Grilled Pesto Chicken Wrap * Recipe

Prep and marinate

If chicken breasts are thick, butterfly them or pound to an even 3/4" thickness. Pat dry. In a bowl combine 6 tbs prepared basil pesto, 1 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Add chicken and coat thoroughly. Cover and refrigerate for 20–30 minutes (or up to 2 hours) to let flavors penetrate.

Preheat grill or pan

When ready to cook, preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grill grates or pan with 1 tbs olive oil to prevent sticking.

Grill the chicken

Place marinated chicken on the hot grill. Cook 4–6 minutes per side depending on thickness, until grill marks form and internal temperature reaches 165°F (74°C). Avoid moving the chicken too much to allow good sear. Total cooking time will be about 8–12 minutes.

Rest and slice

Transfer chicken to a cutting board and let rest 5 minutes. Slice into thin strips about 1/2" wide for easy wrapping.

Prepare vegetables

While chicken rests, core and thinly slice the tomato and thinly slice half a cucumber. In a bowl toss the sliced tomato and cucumber with 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Tear or wash lettuce leaves and pat dry.

Warm tortillas

Warm the large flour tortillas for 10–20 seconds per side in a dry skillet or microwave 15–20 seconds covered with a damp paper towel so they are pliable and won’t crack when folded.

Build the wraps

Lay a warm tortilla flat. Optional: spread 1 tsp extra pesto in the center of the tortilla. Place about 1 cup lettuce leaves on the lower third of the tortilla, add 1/4 of the sliced grilled pesto chicken (about 1/2 cup), then top with a quarter of the tomato-cucumber mixture. Sprinkle with about 2 tbs freshly grated Parmesan cheese.

Fold and serve

Fold the bottom edge up over the filling, fold in the sides, then roll tightly to form a wrap. If desired, secure with a toothpick and cut in half on a diagonal. Repeat with remaining tortillas and ingredients. Serve immediately while chicken is warm.

Makes 4 wraps. For meal prep, keep pesto-marinated cooked chicken chilled separately and assemble wraps just before eating to prevent sogginess. Leftover chicken keeps 3–4 days refrigerated.