Print

Quick Creamy Pesto Chicken Wrap

creamy pesto chicken wrap - featured image
Print Recipe

A quick and easy 15-minute lunch wrap featuring tender chicken breast in a creamy homemade pesto sauce, combined with fresh veggies for a satisfying and flavorful meal.

Ingredients

Scale
  • 8 ounces (225 grams) chicken breast, thinly sliced or shredded
  • 1 tablespoon olive oil (extra virgin recommended)
  • 2 cloves garlic, minced
  • 1/3 cup (80 ml) pesto sauce (homemade or store-bought)
  • 1/4 cup (60 ml) heavy cream or half-and-half (can substitute coconut cream for dairy-free)
  • 2 tablespoons grated Parmesan cheese (optional but recommended)
  • 4 large flour tortillas (10-inch size)
  • A handful of fresh lettuce leaves (romaine or butter lettuce)
  • 1 medium tomato, thinly sliced
  • Salt and pepper to taste

Instructions

  1. Thinly slice 8 ounces (225 grams) of chicken breast into strips about 1/2 inch thick.
  2. Heat 1 tablespoon olive oil over medium heat in a non-stick skillet until hot but not smoking.
  3. Add 2 cloves minced garlic and sauté for about 30 seconds until fragrant, avoiding browning.
  4. Add the sliced chicken to the pan, season with salt and pepper, and cook for 5-6 minutes, stirring occasionally, until opaque and cooked through. Cover briefly if needed for even cooking.
  5. Lower heat to medium-low and stir in 1/3 cup (80 ml) pesto sauce and 1/4 cup (60 ml) heavy cream or half-and-half. Mix well to coat the chicken and simmer gently for 2-3 minutes. Add a splash of water or more cream if sauce is too thick.
  6. Sprinkle 2 tablespoons grated Parmesan cheese into the pan and stir until melted and creamy. Adjust seasoning with salt and pepper.
  7. Warm 4 large flour tortillas in a dry pan or microwave for about 15 seconds to make them pliable.
  8. Lay each tortilla flat, place a few lettuce leaves and tomato slices on each, then spoon the creamy pesto chicken mixture evenly over the veggies.
  9. Fold the sides in and roll tightly from one end to the other to form a wrap. Cut in half diagonally if desired.

Notes

Do not overcrowd the pan to ensure chicken browns nicely. Use thin slices of chicken for faster cooking and tenderness. Keep heat medium-low when adding cream and pesto to prevent sauce separation. Warm tortillas while chicken cooks to save time. Leftover sauce thickens in fridge; loosen with milk or cream when reheating. For dairy-free, substitute coconut cream and vegan pesto. Gluten-free wraps can be used instead of flour tortillas.

Nutrition

Keywords: quick lunch, creamy pesto chicken, chicken wrap, easy lunch, 15-minute recipe, creamy pesto sauce, healthy chicken wrap

Find it online: https://lirafood.com/quick-creamy-pesto-chicken-wrap-recipe-15-minute-easy-lunch-idea/