)
Try this Pesto Chicken Wraps (or Pesto-Mozzarella Wraps) recipe
Try this Pesto Chicken Wraps (or Pesto-Mozzarella Wraps) recipe
- black pepper to taste
- 3/4 cups olive oil
- 3 large red bell peppers (or jar of whole roasted bell pep
- 4 lb boneless/skinless chicken breasts if using (may use frozen, but allow for extra time to thaw/cook
- *if not using chicken breasts use 3lb mozzarella, cut into 1oz (approx 1/4 inch x 1/4 inch) sticks. i also like queso panela, a neutral white cheese that goes so well with pasta salad i mentioned previously)
- 25 whole wheat burrito-sized tortillas
- 8 oz fresh basil *
- 4-6 cloves garlic*
- 8 oz grated parmesan cheese*
- Carbohydrate 0.0025924 g
- Cholesterol 42.093371936 mg
- Fat 2.52005766414419 g
- Fiber 0.00106 g
- Protein 16.75795451728 g
- Saturated Fat 0.463225571645023 g
- Serving Size 1 1 Serving (92g)
- Sodium 47.2077664800413 mg
- Sugar 0.0015324 g
- Trans Fat 0.283371971415898 g
- Calories 94 calories
Step-by-step
- Turn broiler on and start toasting red peppers - place whole peppers on parchment-lined cookie sheet (do NOT substitute wax paper here!) and broil for about 10 minutes, until skin is starting to blister, then flip and do the same for another 10 minutes. Large peppers may need an extra turn in the oven to get all the skin charred and blistered.
- Season chicken breasts lightly with salt and pepper and cook – you can choose stovetop, grill, microwave, whatever floats your boat. I like to sear mine in a frying pan over med-high heat briefly, to trap as much moisture into the chicken as possible, as it will be frozen once prepared. Once it’s seared, I cover the pan and reduce heat to medium and cook for about 10 minutes per side.
- Slice peppers into thin strips.
- Let chicken cool, then cut into slices.
- Make pesto: Put basil, parmesan, garlic, and pepper in bowl of food processor (or strong blender) and pulse until coarsely chopped. Don’t add salt, the parmesan will give you enough salt as it is. Add ½ cups of olive oil slowly, drizzling in in a stream. (HINT: at this point, if you want to freeze premade pesto, scoop into quart-sized freezer bags and top with another drizzle of olive oil to act as a barrier to air before sealing bag; freeze for up to 3 months)
- Warm tortillas, wrapped in a clean dish towel, in microwave – about 10 seconds on high power per tortilla. Make sure to keep them well covered in dish towel so that they remain pliable.
- Spread 1-1.5 Tb of pesto over one warmed tortilla, and add about two ounces of chicken breast (one thick slice of chicken, or a loosely-packed 1/3 cup) or two sticks of mozzarella to the center of the wrap.
- Add a couple of strips of red pepper.
- Fold the top and bottom of the wrap down to seal the ends, then proceed to roll the wrap and place seam-side down on a parchment-lined jelly roll pan.
Pesto Chicken Wraps: A Quick and Delicious Weeknight Meal
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and after-school activities, the last thing I want to do is spend hours in the kitchen. That's why I'm always on the lookout for quick and easy recipes that don't compromise on flavor or nutrition. And that's where these Pesto Chicken Wraps come in.
These wraps are my go-to weeknight dinner. They're incredibly versatile – you can easily swap out the chicken for grilled vegetables, or the mozzarella for another cheese – making them a perfect option for a busy lifestyle. The vibrant pesto adds a burst of fresh flavor, and the whole wheat tortillas provide a satisfying base for a hearty and healthy meal. What I love most is how quickly these wraps come together. From start to finish, the entire process takes less than 30 minutes, which is a lifesaver on those hectic weeknights. Plus, they’re fantastic for meal prepping. I often make a big batch on the weekend and have them ready for quick lunches or dinners throughout the week.
The beauty of this recipe lies in its simplicity. The ingredients are readily available, and the steps are easy to follow, even for beginners. You can customize it to your liking, adding your favorite vegetables or proteins. I've experimented with adding sun-dried tomatoes, spinach, and even a sprinkle of feta cheese for extra flavor. The possibilities are endless!
Beyond the convenience and taste, these wraps are surprisingly healthy. They are packed with protein from the chicken (or cheese if you prefer a vegetarian option), fiber from the whole wheat tortillas, and healthy fats from the olive oil in the pesto. The bell peppers add a colorful boost of vitamins and antioxidants. This makes for a complete meal that will keep you feeling full and energized, without leaving you feeling sluggish or bloated.
Tips and Tricks for Pesto Perfection
To make the most of your pesto, consider these tips: Firstly, using fresh basil is key. The flavor is unparalleled. Secondly, don't be afraid to adjust the amount of garlic to your preference. Some people prefer a milder pesto, while others like it bolder. Thirdly, the olive oil plays a crucial role in both the flavor and the texture of the pesto. I prefer using extra virgin olive oil for its rich, fruity flavor, but any high-quality olive oil will work wonderfully.
Serving Suggestions
These wraps are fantastic on their own, but you can easily elevate them with a side salad. A simple mixed green salad with a light vinaigrette pairs beautifully with the richness of the pesto chicken. You can also serve them with a side of roasted vegetables, like broccoli or sweet potatoes, for a more complete meal. For a fun twist, try serving them with a side of fruit, such as sliced strawberries or cantaloupe. The sweet and savory combination is surprisingly delicious.
Whether you're a seasoned cook or a kitchen novice, this Pesto Chicken Wrap recipe is a must-try. It's a perfect blend of speed, flavor, and nutrition, making it a staple in my household. So, go ahead, try it, and I'm sure it will become one of your favorite weeknight meals too.
Ingredients You’ll Need:
The ingredient list is surprisingly short and sweet, highlighting the beauty of simplicity in this recipe. You'll likely already have many of these staples in your pantry or refrigerator.
- Fresh Basil
- Parmesan Cheese
- Garlic
- Olive Oil
- Chicken Breasts (or Mozzarella)
- Red Bell Peppers
- Whole Wheat Tortillas
- Salt and Pepper
This recipe perfectly showcases how delicious and satisfying a meal can be without requiring extensive cooking skills or a long list of exotic ingredients. Give it a try, and you won’t regret it!
