This Chicken Pesto Wrap is the perfect quick and easy lunch or dinner when you need something fast, fresh, and full of Mediterranean flavor. With rotisserie chicken, vibrant pesto, and sun-dried tomatoes, it comes together in minutes.
A Quick Look at the Recipe
✅ Recipe Name: Chicken Pesto Wrap
🕒 Ready In: ~10 minutes
👪 Serves: 1
🍽 Calories: ~750 (estimated)
🥣 Main Ingredients: Spinach tortilla, rotisserie chicken, pesto, sun-dried tomatoes, feta, greens
📖 Dietary Info: Easily made dairy-free or gluten-free with simple swaps
👌 Difficulty: Very easy - assemble and enjoy
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This version keeps everything simple while still feeling satisfying, and it's easy to customize with gluten-free or dairy-free swaps. The combination of creamy cheese, crisp greens, and savory chicken makes this mediterranean chicken wrap ideal for meal prep or a grab-and-go lunch.
If you want more quick ideas for easy lunches, try our Tzatziki Chicken Salad, Tuna Poke Bowl, or Cucumber Subs. These all pair effortlessly with this chicken pesto wrap for simple weekly rotations.
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Why You'll Love This Chicken Pesto Wrap:
Bright Mediterranean flavor: Pesto, sun-dried tomatoes, and feta give every bite a bold, fresh taste.
No cooking required: Rotisserie chicken and ready-to-use ingredients make this an effortless meal.
Perfect for quick lunches: Ready in 10 minutes and easy to pack for work, school, or on the go.
Customizable for any diet: Simple gluten-free or dairy-free swaps make it fit your needs without changing the flavor.
Great for meal prep: Wrap it tightly and refrigerate for an easy grab-and-go lunch later in the week.
Key Ingredients:
- spinach tortilla. A large wrap that holds everything together; use a gluten-free tortilla if needed.
- spreadable cheese. Adds a creamy base that helps the wrap stay together. Use a dairy-free spread if preferred.
- rotisserie chicken. Tender, flavorful, and ready to use, perfect for quick lunches. Dice or shred for easy layering.
- sun-dried tomatoes. Packed in oil and herbs for rich Mediterranean flavor and a little chewiness.
- pesto. Brings vibrant basil flavor and moisture to the wrap; use our cilantro pesto or choose dairy-free pesto if needed.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different wrap: Swap the spinach tortilla for whole wheat, gluten-free, low-carb, or sun-dried tomato wraps. Choose something sturdy enough to hold the fillings.
- Make it dairy-free: Use dairy-free spreadable cheese and dairy-free feta, and choose a dairy-free pesto to keep the same creamy, tangy flavor profile.
- Boost the veggies: Add sliced cucumbers, tomatoes, red onion, or roasted peppers for extra crunch and freshness.
- Try it lighter: Skip the spreadable cheese, use less feta, or add more greens for a lower-calorie wrap that still tastes great.
- Turn it into a bowl: Serve all the ingredients over spring mix or quinoa with a drizzle of pesto for a quick Mediterranean chicken bowl.
How to Make Chicken Pesto Wrap:
- Step 1: Lay the spinach wrap flat on a cutting board. Spread the soft cheese evenly in the center. Add the spring mix greens on top of the cheese.
- Step 2: Add the chicken, either warm or cold, in an even layer over the spring mix.
- Step 3: Next, add the sun-dried tomatoes on top of the chicken. Drizzle the pesto over the chicken and finish with crumbled feta.
- Step 4: Fold the sides inward, then roll from the bottom up to create a firm, compact wrap that holds the fillings in place.
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Recipe Notes & Tips:
- Dry the greens well: Excess moisture from un-dried greens can make the wrap soggy. Pat them dry or use a salad spinner.
- Chop the chicken small: Smaller pieces make the wrap easier to roll tightly and prevent uneven bites.
- Use oil-packed sun-dried tomatoes: They blend more smoothly with the pesto and add better texture than dry-packed versions.
- Warm the tortilla first: A quick 5-10 seconds in the microwave makes it more flexible and prevents cracking when rolling.
- Roll tightly before slicing: A firm roll keeps all the fillings in place and gives you clean, even halves when cut.
How to Store:
Refrigerator: For best texture, store the components separately, greens, chicken, pesto, and cheeses, in airtight containers for up to 3 days. Assemble right before eating to keep the tortilla from getting soggy.
Assembled wrap: If the wrap is already assembled, wrap it tightly in plastic wrap or foil and refrigerate for up to 24 hours. The greens will soften slightly but it will still hold together well.
Freezer: Not recommended. Tortillas, greens, and pesto do not freeze well once assembled, and the texture becomes watery once thawed.
Chicken Pesto Wrap FAQs:
A chicken pesto wrap typically includes cooked or rotisserie chicken, fresh greens, basil pesto, and a soft tortilla. This version adds Mediterranean-inspired ingredients like sun-dried tomatoes, feta cheese, and a creamy spreadable cheese base for extra flavor and moisture. You can customize it with gluten-free wraps, dairy-free cheese, or additional vegetables.
Yes, you can make a chicken pesto wrap ahead of time, but for the best texture, store the fillings separately and assemble just before eating. If you need a grab-and-go option, assemble the wrap and refrigerate it tightly wrapped for up to 24 hours. Using well-dried greens and a sturdy tortilla helps prevent sogginess.
To make a chicken pesto wrap gluten-free, use a certified gluten-free tortilla and check that your pesto is GF. For a dairy-free version, use dairy-free spreadable cheese, dairy-free feta, and a pesto made without Parmesan. The flavors remain bright and fresh even with these swaps.
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Chicken Pesto Wrap
Ingredients
- 1 spinach tortilla wrap
- 3 tablespoons spreadable cheese
- 1 cup spring mix
- ½ cup shredded chicken
- 3 tablespoons sun-dried tomatoes
- 3 tablespoons pesto
- 2 tablespoons crumbled feta cheese
Instructions
- Lay the spinach wrap flat on a cutting board. Spread the soft cheese evenly in the center, leaving the edges clean so the wrap rolls tightly.
- Add the spring mix greens on top of the cheese. Spoon the chopped rotisserie chicken over the greens, then sprinkle on the sun-dried tomatoes. Drizzle the pesto over the chicken and finish with crumbled feta.
- Fold the sides inward, then roll from the bottom up to create a firm, compact wrap that holds the fillings in place.
- Cut the wrap in half with a serrated knife. Enjoy immediately, or wrap tightly and refrigerate for later.
Nutrition
Notes
- Dry the greens well: Excess moisture from un-dried greens can make the wrap soggy. Pat them dry or use a salad spinner.
- Chop the chicken small: Smaller pieces make the wrap easier to roll tightly and prevent uneven bites.
- Use oil-packed sun-dried tomatoes: They blend more smoothly with the pesto and add better texture than dry-packed versions.
- Warm the tortilla first: A quick 5-10 seconds in the microwave makes it more flexible and prevents cracking when rolling.
- Roll tightly before slicing: A firm roll keeps all the fillings in place and gives you clean, even halves when cut.
Jean says
My new go-to quick lunch. So much more affordable than ordering out.
Kae says
my favorite thing to make with leftover chicken!
Jake P says
Awesome recipe! It came together so quickly and the flavors were super fresh definitely adding this one into the lunch rotation