Can I use rotisserie chicken for Pesto Chicken Wraps?

Yes! Rotisserie chicken is perfect. It saves time and adds great flavor. Simply shred or chop it into bite-size pieces before mixing with pesto.

Can I make these wraps gluten-free?

Absolutely. Just use gluten-free tortillas or wraps , and the rest of the ingredients stay the same.

How long do these wraps keep?

Store leftover wraps in an airtight container in the refrigerator for up to 3 days . For best texture, warm them in a skillet before eating.

Can I replace the Caesar dressing?

Definitely. Some cooks swap in feta dressing or Greek yogurt dressing , and it works beautifully.

What if I don’t have capers?

No problem. Simply skip them or replace with a small splash of extra lemon juice for brightness. The dressing will still taste fantastic.

Pesto Chicken Wraps: 7 Incredible Flavorful Steps

Name: Pesto Chicken Wraps
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups cooked chicken, chopped; ⅓ cup pesto (add more if needed); 3 tablespoons grated Parmesan (optional); 4 large tortillas or wraps; 4 cups romaine lettuce, shredded; 1 cup cherry tomatoes, sliced; ½ cup mayonnaise; 2 tablespoons olive oil; 3 tablespoons fresh lemon juice; ¼ cup grated Parmesan; 2 garlic cloves; 1½ tablespoons capers with brine; 2 teaspoons Dijon mustard; 2 teaspoons Worcestershire sauce; ¼ teaspoon salt; ¼ teaspoon freshly cracked black pepper

Description

These Pesto Chicken Wraps are a quick and flavor-packed meal perfect for busy weeknights or easy lunches. Tender chicken coated in vibrant basil pesto is paired with crisp romaine, juicy cherry tomatoes, and creamy homemade Caesar dressing, all wrapped in a warm tortilla. Ready in under 20 minutes, these wraps deliver bold flavor, satisfying texture, and a fresh bite in every mouthful.

Ingredients

Pesto Chicken

2 cups cooked chicken, chopped
⅓ cup pesto (add more if needed)
3 tablespoons grated Parmesan (optional)

Wraps

4 large tortillas or wraps
4 cups romaine lettuce, shredded
1 cup cherry tomatoes, sliced

Caesar Dressing

½ cup mayonnaise
2 tablespoons olive oil
3 tablespoons fresh lemon juice
¼ cup grated Parmesan
2 garlic cloves
1½ tablespoons capers with brine
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
¼ teaspoon salt
¼ teaspoon freshly cracked black pepper

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Instructions

Chop the cooked chicken into small bite-size pieces and place in a large bowl.
Add pesto to the chicken and mix well until every piece is evenly coated.
Prepare the Caesar dressing by adding mayonnaise, olive oil, lemon juice, Parmesan, garlic, capers with brine, Dijon mustard, Worcestershire sauce, salt, and pepper to a blender or food processor. Blend until smooth and creamy.
In a medium bowl, combine shredded romaine and sliced cherry tomatoes. Add half of the Caesar dressing and toss until evenly coated.
Lay a tortilla flat and add a portion of the romaine salad mixture to the center.
Top the salad with a generous scoop of pesto chicken and sprinkle with extra Parmesan if desired.
Fold the sides of the tortilla inward and roll it tightly like a burrito.
For a warm wrap, heat a skillet over medium heat with a light spray of oil. Place the wrap seam-side down and toast for 2–3 minutes per side until lightly golden.
Slice in half and serve immediately with extra dressing for dipping if desired.

Notes

Rotisserie chicken works perfectly for this recipe and saves time.

Pesto can vary in oil content, so start with ⅓ cup and add more if needed.

Greek yogurt can replace mayonnaise for a lighter dressing option.

Avoid overfilling the wrap to keep it easy to roll and eat.

Store leftover wraps in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Main Course
Method: Stovetop / Assembled
Cuisine: American

Nutrition

Serving Size: 1 wrap
Calories: 583 kcal
Sugar: 3 g
Sodium: 970 mg
Fat: 45 g
Saturated Fat: 9 g
Unsaturated Fat: 28 g
Trans Fat: 0.1 g
Carbohydrates: 21 g
Fiber: 2 g
Protein: 24 g
Cholesterol: 71 mg