Simple yet delicious, these Chicken Pesto Wraps are a great choice for lunch or a quick dinner.
I was almost done making these Chicken Pesto Wraps for my kids’ lunch today when I realized they were going to be getting pizza at school. Sigh. Good thing these wraps stay fresh all day because we will be eating them for dinner tonight — a healthy, easy to assemble Friday night meal.
I had cooked a chicken in my crock pot on Wednesday, providing me with tons of leftover juicy chicken to use the rest of the week. This morning I was trying to come up with a creative use for all the chunks of extra meat I still had. I keep lots of my Everyday Basil Pesto frozen in these little glass containers (I’ve used them for everything from storing homemade baby food to broth to pesto) so I always have some on hand to defrost and add to recipes like this one. Don’t feel limited to one kind of pesto for this recipe. You can also use kale, pumpkin seed, pistachio even spinach pesto instead.
With the addition of just a few more vegetables like red bell pepper and julienned carrots to add a pop of color, crunch and nutrition, this is a wrap that’s perfect for school lunch, on Friday night to end the week or any time for that matter!
Chicken Pesto Wraps
- 1 cup cooked and cubed chicken
- 4 tablespoons pesto
- 4 whole wheat tortilla wraps
- 1 cup fresh baby spinach leaves
- 1 red bell pepper, sliced into thin sticks
- 1 medium carrot, sliced into thin sticks
- In a small bowl toss chicken with pesto just to coat.
- Place 1 tortilla on a flat surface in front of you. Place 1/4 of the spinach onto the center of a tortilla and top with 1/4 of the peppers and carrots.
- Place 1/4 of the chicken on top of the vegetables.
- Wrap up into a burrito and repeat with remaining tortillas and ingredients.