Pesto Chicken Wrap

Pesto grilled chicken wrap on a white plate

You'll be amazed at how delicious, flavor-packed and easy these pesto grilled chicken wraps are! This is sure to become one of your go-to recipes for lunch.

Prep Time20

Cook Time10

Total Time30

Servings: wraps

Calories: 625kcal

Ingredients

1-½ 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
¾ cup Spanish olives sliced
¾ cup raw sugar snap peas sliced
¼ cup pine nuts
⅓ cup feta cheese crumbled
⅓ 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 160°F (71°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.

Notes

The ingredient amounts are not exact. They can be adjusted to your personal preference.

Nutrition