Chicken Pesto Wrap with Spinach Recipe

There’s something about that first bite into a warm, toasty wrap that hits all the right notes — comforting, flavorful, and just a little indulgent. This Chicken Pesto Wrap with Spinach wraps up bold flavors and creamy textures in one easy-to-make, on-the-go meal that never fails to satisfy. With juicy grilled chicken, vibrant green pesto, tender spinach, and the tangy kick of sun-dried tomatoes all hugged by a soft tortilla, it’s a flavor-packed experience you’ll find yourself craving again and again.

Behind the Recipe

It all started on a busy weekday when I needed something fast yet fulfilling. I remembered a wrap I had once during a road trip, something with chicken and pesto that made my tastebuds dance. I recreated it from memory, threw in some fresh spinach for crunch, sun-dried tomatoes for a tangy edge, and melted mozzarella to tie it all together. That accidental creation became a lunchtime staple in my house. It’s a little bit gourmet, a little bit grab-and-go, and totally irresistible.

Recipe Origin or Trivia

Wraps have a rich culinary history that stretches across cultures — from Mexican burritos to Middle Eastern shawarmas. What we now call a “wrap” gained massive popularity in the 1980s in California, where fresh and fast met healthy and portable. The addition of pesto gives this version a Mediterranean twist, inspired by the flavors of Italian cuisine. Pesto itself, with its roots in Genoa, Italy, adds a fragrant and nutty richness that brings this wrap to life.

Why You’ll Love Chicken Pesto Wrap with Spinach

It’s more than just a quick fix — this wrap is layered with textures and flavors that feel indulgent without being heavy.

Versatile: Perfect for lunch, dinner, or even a picnic. You can eat it warm or cold and still enjoy every bite.

Budget-Friendly: Uses accessible ingredients that go a long way without breaking the bank.

Quick and Easy: Ready in under 20 minutes, it’s perfect for those in-between moments when hunger strikes fast.

Customizable: Swap in different greens, cheeses, or even add a spicy kick. It’s your wrap, your rules.

Crowd-Pleasing: Whether you’re feeding kids or adults, this one always gets devoured.

Make-Ahead Friendly: Make the filling in advance and assemble when you’re ready to eat.

Great for Leftovers: Extra grilled chicken? Pesto from another recipe? This wrap puts them to delicious use.

Chef’s Pro Tips for Perfect Results

Getting the balance just right makes all the difference. Here’s what I’ve learned through many wraps (and many happy taste testers).

1. Warm the tortilla: Slightly heating your tortilla makes it easier to roll without tearing and gives it that toasty edge.
2. Layer thoughtfully: Spread pesto first to act as the flavorful glue. Cheese close to the heat source melts better.
3. Don’t overfill: Too much filling makes wrapping tricky and messy. Less is more for that perfect bite.
4. Use a grill press: If you have one, pressing the wrap makes it crispy on the outside and warm throughout.
5. Let it rest before slicing: A minute of rest helps everything settle, so the wrap holds together beautifully when cut.

Kitchen Tools You’ll Need

You won’t need much to whip this up — just a few kitchen staples.

Non-stick skillet or grill pan: To warm the wrap and melt the cheese to gooey perfection.

Cutting board and knife: For slicing the chicken and chopping any optional extras.

Mixing spoon or spatula: To spread the pesto and layer the ingredients.

Toaster oven or panini press (optional): For a crispier finish if desired.

Ingredients in Chicken Pesto Wrap with Spinach

The magic here is in how each ingredient complements the next, creating a satisfying, flavor-packed bite every time.

1. Grilled Chicken Strips: 2 cups cooked and sliced – Juicy protein that anchors the wrap with hearty flavor.
2. Fresh Spinach: 1 cup loosely packed – Adds crunch, freshness, and a burst of green goodness.
3. Pesto Sauce: 4 tablespoons – Creamy, herby, and packed with punch. Acts as both binder and flavor bomb.
4. Sun-Dried Tomatoes: 1/4 cup chopped – A little tangy and sweet, they cut through the richness beautifully.
5. Shredded Mozzarella Cheese: 1/2 cup – Melts into the wrap and binds the ingredients together with creamy texture.
6. Large Flour Tortillas: 4 – Soft and flexible enough to hold everything together without breaking.
7. Olive Oil: 1 tablespoon – Light brushing for the pan to toast the wrap just right.

Ingredient Substitutions

Need to make a swap? These alternatives work like a charm.

Grilled Chicken: Rotisserie chicken or cooked turkey slices.

Spinach: Kale or arugula for a peppery twist.

Pesto Sauce: Hummus or avocado spread if you prefer nut-free options.

Sun-Dried Tomatoes: Roasted red peppers or fresh cherry tomatoes.

Mozzarella Cheese: Provolone, feta, or shredded cheddar.

Flour Tortillas: Whole wheat wraps or gluten-free tortillas.

Ingredient Spotlight

Pesto Sauce: This fragrant green sauce made from basil, garlic, pine nuts, and olive oil adds richness and bold flavor. It’s the flavor anchor of the wrap.

Sun-Dried Tomatoes: These chewy, intensely flavored tomatoes add a sweet and tangy contrast that really lifts the dish.

Instructions for Making Chicken Pesto Wrap with Spinach

This is one of those recipes where the steps are just as satisfying as the final result. Here’s how to roll it up right.

1. Preheat Your Equipment: Warm a non-stick skillet or grill pan over medium heat.
2. Combine Ingredients: In a bowl, mix the sliced grilled chicken with half of the pesto to coat evenly.
3. Prepare Your Cooking Vessel: Lightly brush the pan with olive oil to prevent sticking.
4. Assemble the Dish: Lay a tortilla flat, spread 1 tablespoon of pesto, then layer chicken, spinach, sun-dried tomatoes, and mozzarella. Fold in the sides and roll tightly.
5. Cook to Perfection: Place the wrap seam-side down on the hot pan. Cook for 2-3 minutes per side until golden and crispy, and the cheese is melty.
6. Finishing Touches: Let the wrap rest for one minute before slicing diagonally.
7. Serve and Enjoy: Plate it up with a small side salad or just on its own and dig in.

Texture & Flavor Secrets

This wrap delivers a playful mix of textures — warm, juicy chicken, the soft melt of cheese, the creamy spread of pesto, all balanced by fresh, crisp spinach and chewy sun-dried tomatoes. The lightly toasted tortilla adds just the right crunch to contrast the tender filling.

Cooking Tips & Tricks

Here are a few quick nuggets of wisdom to take your wrap game to the next level:

• Add crushed red pepper to the pesto for a spicy edge.
• Use a bit of foil when wrapping to help hold shape if packing for later.
• Make it vegan with grilled tofu and vegan pesto and cheese.

What to Avoid

Let’s keep things tasty and tidy by avoiding these common slip-ups:

• Overloading the wrap — it’ll burst open or won’t seal.
• Skipping the preheat — a cold pan won’t give you that golden crust.
• Using soggy greens — dry spinach ensures a better texture.

Nutrition Facts

Servings: 4
Calories per serving: 380

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Make-Ahead and Storage Tips

This wrap is perfect for prepping ahead. You can make the chicken and pesto mixture the day before and store it in an airtight container. Fully assembled wraps can be wrapped in foil or parchment and stored in the fridge for up to 2 days. Reheat in a skillet or toaster oven for best texture. Avoid microwaving unless you’re okay with a softer wrap.

How to Serve Chicken Pesto Wrap with Spinach

Serve it with a fresh side salad, crunchy pickles, or even sweet potato fries. For lunchboxes, wrap tightly in foil and add a small container of extra pesto or ranch for dipping. Want to turn it into a sit-down meal? Slice into rounds and plate with colorful veggies on the side.

Creative Leftover Transformations

Got a little left? No problem — here’s how to make it exciting again.

• Chop up the wrap and toss into a warm grain bowl with quinoa and extra veggies.
• Reheat and slice into pinwheels for party-friendly bites.
• Crumble the filling onto flatbread and bake into a pesto pizza.

Additional Tips

• Try making your own pesto for a fresher, bolder flavor.
• Add roasted garlic or a touch of lemon zest for depth.
• If packing for later, wrap in parchment and foil to keep it neat.

Make It a Showstopper

Presentation makes all the difference. Slice the wrap on a diagonal, place it slightly open to show the colorful filling, and serve on a white plate with a drizzle of pesto on the side. Add a sprig of fresh basil or a lemon wedge for a pop of color.

Variations to Try

• Caprese Style: Add sliced tomatoes and fresh mozzarella.
• Spicy Kick: Mix chili flakes or hot sauce into the pesto.
• BBQ Fusion: Use BBQ chicken and cheddar with the spinach.
• Breakfast Wrap: Add scrambled eggs and swap pesto for creamy avocado.
• Low Carb: Use lettuce leaves or a low-carb wrap alternative.

FAQ’s

Q1: Can I use store-bought pesto?

Yes, store-bought pesto works perfectly, just choose a good-quality one with real ingredients.

Q2: What’s the best way to reheat the wrap?

Use a skillet or toaster oven to keep the wrap crispy and warm the filling evenly.

Q3: Can I freeze these wraps?

You can freeze the chicken filling, but it’s best to assemble fresh to avoid sogginess.

Q4: Are these wraps kid-friendly?

Absolutely. Just skip the sun-dried tomatoes if they’re picky and maybe add a bit of shredded cheddar.

Q5: Can I make this vegetarian?

Yes! Swap chicken with grilled tofu or roasted chickpeas and use vegetarian pesto.

Q6: What kind of tortilla is best?

Large flour tortillas work best for wrapping without tearing, but whole wheat or spinach wraps are great too.

Q7: How do I keep the wrap from unrolling?

Tuck in the sides tightly and cook seam-side down first to seal it closed.

Q8: Can I add extra veggies?

Of course! Roasted peppers, shredded carrots, or cucumbers add great crunch and flavor.

Q9: Is this good cold?

Yes, it’s delicious even without reheating — perfect for lunchboxes and picnics.

Q10: How do I prevent the wrap from getting soggy?

Dry ingredients well, especially the spinach, and don’t overuse sauce.

Conclusion

There’s something truly comforting about a recipe that’s easy, flavorful, and just a little special. This Chicken Pesto Wrap with Spinach wraps all that and more into one tidy, tasty bundle. Whether you’re making lunch for yourself, prepping meals for the week, or serving guests something quick and satisfying, this wrap has got you covered. Trust me, you’re going to love this — and once you taste that mix of pesto and sun-dried tomatoes, you’ll be hooked.

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