Why You’ll Love This Recipe
I love how fast and flexible these wraps are. They come together in under 20 minutes and use simple ingredients I often have on hand—like leftover chicken, pesto, and tortillas. The homemade Caesar dressing adds a rich, tangy kick, and I can customize each wrap depending on what I have in the fridge. Whether I eat them cold or toast them in a skillet, they always feel like something special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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cooked chicken (leftover grilled or rotisserie)
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pesto (homemade or store-bought)
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grated parmesan (optional)
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wraps (tortilla-style)
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romaine, shredded
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cherry tomatoes, sliced
Caesar Dressing:
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mayo (or plain Greek yogurt)
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olive oil
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fresh lemon juice
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grated parmesan
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garlic cloves
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capers and brine
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dijon mustard
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Worcestershire sauce
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salt
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fresh cracked pepper
Directions
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I start by chopping the cooked chicken into small, bite-sized pieces and setting it aside.
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If I’m making my own pesto, I prepare it at this stage, otherwise I use my favorite store-bought brand.
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I shred the romaine lettuce and slice the cherry tomatoes, then set those aside as well.
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For the Caesar dressing, I blend all the ingredients—mayo, olive oil, lemon juice, parmesan, garlic, capers with brine, dijon mustard, Worcestershire, salt, and pepper—until smooth and creamy. I taste and adjust the salt if needed.
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In a medium bowl, I toss the romaine and tomatoes with half of the dressing to make a simple Caesar-style salad.
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In another bowl, I mix the chopped chicken with the pesto until evenly coated.
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To assemble the wraps, I layer the salad mixture in the center of each wrap, then top with a generous scoop of pesto chicken.
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I like to sprinkle extra parmesan on top and sometimes add a little more dressing inside—or save it for dipping.
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I fold the wraps burrito-style and either serve them fresh or toast them in a lightly oiled skillet, seam side down, for 2–3 minutes per side until golden and warm.
Servings and Timing
This recipe makes 4 wraps, which is perfect for a quick family meal or to prep a few lunches ahead.
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
Variations
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I swap romaine for baby spinach or arugula for a peppery twist.
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Sometimes I add avocado slices or red onion for more texture.
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For a lower-carb version, I wrap everything in large lettuce leaves instead of tortillas.
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I’ve used sun-dried tomato pesto for a deeper, richer flavor.
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I skip the Caesar dressing and just use hummus or a light vinaigrette when I want something lighter.
Storage/Reheating
I store leftover wraps in an airtight container in the fridge for up to 3 days.
If the wraps are already assembled, I avoid freezing them to prevent sogginess.
To reheat, I place the wrap in a dry skillet over medium heat for a few minutes on each side until warmed through and lightly crisped.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely. I often use my favorite jarred pesto when I’m short on time. Just adjust the amount based on how oily or thick it is.
What kind of chicken works best?
I use leftover grilled chicken or rotisserie chicken for ease. Any cooked, shredded, or chopped chicken will work.
Can I make these wraps ahead of time?
Yes, I prep all the fillings in advance and assemble just before eating to keep the wraps from getting soggy.
Can I skip the Caesar dressing?
If I want a lighter option, I skip the dressing or replace it with a drizzle of lemon juice and olive oil. But the Caesar dressing adds tons of flavor.
How do I keep the wraps from falling apart?
I avoid overfilling them and make sure to roll them tightly. Toasting them in a skillet also helps seal them and adds a nice texture.
Conclusion
Chicken Pesto Wraps are one of my favorite go-to meals when I need something quick, flavorful, and satisfying. I love how versatile they are, and they always hit the spot—whether I’m making lunch on the fly or prepping ahead for busy days. With creamy pesto, crisp veggies, and a burst of Caesar flavor, these wraps are anything but ordinary.
Print
Chicken Pesto Wraps
- Total Time: 20 minutes
- Yield: 4 wraps
Description
Quick and flavorful wraps made with juicy chicken, fresh pesto, and Caesar-dressed veggies. Perfect for lunch or a light dinner.
Ingredients
Wraps:
2 cups cooked chicken (leftover grilled or rotisserie)
⅓ cup pesto (add more as needed)
3 tablespoons grated parmesan (optional)
4 wraps (tortillas)
4 cups romaine, shredded
1 cup cherry tomatoes, sliced
Caesar Dressing:
½ cup mayo (Greek yogurt can be used as a substitute)
2 tablespoons olive oil
3 tablespoons fresh lemon juice
¼ cup parmesan, grated
2 garlic cloves
1 ½ tablespoons capers and brine
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
¼ teaspoon salt
¼ teaspoon freshly cracked pepper
Instructions
Chop the cooked chicken into small bite-sized pieces. Set aside.
Shred the romaine and slice the cherry tomatoes. Set aside.
Add all Caesar dressing ingredients into a small food processor or blender. Blend until smooth. Taste and adjust seasoning if needed.
In a medium bowl, toss the romaine and tomatoes with half of the Caesar dressing until well coated.
In a separate bowl, mix chopped chicken with the pesto until evenly coated.
Assemble the wrap by adding the romaine-tomato salad mix to the center of the wrap.
Top with pesto chicken, a sprinkle of parmesan, and a drizzle of remaining dressing (optional).
Fold the wrap like a burrito.
Optional: Heat a skillet over medium heat, lightly oil it, and toast the wraps seam-side down for 2–3 minutes per side.
Serve immediately or store in an airtight container for up to 3 days.
Notes
Use rotisserie or leftover grilled chicken for convenience.
Moisture level will vary depending on the pesto and chicken used—adjust pesto quantity as needed.
Greek yogurt can replace mayo for a lighter Caesar dressing.
These wraps are delicious both warm or cold.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dinner, Main Course
- Method: No-cook (optionally pan-toasted)
- Cuisine: American
