Spicy Chicken Pesto Wraps
If you're craving a wrap that’s bursting with bold flavors, rich spices, and a satisfying crunch, these Smoky Chilli Pesto Chicken Wraps are the perfect choice! This recipe brings together tender, spiced chicken, a rich and aromatic sauce, fresh crisp lettuce, and gooey melted cheddar, all wrapped in a soft tortilla and grilled to perfection.
Ingredients
- Chicken Breast 600g – The main protein for the wraps, tender and flavorful.
- Tortillas 4 large – Soft wraps that hold all the delicious fillings.
- Cheddar Cheese 4 slices – Adds creamy, melted goodness.
- Iceberg Lettuce 80g, chopped – Fresh and crunchy for balance.
- Tomatoes 2, chopped – Juicy and sweet for the filling.
- Red Onion 1, chopped – Adds sharpness and depth.
- Green Bell Pepper ½, chopped – Provides a mild, earthy flavor.
- Garlic 3 cloves, minced – Enhances the sauce and filling.
- Tomato Purée 1 tbsp – A concentrated, rich tomato flavor.
- Chilli Pesto 45g – Spicy, bold, and full of flavor.
- Mayonnaise 2 tbsp – Creamy and tangy, perfect for the sauce.
- Ketchup 1 tbsp – Adds a hint of sweetness to the sauce.
- Spices:
- Italian Herbs 1½ tsp
- Smoked Paprika 1½ tsp
- Garlic Granules ½ tsp
- Onion Granules ½ tsp
- Salt & Pepper to taste
- Olive Oil 1 tbsp – For cooking and sautéing.
Instructions
Season & Cook the Chicken
- Generously season the chicken fillets with Italian herbs, smoked paprika, garlic granules, salt, and pepper. Drizzle with olive oil and rub the seasoning in. Heat a pan over medium-high heat and cook the chicken until golden brown and fully cooked through. Once done, transfer to a plate and chop or shred it using two forks.
Sauté the Vegetables
- In the same pan, add a drizzle of olive oil and sauté the chopped red onion until softened. Add the green bell pepper and cook for another minute, followed by the chopped tomatoes. Stir occasionally until the vegetables soften and release their juices.
Build the Sauce & Combine Everything
- Add the minced garlic and stir until fragrant. Sprinkle in smoked paprika, Italian herbs, onion granules, and garlic granules. Season with salt and pepper to taste. Stir in the tomato purée and chilli pesto, then add the water to loosen the mixture. Let it simmer for a few minutes until thickened. Return the shredded chicken to the pan, stirring well to coat it in the flavorful sauce. Cook for another couple of minutes to let the flavors meld together.
Assemble the Wraps
- Take a tortilla and make a single cut from the edge to the center. Divide it mentally into four sections:
- Fill the first quarter with the chicken mixture.
- Add chopped iceberg lettuce to the second quarter.
- Place a slice of cheddar cheese in the third quarter.
- Spread the prepared sauce in the fourth quarter.
- Starting from the first quarter, fold the wrap over itself, creating a compact triangular shape.
Ready to Serve
- Heat a grill pan or a dry frying pan over medium heat. Place the wrap seam-side down and grill for 2-3 minutes on each side until golden brown and crispy.
- Repeat with the remaining wraps. Serve warm and enjoy! ??
Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
