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Easy Pesto Chicken Wrap

5 Minutes + 15 Minutes Cooking

super easy

2 Wraps (1/2 wrap per serving)

This Easy Pesto Chicken Wrap is packed with juicy chicken, avocado, basil pesto and mozzarella. The wrap packs fresh flavors and pesto in every bite, and it’s really delicious. You can make this wrap in less than 20 minutes for a weekday lunch or dinner.

Did you enjoy this recipe? Then definitely try my Crunchy Chicken Ceasar Salad Wraps or Avocado & Eggs Tortilla Wrap recipe!



Adjust Servings
2 large tortillas
2 thinly sliced chicken breasts
1 tablespoon melted butter
50 grams panko breadcrumbs
2 tablespoons basil pesto
1 large tomato
100 grams mozzarella
1/2 avocado
1 teaspoon dried oregano
salt and pepper to taste
Nutritional Information
469 Calories
25 g Fat
33 g Protein
27 g Carbs
3 g Sugars


Prep the Chicken
Begin by seasoning your thinly sliced chicken breasts with a generous sprinkle of salt and pepper. Drizzle the melted butter over the chicken slices, ensuring that they're coated well. This not only adds flavor but will help our breadcrumb mixture to stick beautifully.
In a bowl, mix the panko breadcrumbs with the dried oregano. Lay out the breadcrumb mixture on a flat plate and press each buttered chicken slice into it, ensuring they are covered entirely. Preheat your air fryer to 180°C. Once hot, place the chicken slices into the basket, ensuring they don't overlap. Cook for 8-10 minutes or until golden brown and crispy. Make sure to turn them halfway for an even cook.
Mark as complete
Wrap it up
Lay out your tortillas on a flat surface. Begin with a generous spread of basil pesto, followed by slices of tomato. Place your crispy chicken pieces next, ensuring an even distribution. Layer the mozzarella, and finally, lay down the avocado slices.
Carefully fold the tortillas, tucking in the ends as you go, creating a neat wrap. In a skillet over medium heat, place the wrapped tortillas and cook on each side for about 2-3 minutes or until they turn golden brown and crispy. Once crisped to perfection, transfer to a plate, slice in half, and serve immediately.
Mark as complete
If you find your tortillas breaking while wrapping, warm them up a bit before layering. This makes them more pliable.
Not a fan of chicken? Breaded tofu, tempeh, or fish can make for delicious alternatives.
Instead of regular tortillas, you can try spinach or tomato wraps for added flavor and color.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. For best results, store components separately and assemble when ready to eat.
If planning to freeze, avoid adding tomato and avocado. Assemble the wraps with chicken, pesto, and cheese. Wrap each tortilla individually in plastic wrap and then place in a freezer bag. They can be frozen for up to a month. Thaw overnight in the fridge and add fresh tomato and avocado before reheating.

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