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Think Italian flavors packed into a chewy tortilla—Bruschetta Chicken Pesto Wraps are bursting with creamy mozzarella, juicy tomatoes, herby pesto, and charred chicken. They’re quick to toss together, feel fancy enough for guests, but actually take under half an hour. Hungry family after work? Or a laid-back hang with friends? This handheld bite is easy to switch up with whatever fresh goods you’ve got at home.
I first pulled these together after a long day at the office—wanted something bright that took barely any energy. Now? Whenever there’s leftover chicken or pesto hanging around, this is my go-to lunch. Super quick and tastes fresh every time.
Tasty Ingredients
- Tortillas (flour or whole wheat): Bendable wraps that keep your fillings snug. Grab some that feel soft so they don’t rip apart
- Juicy ripe tomatoes: Sweeter and more flavorful if you go for vine or heirloom kinds
- Fresh mozzarella: Soft and mild, this cheese teams up with the basil and tomatoes. Slicing your own from a ball is best
- Homemade or store pesto: Totally sets the mood, so use basil pesto made fresh if you can, or a chilled one from the store
- Chicken breast (no skin, no bones): Grills up moist and holds lots of flavor. Go for thick, pink pieces without much fat
Simple How-To
- Roll Everything Up:
- Take one tortilla and spread it with a nice smear of pesto using your spoon. Pile chicken strips into the center, then go in with your mozzarella and plenty of chopped tomatoes. For some crunch, sneak in arugula or spinach
- Grill or Heat Chicken:
- Set a grill or pan over medium-high and let it get nice and hot. Season your chicken with salt and pepper, slap it on, and cook both sides for six or seven minutes until the thickest part isn’t pink. Squeeze it—should feel firm. Or use a thermometer and check for 165°F in the thickest part
- Cut and Serve:
- Tightly wrap up your tortilla so nothing sneaks out, then slice it in half. Great as-is or dunked in more pesto or balsamic drizzle for zip
- Slicing the Chicken:
- Take cooked chicken off and let it chill out for five minutes. This keeps it juicy. Slice thin strips—it’ll lay in your wrap without falling out
- Heat Your Equipment:
- Before you start anything, make sure your pan or grill is already heated up. That way, when the chicken hits, you get nice browning and better flavor
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The best is how pesto hugs up to warm chicken and melty cheese, pulling everything together with basil bliss. Made these with my mom on a warm night and we kept sneaking tomato slices before finishing. A little taste of summer right at the table.
Keeping It Fresh
Stash leftovers in the fridge for up to two days, wrapped tightly in foil or plastic. They’re yummiest fresh, but letting things meld overnight makes a great next-day lunch. Hold off on the tomatoes until you’re about to eat for less sogginess.
Swapping Stuff
If you’re in a hurry, use leftover turkey or grab a store rotisserie chicken. Want a plant-based swap? Grill up eggplant or zucchini and pile on extra mozzarella. Gluten-free or low-carb wraps totally work too—switch for any food needs.
Easy Serving Ideas
Pair these with simple greens tossed in balsamic and olive oil to round out the plate. Add some kettle chips or roast veggies for crunch. Cut the wraps into smaller bits and they’ll disappear fast as party snacks.
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Where It All Comes From
Bruschetta started as a classic Italian starter—crunchy bread loaded with tomato, basil, garlic, and olive oil. This version picks up those garden flavors and wraps them in something easy you can hold. Fresh basil pesto is another Italian must—it’s the herby, nutty hit that makes any bite pop.
Frequently Asked Questions About Recipes
- → What's the best way to keep grilled chicken juicy?
Let it sit for a bit after cooking before you slice it up. That helps the moisture stay locked in.
- → Can I use a different type of cheese?
Go for provolone or even fontina if you want something besides mozzarella. They both melt well and taste great.
- → Which greens should I add for some crunch?
Toss in some spinach or arugula before you roll the wraps. Both pack a crunch and keep things fresh.
- → What’s a good swap if I don’t have basil pesto?
Sun-dried tomato pesto or a scoop of olive tapenade both work as tasty swaps for basil pesto.
- → Can I put these wraps together ahead of time?
Grill and slice the chicken early if you want. For the best texture, wait to wrap everything up until you're ready to eat.
- → How do I warm up leftovers?
Just wrap them in foil and heat in a skillet or low oven. That keeps the tortilla soft and stops the filling from drying out.