Pesto Chicken Avocado Wraps (Print Version)
Chicken, avocado, and pesto make these wraps a flavorful, satisfying choice for lunch or a light dinner.
# Ingredients:
→ Chicken
01 -
400 g boneless, skinless chicken breasts (2 medium pieces)
02 -
1 tablespoon olive oil
03 -
1/2 teaspoon salt
04 -
1/4 teaspoon ground black pepper
→ Wrap Assembly
05 -
4 large flour tortillas (25 cm diameter)
06 -
1 large ripe avocado, sliced
07 -
120 g cherry tomatoes, halved
08 -
30 g baby spinach or mixed greens
09 -
1/4 small red onion, thinly sliced
→ Pesto Mixture
10 -
60 g basil pesto (store-bought or homemade)
11 -
2 tablespoons mayonnaise or Greek yogurt (optional)
# Steps to Follow:
01 -
Preheat a skillet over medium-high heat. Rub the chicken breasts with olive oil, salt, and pepper on all sides.
02 -
Place the chicken in the skillet and cook for 5–7 minutes per side until golden brown and fully cooked. Transfer to a plate and rest for 5 minutes. Slice thinly across the grain.
03 -
In a small bowl, stir together the basil pesto and mayonnaise or Greek yogurt, if using, until smooth.
04 -
Heat the tortillas briefly in a dry skillet or microwave for a few seconds each until warm and pliable.
05 -
Spread about 1 tablespoon of the pesto mixture over each tortilla. Layer with baby spinach, sliced chicken, avocado, cherry tomatoes, and red onion.
06 -
Fold in the sides of each tortilla and roll up tightly. Slice each wrap in half and serve immediately.
# Additional Notes:
01 -
For a shortcut, substitute grilled turkey or rotisserie chicken. To add variety, incorporate roasted red peppers, cucumbers, or crumbled feta cheese. For a gluten-free option, use gluten-free wraps. Pair with a side salad or vegetable chips for a balanced meal.