Chicken Pesto Wraps (Print Version)
# Ingredients:
→ Wrap Base
01 -
2 cups cooked chicken
02 -
⅓ cup pesto
03 -
4 wraps
04 -
4 cups romaine, shredded
05 -
1 cup cherry tomatoes, sliced
06 -
3 tablespoons grated parmesan (optional)
→ Caesar Dressing
07 -
½ cup mayo
08 -
2 tablespoons olive oil
09 -
3 tablespoons fresh lemon juice
10 -
¼ cup parmesan, grated
11 -
2 garlic cloves
12 -
1 ½ tablespoons capers and brine
13 -
2 teaspoons dijon mustard
14 -
2 teaspoons Worcestershire sauce
15 -
¼ teaspoon salt
16 -
¼ teaspoon fresh cracked pepper
# Instructions:
01 -
Chop chicken into bite-sized pieces. Prepare pesto if making fresh. Shred romaine and chop tomatoes.
02 -
Blend all Caesar dressing ingredients in a food processor or blender until well combined. Adjust salt to taste.
03 -
In a medium bowl, combine romaine, tomatoes, and half the dressing. Mix well to coat evenly.
04 -
In a large bowl, mix chopped chicken with pesto until evenly coated.
05 -
Layer salad mixture and pesto chicken in center of each wrap. Add extra Parmesan and dressing if desired.
06 -
Fold wraps like burritos. Optional: warm in oiled skillet over medium heat, 2-3 minutes per side.
# Notes:
01 -
Can use leftover grilled chicken or rotisserie chicken
02 -
Adjust pesto amount based on chicken moisture
03 -
Greek yogurt can substitute for mayo
04 -
Stores up to 3 days in airtight container