Description
Delight in these flavorful Chicken Pesto Wraps featuring tender grilled chicken tossed in vibrant pesto, fresh romaine, juicy cherry tomatoes, and a creamy homemade Caesar dressing, all wrapped up for a quick and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Chicken Pesto Wraps
- 2 cups cooked chicken, chopped into bite-sized pieces
- ⅓ cup pesto (add more as needed)
- 3 Tbsp grated parmesan, optional
- 4 wraps
- 4 cups romaine, shredded
- 1 cup cherry tomatoes, sliced
Caesar Dressing
- ½ cup mayo (plain Greek yogurt can be used as substitute)
- 2 Tbsp olive oil
- 3 Tbsp fresh lemon juice
- ¼ cup parmesan, grated
- 2 garlic cloves
- 1 ½ Tbsp capers and brine
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- ¼ tsp salt
- ¼ tsp fresh cracked pepper
Instructions
- Prepare Ingredients: Chop the grilled chicken into small bite-sized pieces and set aside. If making your own pesto, prepare it now and set aside. Shred the romaine lettuce and slice the cherry tomatoes.
- Make Caesar Dressing: Add mayo, olive oil, fresh lemon juice, parmesan, garlic cloves, capers with brine, Dijon mustard, Worcestershire sauce, salt, and fresh cracked pepper into a small food processor or blender. Blend well until smooth and creamy. Taste and adjust salt if needed.
- Mix Salad: In a medium bowl, combine the shredded romaine, sliced tomatoes, and half of the Caesar dressing. Toss thoroughly to evenly coat the salad components.
- Coat Chicken: In a large bowl, mix the chopped chicken with the pesto to ensure all pieces are well coated with the flavorful sauce.
- Assemble Wraps: Place a wrap on a clean surface. Add a generous amount of the salad mixture in the center, being careful not to overfill to prevent tearing. Next, add a generous portion of the pesto-coated chicken on top of the salad. Sprinkle extra parmesan if desired and drizzle a bit more dressing or reserve it for dipping.
- Fold Wrap: Fold the sides over and roll the wrap tightly like a burrito to encase the filling.
- Optional Toasting: To warm and crisp the wrap, heat a skillet over medium heat with a light spritz of oil. Place the wrap seam-side down and toast for 2-3 minutes per side until golden brown and heated through.
- Serve: Serve the wraps immediately, with leftover dressing on the side for dipping if desired.
Notes
- Use leftover grilled chicken breasts or rotisserie chicken for convenience.
- Chicken moisture and pesto consistency can vary, so adjust pesto quantity from ⅓ cup as needed to ensure proper coating.
- Plain Greek yogurt can be substituted for mayo in the Caesar dressing for a lighter option.
- Store any leftover wraps in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 85mg
