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A fresh take on lunch comes alive in these pesto chicken wraps - they're my current obsession and weekly meal prep staple. Imagine tender chicken coated in vibrant pesto, crisp romaine lettuce, and juicy tomatoes all wrapped up in a warm tortilla. What started as a simple way to use up leftover grilled chicken has turned into the lunch that disappears first from our family's fridge.
Last week I made these for a casual lunch gathering, and my friend Sarah immediately asked for the recipe. There's something about the combination of homemade pesto and that quick caesar dressing that makes these wraps absolutely irresistible.
Essential Ingredients
- Grilled chicken: I season mine simply with herbs and salt, but rotisserie works great too
- Fresh pesto: homemade brings the best flavor, but store-bought saves time
- Crisp romaine: provides the perfect crunch
- Ripe tomatoes: choose firm ones to prevent soggy wraps
- Capers: they're my secret weapon for quick caesar dressing
- Large tortilla wraps: flour tortillas hold up best
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Detailed Instructions
- Step 1:
- Start by chopping your grilled chicken into bite-sized pieces. If you're making fresh pesto, now's the time - but don't stress if you're using store-bought, it works perfectly fine.
- Step 2:
- Whip up the quick caesar dressing in your food processor - mayo, capers, and worcestershire sauce create magic together. Give it a taste and adjust the seasoning.
- Step 3:
- Toss your shredded romaine and chopped tomatoes with half the dressing. You want everything lightly coated, not swimming in dressing.
- Step 4:
- Mix your chicken pieces with pesto in a separate bowl. This is where the flavor really builds - make sure every piece gets its pesto coating.
- Step 5:
- Now comes assembly - lay out your wrap, add a bed of the dressed romaine mixture, top with generous spoonfuls of pesto chicken.
My favorite lunch-packing trick came from years of trial and error - I keep the salad separate from the chicken until assembly time. This keeps everything crisp and fresh, even when made ahead.
The Art of the Perfect Wrap
Like any good burrito, tucking in the sides before rolling is crucial. A tight roll means every bite has the perfect balance of ingredients.
Make-Ahead Magic
These wraps actually get better after the flavors meld for an hour or two, making them perfect for packed lunches.
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Customization Options
Sometimes I swap in spinach for the romaine or add cucumber for extra crunch. The beauty of these wraps is how easily they adapt to what you have on hand.
Chef's Helpful Tips
- Warm your tortillas slightly for easier rolling
- Pat your lettuce completely dry to prevent soggy wraps
- Slice on a diagonal for the prettiest presentation
After countless iterations of this recipe, I've found it's the perfect solution for those busy days when you want something that tastes special but comes together quickly. Whether you're packing lunch for work or serving a casual dinner, these wraps hit all the right notes - fresh, satisfying, and completely crave-worthy.
Recipe FAQs
- → What type of chicken works best?
- You can use leftover grilled chicken or rotisserie chicken, chopped into bite-sized pieces.
- → Can I make these ahead?
- Yes, store in an airtight container for up to 3 days.
- → Can I make it healthier?
- Use Greek yogurt instead of mayo in the dressing for a lighter version.
- → Do I have to warm the wraps?
- No, they're delicious cold, but can be warmed in a skillet for 2-3 minutes per side.
- → Can I use store-bought pesto?
- Yes, store-bought pesto works well, adjust amount based on consistency.