Chicken Pesto Wraps Recipe
Chicken Pesto Wraps Recipe photo by Taste of Home
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Chicken Pesto Wraps Recipe

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“This makes a really quick meal for us," writes Gary Phile from Ravenna, Ohio. "It's so easy-and the cleanup is just as easy if you line the cookie sheet with foil. My wife likes to add a dollop of sour cream in hers and I sometimes use tomato basil pesto sauce."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1/2 pound ground chicken
  • 1 tablespoon canola oil
  • 1/4 cup sun-dried tomato pesto
  • 4 flour tortillas (8 inches), warmed
  • 1/2 cup shredded part-skim mozzarella cheese
  • 8 grape tomatoes, cut in half
  • 4 slices red onion, separated into rings
  • 1 cup shredded lettuce

Nutritional Facts

1 each: 323 calories, 15g fat (4g saturated fat), 46mg cholesterol, 512mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 18g protein.


  1. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes or until no longer pink; drain.
  2. Spread pesto over each tortilla; spoon chicken down the center. Layer with cheese, tomatoes, onion and lettuce; roll up. Yield: 4 servings.
Originally published as Chicken Pesto Wraps in Simple & Delicious March/April 2008, p47

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Eileen614 User ID: 5208174 76650
Reviewed Apr. 1, 2012

"This recipe is awesome. The only thing I did different was to grill chicken breast on my forman grill brushing it with tomato pesto as I grilled it. I always heat my tortillas right on the stove on top of the gas flame and turn them very quickly. After they were heated I brushed them with a light coating of pesto. I served with shredded mozzarella, sweet onion, tomatoes and lettuce. It was THE BOMB!!!"

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