Why You’ll Love This Grilled Chicken Pesto Wrap

• It’s a complete meal in your hand. You get your protein, your greens, and your carbs all wrapped up neatly. No need for extra sides or utensils—it’s the ultimate in convenient, satisfying eating.
• The flavor combination is simply unbeatable. The smoky, charred notes from the grilled chicken pair magically with the fresh, garlicky punch of the pesto. It’s a classic for a very good reason.
• It’s incredibly versatile. Feel free to swap the arugula for spinach, add some sun-dried tomatoes, or use a different cheese. This recipe is a fantastic template for your own creations.
• It’s perfect for meal prep. You can grill the chicken ahead of time and assemble the wraps throughout the week for a grab-and-go lunch that’s miles better than anything you can buy.

Ingredients & Tools

• 2 boneless, skinless chicken breasts (about 1 lb or 450 g)
• 1 tbsp olive oil
• 1/2 tsp each salt and black pepper
• 1/2 cup basil pesto (homemade or a good-quality store-bought jar)
• 4 large (10-inch) flour tortillas or wraps
• 1 cup fresh mozzarella cheese, torn or sliced
• 2 cups fresh arugula
• 1 large tomato, thinly sliced (optional)

Tools: A grill or grill pan, tongs, a small bowl, a cutting board, and a sharp knife.

The quality of your pesto really makes a difference here—if you have five extra minutes, whipping up a quick homemade version with fresh basil, pine nuts, and good olive oil will elevate this wrap to a whole new level. But a little secret? A trusted store-bought brand works perfectly well for those busy days.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes

Before You Start: Tips & Ingredient Notes

• Pound your chicken breasts. If your chicken breasts are particularly thick, gently pound them to an even ½-inch thickness. This ensures they cook quickly and evenly, staying juicy throughout without drying out the thinner edges.
• Let your chicken rest. This might be the most repeated tip in cooking, but it’s for a good reason! Letting the grilled chicken rest for 5-10 minutes before slicing allows the juices to redistribute. If you slice it immediately, all those delicious juices will run out onto your cutting board.
• Warm your tortillas. A cold tortilla straight from the package is more likely to crack and tear when you fold it. A quick 15-20 second warm-up in a dry skillet or the microwave (covered with a damp paper towel) makes them pliable and easy to work with.
• Don’t overstuff the wrap. It’s tempting to load it up with every good thing, but a little restraint is key to a successful fold. You want just enough filling to be satisfying without causing a blowout on the first bite.

How to Make Grilled Chicken Pesto Wrap

Serving Suggestions

Complementary Dishes

• A simple side salad — A light mix of greens with a lemony vinaigrette provides a fresh, acidic contrast that cuts through the richness of the pesto and cheese beautifully.
• Oven-baked sweet potato fries — For a more substantial meal, the sweetness of the fries is a fantastic pairing with the savory, herbal notes of the wrap.
• A bowl of tomato soup — Embrace the classic combo! Dipping the wrap into a creamy, warm soup is the ultimate comfort food experience, especially on a cooler day.

Drinks

• A crisp Italian Pinot Grigio — The bright acidity and citrus notes of this white wine complement the basil and garlic in the pesto without overpowering the dish.
• Sparkling water with lemon — Sometimes, a simple, bubbly non-alcoholic option is all you need to cleanse the palate between bites and keep everything feeling light.
• An ice-cold lager — The crisp, clean finish of a good lager is a perfect match for the smoky grilled chicken and the hearty nature of a wrap.

Something Sweet

• Lemon sorbet — The intense, sharp citrus flavor is a palate-cleansing dream after the rich and savory wrap, leaving you feeling refreshed.
• Fresh berries with a dollop of cream — Simple, fresh, and not too heavy. The natural sweetness of ripe strawberries or raspberries is a lovely, light way to end the meal.
• A small square of dark chocolate — A piece of high-quality dark chocolate (70% or higher) provides a bitter, sophisticated finish that contrasts nicely with the meal’s herbaceous notes.

Top Mistakes to Avoid

• Mistake: Using a cold tortilla. This is the number one reason wraps fall apart. A cold tortilla is stiff and will crack along the folds. Taking that extra 20 seconds to warm it up transforms it into a flexible vessel that seals perfectly.
• Mistake: Spreading pesto to the edges. When you spread the pesto all the way to the edge, it acts as a lubricant, preventing the tortilla from sticking to itself when you fold it. Keep the pesto in the center to create a “glue zone” for a secure seal.
• Mistake: Slicing the chicken hot off the grill. I’ve messed this up before too… and ended up with dry chicken. Letting it rest is non-negotiable for a juicy result. All those precious juices need time to settle back into the meat fibers.
• Mistake: Overfilling the wrap. It seems like a good idea at the time, but an overstuffed wrap is impossible to fold neatly and will likely burst. Less is more—you can always make a fifth wrap if you have extra filling!

Expert Tips

• Tip: Make a double batch of pesto. Pesto freezes incredibly well. Spoon any extra into an ice cube tray, freeze, then pop the cubes into a freezer bag. You’ll have instant pesto ready for pasta, sandwiches, or your next wrap craving.
• Tip: Add a layer of barrier. If you’re packing this wrap for lunch later, spread a very thin layer of butter or cream cheese on the tortilla *before* the pesto. This creates an extra barrier that helps prevent the tortilla from getting soggy from the pesto’s oil.
• Tip: Get creative with your greens. Arugula adds a lovely peppery kick, but baby spinach, watercress, or even a mix of fresh herbs like mint and parsley can add exciting new dimensions of flavor.
• Tip: Grill your tortillas. For an extra layer of flavor and texture, place your assembled (but not yet folded) wrap on the hot grill for 30-60 seconds before folding. This gives you delightful grill marks and a slightly crispy exterior.

FAQs

Can I make these wraps ahead of time?
Absolutely! They are fantastic for meal prep. The key is to let all the components cool completely before assembling. Assemble the wraps, wrap them very tightly in parchment paper and then foil, and store them in the fridge for up to 2 days. The parchment paper helps wick away a little moisture. I wouldn’t recommend freezing them, as the tortilla can become gummy and the greens will wilt upon thawing.

What’s the best way to reheat a wrap?
If you prefer your wrap warm, I’d recommend reheating the components separately. Warm the sliced chicken gently in the microwave or a skillet, and warm the tortilla separately. Then assemble. Reheating a fully assembled wrap can make the tortilla tough and the greens sad and wilted. If you must reheat it whole, do so in a toaster oven or a conventional oven at 350°F (175°C) for 10-15 minutes to keep the tortilla from getting soggy.

Can I use a different protein?
Of course! This recipe is very adaptable. Leftover rotisserie chicken is a fantastic shortcut—just shred it and toss it with a bit of pesto before assembling. Grilled shrimp, thinly sliced steak, or even chickpeas (tossed in pesto and roasted until slightly crispy) would all be delicious alternatives. The pesto is the star that brings everything together.

My wrap keeps falling apart. What am I doing wrong?
This usually comes down to two things: overfilling or a cold tortilla. Go back to the folding instructions in Step 5—that initial tuck is crucial. Also, double-check that your tortilla is warm and pliable. If you’re still having trouble, you can secure the final wrap with a toothpick through the center, but remember to remove it before eating!

Is there a way to make this gluten-free or low-carb?
Yes, easily! For a gluten-free version, simply use your favorite gluten-free tortilla or wrap—many great options are available now. For a low-carb option, you can use a large lettuce leaf like romaine or butter lettuce as your wrap. It creates a wonderfully fresh, crunchy vessel, though the folding technique will be a bit different (think more of a burrito bowl in a leaf!).