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I don’t know about you, but I’m always looking for something tasty, easy and inexpensive that I can grab for lunch. It seems like when working a long shift, lunch becomes an afterthought. More often than not I default to either frozen entrees or expensive restaurant food. It’s all I can do to even fit in a lunch break, let alone plan a meal. Enter this delicious pesto chicken wrap. It ticks every requirement box, and do you know what’s even better? It can be made ahead and meal-prepped, just like these Thai chicken wraps. Read on to learn how easy it is to make!
What You’ll Love About This Recipe
If that hasn’t sold you, then let me tell you a little bit more about this wrap. The rice, tomatoes, olives, Feta and pesto and chicken blend together to create a salty, and slightly sweet flavor. The nuts and peas give some a nice crunchy texture. Plus all of the colorful ingredients provide a feast for the eyes. I’m afraid my photos don’t even do this wrap justice. This recipe is so solid, I even gave one of my pesto grilled chicken wraps to my boss.
Ingredients
- 1½ lb boneless, skinless chicken breasts pounded and trimmed. You can sub boneless chicken thighs as well.
- 2 to 3 cups jasmine rice. The amount you use depends on how much rice you want in each wrap. I used 3 to 4 tablespoons of cooked rice per wrap.
- 1 to 2 medium tomatoes diced. I used fresh tomatoes, but you can sub 1/2 of a 14 oz. can of drained diced tomatoes.
- ¾ cup Spanish olives. Sliced.
- ¾ cup raw sugar snap peas. Sliced. These add great crunch and texture, not to mention flavor!
- ¼ cup pine nuts. These also add texture, but they are a little on the pricey side. You can substitute chopped walnuts or almonds, or omit the nuts altogether.
- ⅓ cup feta cheese. Crumbled. Adds salty flavor that pairs well with the pesto.
- ⅓ cup pesto. Necessary for flavor. Trust me!
- 6 spinach tortilla wraps. Any burrito-sized wrap will do. We love spinach for their great color!
Instructions
Step 1. Pound and trim the chicken breasts if the pieces are uneven. I like to marinate my chicken in a marinade of lemon juice, olive oil and garlic. I allowed mine to marinate overnight, but 30 minutes should suffice. You can also just season your chicken with salt and pepper before grilling.
If you would like more info about grilling chicken, Cook the Story has a great detailed guide about how to grill juicy chicken breasts that’s worth checking out!
Step 2. Prepare the rice according to the package directions.
The ingredient amounts are just guidelines. You can adjust the amounts according to your preferences and/or requirements.
Storage
Unassembled Ingredients:
- Grilled Chicken. Store the cooked chicken in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the chicken in a freezer-safe bag for up to 2-3 months. Thaw in the refrigerator before using.
- Rice. Store cooked rice in an airtight container in the refrigerator for up to 4-5 days. If freezing, place the rice in a freezer-safe bag or container, and freeze for up to 1 month. Thaw in the refrigerator or reheat directly from frozen.
- Vegetables (Tomatoes, Sugar Snap Peas, Olives). Store prepped vegetables in separate airtight containers in the refrigerator for up to 2-3 days.
- Pesto. Store pesto in a sealed jar or airtight container in the refrigerator for up to 5-7 days. If you have extra pesto, you can freeze it in an ice cube tray and transfer the frozen cubes to a freezer bag for up to 3 months.
- Spinach Tortilla Wraps. Store in their original packaging or in a sealed plastic bag in a cool, dry place for up to 5-7 days. If you’ve opened the package, store the tortillas in the refrigerator to extend their shelf life.
Assembled Wraps:
- Refrigeration. If you’ve already assembled the wraps, wrap them tightly in aluminum foil or plastic wrap and store them in the refrigerator for up to 2 days.
- Freezing. It’s best to freeze the components separately, but if you need to freeze the assembled wraps, wrap them tightly in aluminum foil and place them in a freezer-safe bag. Freeze for up to 1 month. Thaw in the refrigerator before reheating.
Reheating:
- If refrigerated, unwrap the wrap from foil and warm it in a microwave for 1-2 minutes or until heated through. Alternatively, you can reheat the wrap in the oven at 350 F (175 C) for 10-15 minutes.
- If frozen, allow the wrap to thaw in the refrigerator overnight before reheating.
Related Recipes
Looking for more wrap or sandwich recipes? Check these out!
I can’t stress enough how incredibly delicious this wrap is. Hurry! Go on and make one for yourself!
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This post was first published on October 23, 2015. It has been updated to add more information about ingredients, equipment, and storage. The original recipe is unchanged.
Pesto Chicken Wrap
Equipment
Ingredients
- 1-1/2 lb boneless, skinless chicken breasts pounded and trimmed
- 2-3 cups jasmine rice the amount depends on how much rice you want in each wrap
- 1-2 medium tomatoes diced
- 3/4 cup Spanish olives sliced
- 3/4 cup raw sugar snap peas sliced
- 1/4 cup pine nuts
- 1/3 cup feta cheese crumbled
- 1/3 cup pesto
- 6 spinach tortilla wraps
Instructions
- Pound and trim the chicken breasts if the pieces are uneven. I like to marinate my chicken in a marinade of lemon juice, olive oil and garlic. I allowed mine to marinate overnight, but 30 minutes should suffice. You can also just season your chicken with salt and pepper before grilling. Grill the chicken as you normally would. I used a grill pan. Depending on the size of your chicken breasts and your grilling method, it'll take about 5-8 minutes per side or until the internal temperature reaches 165 F (74 C). Cut chicken into 1-inch pieces.
- Prepare the rice according to the package directions.
- To assemble the wraps: Place one of the spinach tortillas on a plate and cover with a damp paper towel. Microwave on high for 20-25 seconds. Lay the warm tortilla out on a piece of aluminum foil cut large enough to accommodate the tortilla. Lay a bed of rice in the middle of the tortilla, add a few chicken pieces, tomatoes, olives, peas, and pine nuts. Spoon some pesto over the top and finish it off with some crumbled Feta. Beginning with the end closest to you, grab the tortilla and roll the wrap up. While rolling grab the left and right sides of the tortilla and fold them in, keep rolling and tucking in sides, use the foil to help keep everything tight.
These chicken wraps look so healthy, fresh and easy to make for lunch! Thanks 😀
Thanks, Kristi! I’m addicted to them. 😀