Pesto Rosso Chicken Recipe

Prep and season

Pat chicken breasts dry. In a bowl combine olive oil, salt, black pepper, garlic powder and dried oregano. Rub the mixture over both sides of the chicken breasts and let sit for 10 minutes at room temperature (or refrigerate up to 2 hours).

Cook chicken

Heat a large skillet over medium-high heat. When hot, add 1 tsp olive oil. Add chicken breasts and cook 5–7 minutes per side, until nicely browned and internal temperature reaches 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes, then slice thinly against the grain into strips.

Make the dressing

In a medium bowl whisk together mayonnaise and sour cream until smooth. Add prepared red pesto, buttermilk, lemon juice, chopped parsley, chives, dried dill, salt and black pepper. Stir until fully combined. Taste and adjust seasoning; refrigerate until assembly. Consistency should be creamy and spreadable; add up to 1–2 tsp water or more buttermilk if you prefer thinner.

Toss chopped romaine lightly with 2–3 tablespoons of the red pesto ranch to coat (reserve the remainder for drizzling). Arrange sliced red onion, chopped bacon and torn basil on top of the dressed romaine. Season lightly with a pinch of salt and pepper if desired.

Warm a nonstick skillet over medium heat. Lightly brush each herb tortilla with the butter or oil and toast 20–30 seconds per side until pliable and slightly golden.

To assemble each handheld: lay a warm tortilla on a plate. Place about half the dressed romaine mixture (approx. 1.5 cups) down the center. Top with half the sliced chicken (approx. 1 breast worth of slices), sprinkle with half the bacon and red onion. Drizzle 1–2 tbs of the reserved red pesto ranch over the chicken and finish with torn basil leaves. Fold or roll tortilla snugly and serve immediately with lemon wedge on the side for optional squeeze.

Repeat assembly for the second handheld. Cut in half if desired and serve warm.