I love this Pesto Chicken Wrap because it takes its cue from the classic Chicken Caesar Wrap and adds some fresh pizzaz with fragrant parsley and dill pesto.
Jump to:
Chicken recipes for picnics are always a crowd-pleaser, and wraps are great because they are so easy to manage. They can usually be made well in advance, as you won’t have to worry about soggy sandwich issues with wraps. You can also serve them hot or cold.
Like my versatile Greek Chicken Salad with Tzatziki, which also makes a great wrap, this chicken wrap takes its cue from a salad recipe. It is a lovely summer sandwich idea thanks to fresh pesto, but it can easily be adapted to the seasons. You could even switch up the flavors using salsa roja instead of pesto for a Mexican-themed Picnic. It’s that versatile.
Ingredients
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
Pesto: For this recipe, I use Dill and Parsley Pesto. You can also use a traditional basil pesto. Instructions for this are in my Pesto Caprese Sandwich recipe and my Pesto Cheese Bread.
Walnuts: You can use pine nuts in the pesto, but I find walnuts are more readily available and a more economical option.
Mayonnaise Dressing: This mayonnaise draws on the classic Caesar dressing by adding a little anchovy for umami, although it does not use parmesan as Caesar dressing does. You can leave it out the anchovy if you don’t like it (even though it doesn’t taste fishy). The pesto contains parmesan, so it is not required in the mayonnaise, but feel free to add a teaspoon or two if you want extra cheese flavor.
Anchovies: You can use anchovy paste or even a dash of Worcestershire Sauce for a milder umami.
Chicken Spices: I season the chicken with a little smoked paprika. It gives the chicken a mild smokey flavor but is not overpowering. You can use a simpler mix of salt, pepper, and oregano if you prefer.
Step by Step Instructions
Prepare the Chicken
Step 1: Cut the chicken into strips.
Place them in a bowl and add olive oil, lemon, and spices (oregano, smoked pepper, garlic powder, salt and pepper to taste). Mix well and rest in the fridge for 10-15 minutes.
Make the Pesto
Step 3: Add parsley, dill, garlic, parmesan, olive oil, and walnuts to a blender or food processor. Blend until you have a nice, thick pesto mixture. if your mixture is too thick, add some more olive oil. Set aside.
Make the Mayonnaise Dressing
Step 4: Put the anchovies, mustard, lemon juice, and egg yolk in a deep dish. Blend or beat with a fork. Note: If mixing with a fork, cut the anchovies into small pieces.
Add the oil in a slow, steady stream while continuously blending with the blender on the lowest blender setting. After the mayonnaise is whipped and the ingredients are mixed, increase to medium and beat for a few more seconds. Set the mayonnaise aside or in the refrigerator while you prepare the salad.
Prepare the Salad & Cook the Chicken
Step 5: Wash the lettuce, cut it into pieces, and place it in a bowl. Cut the cherry tomatoes in half. Add the mayonnaise sauce to the salad and gently toss until well-coated.
Set aside.
Step 6: Heat a griddle pan, or use the BBQ and grill the chicken pieces.
Assemble the Wraps
Step 7: Place the tortilla on a plate or cutting board. Add a generous tablespoon or two of the pesto and spread evenly.
Add the salad with the mayonnaise sauce.
Finally, finish with the chicken fillets.
Step 8: Roll each of the wraps and wrap in baking paper or foil for transporting and serving. Serve warm or cold.
Expert Tips
Tortillas: If your tortillas feel stiff, warm them slightly in the oven or microwave to help them roll tightly without splitting.
Mayonnaise: Ensure your eggs and other ingredients are at room temperature before starting. This helps the emulsion process, making the mayonnaise easier to blend and less likely to break.
The most critical step in making mayonnaise is the slow addition of oil. Start by adding oil, a few drops at a time, while continuously whisking or blending. Once the mixture thickens, you can gradually increase the oil flow to a thin stream.
Related Recipes
Did you try these Chicken Pesto Wraps?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed them.
Creamy Pesto Chicken Wrap
Ingredients
Chicken
- 2 chicken breast fillets - cut into strips
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon oregano
- ½ lemon - Juice only
- 2 tablespoons olive oil
- Salt and pepper to taste
Pesto
- ½ cup fresh parsley
- ¼ cup fresh dill
- 1 garlic clove
- 3 tablespoon walnuts - or pine nuts
- ¼ cup parmesan - finely shredded
- 4 tablespoon olive oil
- Salt to taste
Dressing
- 2 Anchovy fillets - tinned anchovies
- 1 egg yolk
- ⅓ cup sunflower oil
- ½ teaspoon mustard
- 1 teaspoon lemon juice
- Salt to taste
Salad
- 1 Romaine lettuce - washed and chopped
- 1 cup cherry tomatoes - halved
Wrap
- 4 tortilla wraps
Instructions
Prepare the Chicken
- Cut the chicken into strips. Make sure they will fit nicely in the wrap.
- Place them in a bowl and add olive oil, lemon, and spices (oregano, smoked pepper, garlic powder, salt and pepper to taste). Mix well and rest in the fridge for 10-15 minutes.
Make the Pesto
- Add parsley, dill, garlic, parmesan, olive oil, and walnuts to a blender or food processor. Blend until you have a nice, thick pesto mixture. if your mixture is too thick, add some more olive oil. Set aside.
Make the Mayonnaise Dressing
- Put the anchovies, mustard, lemon juice, and egg yolk in a deep dish. Blend or beat with a fork. Note: If mixing with a fork or whisk, cut the anchovies into small pieces.
- Add the oil in a slow, steady stream while continuously blending with the blender on the lowest setting. After the mayonnaise is whipped and the ingredients are mixed, increase to medium and beat for a few more seconds. Set the mayonnaise aside or in the refrigerator while you prepare the salad.
Prepare the Salad & Cook the Chicken
- Wash the lettuce, cut it into pieces, and place it in a bowl. Cut the cherry tomatoes in half. Add the mayonnaise sauce to the salad and gently toss until well-coated. Set aside.
- Heat a griddle pan, or use the BBQ and grill the chicken pieces.
Assemble the Wraps
- Place the tortilla on a plate or cutting board. Add a generous tablespoon or two of the pesto and spread evenly.
- Add the salad with the mayonnaise sauce.
- Finally, finish with the chicken fillets.
- Roll each of the wraps and wrap them in baking paper or foil for transporting and serving. Serve warm or cold.
Notes
- Pesto: For this recipe, I use Dill and Parsley Pesto. You can also use a traditional basil pesto. Instructions are in my Pesto Caprese Sandwich recipe and my Pesto Cheese Bread.
- Mayonnaise Dressing: This mayonnaise draws on the classic Caesar dressing by adding a little anchovy for umami, although it does not use parmesan like Caesar dressing. You can leave it out if you don’t like anchovy (even though it doesn’t taste fishy). The pesto contains parmesan, so it is not required here, but feel free to add a teaspoon or two if you want extra cheese flavor.
- Anchovies: You can use anchovy paste or even a dash of Worcestershire Sauce for a milder umami.
- Chicken Spices: I season the chicken with a little smoked paprika. It gives the chicken a mild smokey flavor but is not overpowering. You can use a simpler mix of salt, pepper, and oregano.
Anonymous
Picnic Lifestyle
Love the flavor combo with the dill.