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Creamy Pesto Chicken Wraps Recipe

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Creamy Pesto Chicken Wraps Recipe

Need a quick dinner that’s bursting with flavor? These Creamy Pesto Chicken Wraps are straight-up fire—juicy chicken, fresh pesto, and melty cheese all wrapped in a crispy tortilla. Perfect for a fast lunch or dinner in the UK, US, or Australia. This easy recipe is about to be your new go-to! Want more savory goodness? Check out our Fluffy Semolina Bread with Chicken or Red Pesto Beef Buns.

Creamy Pesto Chicken Wraps with juicy chicken and melty cheese, perfect for a quick savory meal

Ingredients for the Chicken Mixture

This filling is savory, creamy, and totally delicious:

  • 25 ml olive oil – for cooking.
  • 140 g yellow onion (1 onion, chopped) – adds sweetness.
  • 400 g chicken thighs – juicy and flavorful.
  • 4 g onion powder (1⅓ tsp) – savory boost.
  • 2 g garlic powder (⅔ tsp) – aromatic kick.
  • 2 g ground cumin (⅔ tsp) – warm spice.
  • 2 g cayenne powder (⅔ tsp) – brings the heat.
  • 1.5 g black pepper (½ tsp) – sharp bite.
  • 5 g salt (⅚ tsp) – seasons it right.
  • 35 g fresh green pesto – vibrant flavor.
  • 100 ml heavy cream – creamy texture.
  • 25 g Parmesan cheese – nutty depth.
  • 60 g tomato (half a tomato, diced) – fresh touch.
  • 80 g grated cheese – melty goodness.

Wrap and Filling

For assembling the wraps:

  • Tortillas – the base.
  • Gouda cheese – for richness.
  • Fresh green pesto – extra flavor.
  • Mozzarella – for stretchy cheese pulls.
  • Tomato – for freshness.

How to Make Creamy Pesto Chicken Wraps

These wraps are quick and easy—let’s get to it:

  1. Cook the chicken: Heat 25 ml olive oil in a frying pan over medium heat. Sauté 140 g chopped onion for 2–3 minutes. Add 400 g diced chicken thighs, 4 g onion powder, 2 g garlic powder, 2 g cumin, 2 g cayenne, 1.5 g black pepper, and 5 g salt. Cook for 4–5 minutes until chicken is done.
  2. Make it creamy: Stir in 35 g pesto and 100 ml heavy cream. Simmer 5 minutes until slightly thickened.
  3. Add cheese and tomato: Mix in 25 g Parmesan, 60 g diced tomato, and 80 g grated cheese. Cook 2–3 minutes until creamy.
  4. Assemble wraps: Lay a tortilla flat. Add a slice of Gouda, a scoop of chicken mixture, a dab of pesto, and some mozzarella.
  5. Fold: Fold tortilla into a square by tucking in sides and rolling tightly.
  6. Prep for baking: Place wraps in an oven dish. Brush with pesto, sprinkle with grated cheese, Parmesan, and tomato slices.
  7. Bake: Bake at 200°C (400°F) for 10 minutes, until cheese is melted and bubbly.

Why These Wraps Are a Game-Changer

These Creamy Pesto Chicken Wraps are legit amazing—spicy, creamy, cheesy, and wrapped in a crispy tortilla. They’re perfect for a quick dinner, lunch, or even meal prep. The pesto and cheese combo? Total flavor bomb.

Tips for Perfect Pesto Chicken Wraps

Wanna make these next-level? Here’s the lowdown:

  • Use fresh pesto for the best flavor, but store-bought works too.
  • Don’t overfill the tortillas to avoid messy folding.
  • Chicken thighs stay juicier than breast, but either works.
  • Serve with a side salad or hot sauce for extra flair.

Frequently Asked Questions

What are Creamy Pesto Chicken Wraps?

Creamy Pesto Chicken Wraps are savory tortillas filled with spiced chicken, fresh pesto, creamy sauce, and melty cheese, baked until golden.

How long does it take to make Creamy Pesto Chicken Wraps?

Prep and cooking take about 25–30 minutes, including baking time.

Can I use store-bought pesto for this recipe?

Yes, store-bought pesto works great, but fresh homemade pesto adds extra flavor.

How do I store Creamy Pesto Chicken Wraps?

Wrapping It Up

These Creamy Pesto Chicken Wraps are a total vibe—quick, tasty, and perfect for any meal. Whether you’re in the UK, US, or Australia, they’re a crowd-pleaser. Give ‘em a try and let us know how they turn out in the comments! Need more easy recipes? Check out our recipe collection.

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