If you’re looking for a handheld alternative to a ho-hum sandwich, try these Mediterranean Pesto Chicken Wraps! Leftover chicken is wrapped in a tortilla with zesty pesto and Mediterranean inspired toppings.
Why You'll Love This Recipe
I’m always on the lookout for quick, healthy lunches. Between planting and harvest seasons and the kiddos activities, we seem to always be on the go!
Wraps are my go-to when I want something I can pack in a lunch that isn’t a sandwich. With these Mediterranean chicken wraps, we’re taking a bunch of flavors you might find in a Mediterranean type salad and wrapping them up in a tortilla for maximum handheld flavor!
Using jarred pesto sauce is a simple way to infuse big flavor. Store it in your fridge and use it in orzo salad with pesto, turkey pesto panini, and chicken pesto pasta salad.
Jump to:
🛒 INGREDIENTS
Here's what you'll need to grab from the grocery store and fridge.
- Large tortillas - you can use burrito sized tortillas for your wraps or buy specific sandwich wraps.
- basil pesto - the store bought stuff. It’s full of basil, pine nuts and olive oil. Save yourself the trouble and buy a good quality jar at the grocery store.
- Lettuce - I like to use a delicate blend of spring greens.
- Tomatoes - any kind will do - roma tomatoes, grape, cherry, or regular chopped.
- Cooked, shredded chicken - This is the great time to use your leftovers from making a whole chicken in your Instant Pot. Leftover grilled chicken breasts or rotisserie chicken works well, too.
- Red onion
- Kalamata olive - this variety of olive has an almost "meaty" bite and is briny and delicious! If it's not your cup of tea you can leave them off.
- Feta cheese - you'll find this in a variety of Greek dishes. It has a sharp and briny flavor profile. As I always say....feta is betta!
See recipe card for quantities.
📋 Substitutions
Get creative with your wrap. Low carb, whole wheat, spinach and herb, or sun-dried tomato wraps are all delicious for making Mediterranean wraps. You could also make this recipe using gluten-free sandwich wraps or tortillas.
🥣 How to make pesto chicken wraps
Putting together these sandwich wraps is super easy. Lettuce begin! 🤗
- Step 1: Optional (but encouraged) - I like to heat my tortilla in a skillet over medium heat. Just warm it until it's soft and pliable.
Then, spread equal portions of the pesto on each of the tortillas, leaving space on the edge for folding.
- Step 2: Next up, add the lettuce, sliced tomato, cooked chicken, red onion slices, kalalmata olives and feta cheese.
Even though there's all these gorgeous ingredients, take care not to overstuff your sandwich wraps. Otherwise they're difficult to wrap and eat.
- Step 3: Roll, burrito style until closed. To do this, I like to roll up the bottom, fold in the sides, and then complete the roll.
- Serve as is, or cut in half. Enjoy!
Hint: Wrap each sandwich wrap individually in plastic wrap or aluminum foil to keep them from unwrapping in a packed lunch.
🍽 Serving Suggestions
Try serving these wraps with red potato salad with dill or this Greek orzo lemon salad.
Top tip
The pesto acts as a barrier between the ingredients and the wraps, keeping them from getting soggy. If you don't have pesto sauce, try swapping in some hummus as an alternative.
Storage
Store in the refrigerator in an airtight container for up to 3 days.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with pesto chicken wraps:
Mediterranean Chicken Wraps
Ingredients
- 6 tortilla wraps
- ⅓ cup basil pesto store bought
- 1 cup mixed lettuce
- 2 tomatoes sliced
- 1 cup cooked chicken shredded or rotisserie
- 1 small red onion sliced
- ¼ cup kalamata olive
- ¼ cup crumbled feta cheese
Instructions
- Heat a large skillet over medium heat. Add 6 tortilla wraps, one at a time and heat through for 1-2 minutes, flipping halfway. Transfer to a plate or cutting board.6 tortilla wraps
- Spoon ⅓ cup basil pesto onto the tortillas and use the back of a spoon to to spread it down the center of the tortilla . Add the 1 cup mixed lettuce, 2 tomatoes, 1 cup cooked chicken, 1 small red onion, ¼ cup kalamata olive and ¼ cup crumbled feta cheese among the six wraps..
- Fold the bottom of the tortilla up, fold the sides in and roll into a burrito type shape.
- Cut in half with a sharp knife on an angle. Serve.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
