Why These Grilled Chicken Pesto Wraps Will Be Your New Go-To Meal

For years, the chicken pesto panini has held a special place in my heart, often a treat I’d indulge in at local cafes. While undeniably delicious, those paninis can often come with a hefty calorie and fat count. This inspired me to create a version that captures every bit of that beloved flavor profile while being significantly lighter and healthier. My Grilled Chicken Pesto Wraps achieve just that, offering a bright, fresh, and incredibly satisfying experience that won’t derail your dietary goals.

What makes these wraps truly exceptional is the harmonious blend of ingredients. The homemade fresh basil pesto bursts with aromatic goodness, complemented by the sweet tang of ripe plum tomatoes. Melted mozzarella cheese and perfectly seasoned chicken breast provide a comforting, fulfilling core, all encased in a soft, golden-brown wrap. It’s a dish that feels decadent and comforting, yet remains surprisingly light – making it perfect for any season, especially as a taste of spring no matter the time of year.

Whether you’re looking for a speedy lunch, a delightful dinner, or an exciting addition to your meal prep rotation, these “wrap-inis” are incredibly versatile. They reheat beautifully, making leftovers a joy to anticipate. Prepare to fall in love with a recipe that is as enjoyable to make as it is to eat!

The Ultimate Grilled Chicken Pesto Wraps Recipe

Crafting these delicious wraps is simpler than you might think. Follow these straightforward steps to create a meal that’s packed with flavor and goodness. This recipe yields 6 servings, making it ideal for family meals or batch cooking for the week ahead.

Ingredients

• 2 tablespoons extra virgin olive oil, divided
• 1 garlic clove, minced
• 1 teaspoon dried basil
• 1 lb raw boneless skinless chicken breasts, cut into bite-sized pieces (kitchen shears make this quick and easy!)
• 2 tablespoons pine nuts
• ¾ cup fresh basil leaves
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon water
• 1 teaspoon lemon juice
• 1 whole garlic clove
• Pinch of nutmeg
• Salt & pepper to taste
• ½ cup shredded 2% reduced fat Mozzarella cheese
• 6 light original Flatout wraps
• 1 plum tomato, diced

Instructions

1. Prepare the Chicken: In a large skillet, heat one tablespoon of extra virgin olive oil over medium-high heat. Add the minced garlic clove and dried basil, stirring for about a minute until the garlic becomes fragrant. Introduce the bite-sized chicken pieces to the pan, stirring to ensure they are evenly coated with the herb-infused oil. Cook for 5-7 minutes, or until the chicken is thoroughly cooked through and no longer pink. Transfer the cooked chicken, along with any excess oil, to a medium-sized mixing bowl and set aside.
2. Toast the Pine Nuts: Place a small, dry skillet over medium heat. Add the pine nuts and toast for 1-2 minutes, stirring frequently, until they turn a beautiful golden brown. Be watchful, as pine nuts can burn quickly.
3. Make the Pesto Filling: To the mixing bowl containing the cooked chicken, add the remaining tablespoon of olive oil, the toasted pine nuts, fresh basil leaves, Parmesan cheese, water, lemon juice, the whole garlic clove, a pinch of nutmeg, and salt and pepper to taste. If you have a food processor, it’s highly recommended to combine all the pesto ingredients (pine nuts, fresh basil, Parmesan, water, lemon juice, whole garlic, nutmeg, 1 tbsp olive oil, salt, pepper) in it and process until a smooth, fragrant pesto paste forms. Then, combine this fresh pesto with the cooked chicken. Finally, fold in the shredded Mozzarella cheese. Mix all ingredients thoroughly until well combined, creating a rich and flavorful filling.
4. Assemble the Wraps: Lay a Flatout wrap on a clean, flat surface. Spoon approximately 1/6 of the chicken pesto mixture (about 2.5 ounces by weight) onto the center of each wrap. Spread the mixture lengthwise, leaving about an inch of space at each end. Generously sprinkle about 1/6 of the diced plum tomatoes over the chicken pesto filling. To secure the filling, fold in the shorter 1-inch ends of the Flatout over the mixture first, then fold in the longer sides, creating a neat, tightly rolled wrap.
5. Grill the Wraps: Lightly mist your large skillet or a grill pan with cooking spray and bring it to medium-low heat. Carefully place the assembled wraps, fold-side down, onto the skillet. (You may need to cook them in batches, typically two at a time.) Lightly mist the tops of the wraps with cooking spray as well. Cook for 3-4 minutes on the first side, or until golden brown and crispy. Flip the wraps and continue to cook for another 3-4 minutes, until the second side is also golden and the cheese inside is delightfully melted. Once cooked, remove from the pan, cut each wrap in half diagonally, and serve immediately for the best experience.

Tips for Success and Delicious Variations

Maximizing Flavor and Texture

• Fresh Pesto is Key: While store-bought pesto can work in a pinch, making your own fresh basil pesto truly elevates these wraps. The vibrant, aromatic flavors are unparalleled.
• Don’t Overcook Chicken: Keep your chicken tender and juicy by ensuring you cook it just until done. Overcooked chicken can become dry and stringy.
• Toasting Pine Nuts: This step is crucial for enhancing the nutty flavor. Keep an eye on them, as they can burn quickly.
• Tight Wraps: Rolling the wraps tightly ensures the filling stays put and makes for easier grilling and eating.
• Pan-Frying vs. Grilling: If you don’t have a grill pan, a regular non-stick skillet works perfectly. The goal is a golden, slightly crispy exterior and warm, melty interior.

Creative Variations to Try

• Protein Power: Substitute chicken with cooked shrimp, crumbled turkey sausage, or even chickpeas for a vegetarian option.
• Cheese Please: Experiment with different cheeses! Provolone, fontina, or a blend of Italian cheeses would be fantastic. For a spicier kick, try a pepper jack.
• Veggie Boost: Add finely chopped spinach, sun-dried tomatoes (rehydrated if packed dry), or thinly sliced bell peppers to the filling for extra nutrients and flavor.
• Spice It Up: A pinch of red pepper flakes in the pesto or chicken seasoning can add a pleasant warmth.
• Different Wraps: While Flatouts are recommended for their lightness, you can use whole wheat tortillas, spinach tortillas, or even gluten-free wraps to suit your preferences.

Meal Prep and Storage Tips

These Grilled Chicken Pesto Wraps are excellent for meal prepping. You can prepare the chicken pesto filling ahead of time and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, simply assemble the wraps and grill them fresh. This makes for an incredibly quick and convenient lunch or dinner on busy weekdays.

Once assembled and grilled, the wraps are best enjoyed immediately. However, leftovers can be stored in the refrigerator for 1-2 days and reheated gently in a skillet or toaster oven for a few minutes until warmed through. Be aware that the wraps might lose some crispness upon reheating, but the flavors will still be delicious.

Nutritional Information & Weight Watchers Details

This recipe for Grilled Chicken Pesto Wraps is a fantastic choice for those monitoring their calorie intake or following a Weight Watchers plan. Each wrap is designed to be a satisfying and healthy meal option.

• To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

Nutrition Information (per 1 wrap serving):

MyWW SmartPoints (per 1 wrap serving):

(SmartPoints calculated using the recipe builder on weightwatchers.com)

• Green: 6 SmartPoints
• Blue: 5 SmartPoints
• Purple: 5 SmartPoints

Weight Watchers Points Plus (per 1 wrap serving):

7 per serving

(Points Plus calculated using the recipe builder on weightwatchers.com)