Grilled Chicken Pesto In Spinach Tortilla Recipe
Make Grilled Chicken Pesto In Spinach Tortilla Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Pesto
Assembly & Wrap
Method
Chicken & Marinade
- 1
Prepare and marinate chicken
Pat the chicken breasts dry and, if thick, butterfly or pound to an even ~1/2-inch thickness. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 2 minced garlic cloves, 1 tsp salt and 1/2 tsp black pepper. Add chicken and coat well. Marinate at room temperature for 15 minutes or in the refrigerator for up to 2 hours.
- 2
- 3
Grill the chicken
Place chicken on the hot grill or skillet. Cook 4–6 minutes per side (depending on thickness) until an internal temperature of 165°F (74°C) is reached and juices run clear. Remove from heat and let rest on a cutting board for 5 minutes before slicing thinly against the grain into strips.
Pesto
- 4
Make pesto
In a food processor or blender combine 1 cup fresh basil, 1/2 cup baby spinach, 2 tbs pine nuts (or walnuts), 1 garlic clove, 1/4 cup grated Parmesan, 1 tsp lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Pulse while streaming in 1/4 cup olive oil until a smooth but slightly coarse sauce forms. Taste and adjust salt, pepper, or lemon. If too thick, add 1–2 tbs more olive oil or a teaspoon of water.
Assembly & Wrap
- 5
- 6
Assemble wraps
Lay each warm tortilla flat. Spread about 2–3 tbs of pesto evenly down the center of each tortilla. Top with a handful (~1/2 cup) fresh baby spinach, sliced grilled chicken strips (about half the cooked chicken per wrap), sliced roma tomato, a sprinkle of red onion if using, and 1/4 cup mozzarella (or 1/2 cup divided). Season lightly with 1/8 tsp salt and a pinch of black pepper.
- 7
Finish and serve
Fold the sides of each tortilla in, then roll tightly from the bottom up to form a wrap. Optionally place the assembled wraps back on the grill or skillet seam-side down and press gently for 1–2 minutes to seal and melt the mozzarella. Slice in half on the diagonal and serve immediately.