Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces, season with salt and pepper, and cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink in the center.1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Reduce the heat to low. Add the prepared basil pesto to the skillet with the cooked chicken. Stir gently to ensure all the chicken pieces are evenly coated in the vibrant pesto sauce. Cook for another 1-2 minutes, just until the pesto is warmed through and clings to the chicken.1/4 cup prepared basil pesto
- Briefly warm each tortilla in a dry skillet, microwave, or by wrapping them in damp paper towels and microwaving for about 15-20 seconds. This makes them more pliable and less likely to tear when assembling your wraps.8 large whole wheat tortillas
- Lay out a warmed tortilla on a clean work surface. Spoon about one-eighth of the pesto chicken mixture onto the center of the tortilla.8 large whole wheat tortillas
- Evenly distribute the halved cherry tomatoes, diced fresh mozzarella, and thinly sliced red onion over the pesto chicken.1 cup cherry tomatoes, 1/2 cup fresh mozzarella cheese, 1/4 cup red onion
- Fold in the sides of the tortilla towards the center, then tightly roll up the wrap from the bottom, enclosing the filling.
- Repeat the assembly process with the remaining tortillas and filling. If desired, drizzle the finished wraps with balsamic glaze and garnish with fresh basil leaves for an extra burst of flavor. These Bruschetta Chicken Pesto Wraps are best enjoyed immediately.2 tablespoons balsamic glaze, fresh basil leaves
Notes
Store refrigerated wraps in plastic wrap or an airtight container for up to 2 days. Reheat gently in a skillet or microwave. Freezing is not highly recommended.