Chicken Pesto Fold Recipe
All natural chicken breast, organic red pepper, spinach, shredded mozzarella cheese, and basil pesto sauce on an organic white tortilla
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Ingredients
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Filling
Wraps & Finish
Method
Filling
- 1
Prepare and season chicken
Pat the chicken breast dry with paper towels. Lightly pound to even thickness (about 1/2 inch) if one side is much thicker. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.
- 2
Cook chicken
Heat 1 tablespoon olive oil in a skillet over medium-high heat. When shimmering, add the chicken breast and cook 4–5 minutes per side until browned and internal temperature reaches 165°F (74°C). Remove from pan and let rest 5 minutes, then slice thinly across the grain into 1/4-inch strips.
- 3
Slice peppers and wilt spinach
While chicken cooks or rests, core and seed 1/2 red bell pepper and slice into thin strips. In the same skillet over medium heat, add the pepper strips and sauté 2–3 minutes until slightly tender but still bright. Add 1 cup baby spinach and cook 30–60 seconds until wilted. Remove from heat and let cool slightly.
- 4
Combine filling
In a small bowl, toss the sliced chicken with 2 tablespoons basil pesto until evenly coated. If desired, add 1/2 tsp lemon juice to brighten the pesto. Mix in the sautéed red pepper and wilted spinach. Stir in 1/2 cup shredded mozzarella so it begins to melt from the warm ingredients.
Wraps & Finish
- 5
Assemble fold
Lay 1 organic white tortilla on a clean work surface. Spread an additional 1/2 tablespoon pesto in the center of the tortilla (optional for extra flavor). Spoon the chicken, pepper, spinach, and cheese mixture onto the center of the tortilla in a line, leaving about 1.5 inches clear at the edges.
- 6
Fold and toast
Fold the bottom edge up over the filling, then fold the sides toward the center to create a secure fold (or roll tightly like a burrito). Heat a nonstick skillet over medium heat and add 1/2 tablespoon butter or olive oil. Place the folded tortilla seam-side down and toast 1.5–2 minutes per side until golden brown and the cheese is melted. Press gently with a spatula to seal.
- 7
Serve
Remove from skillet and let rest 1 minute. Slice in half on the diagonal if desired and serve warm. Adjust seasoning to taste with a pinch of salt or extra pesto on the side.