These grilled pesto chicken wraps are quick and easy, made with shredded rotisserie chicken and store bought pesto (or homemade!). Loaded with avocado, canned artichoke hearts, mozzarella and Italian seasoning then grilled until crisp and golden brown.
I have been making some variation of these grilled pesto chicken wraps for quite a while. They are always my go to lunch whenever I have any leftover chicken or pesto in the fridge. The artichokes and avocado add texture and a bit of freshness while the arugula brings a nice spiciness. Grilling the wraps not only gives you those delicious crispy golden brown edges, but also keeps them from falling apart.
What You’ll Need to Make Pesto Chicken Wraps
Shredded chicken: I like to use a rotisserie chicken to make things easy, but any leftover chicken you have will work.
Pesto: I’m dairy and nut free, so I always make my own pesto using sunflower seeds and nutritional yeast, but feel free to use your favorite brand or recipe.
Mozzarella: Use vegan mozzarella to make these grilled chicken pesto wraps dairy free or omit entirely.
Avocado: For creaminess and some healthy fats, make sure you choose a ripe avocado for these wraps.
Artichoke hearts: I like to use canned, water packed artichoke hearts because they’re lighter and cheaper than the oil marinated ones. Simply drain and chop them before using.
Italian seasoning: For a little extra flavor. If you don’t have an Italian seasoning spice mix you can replace it with a 1/4 tsp each of thyme, oregano, rosemary and dried basil.
Arugula: For a little spiciness and texture.
Tortillas: Use your favorite tortilla brand, just make sure it’s big enough to hold all the fillings!
How to Make the Best Grilled Pesto Chicken Wraps
Prepare all your fillings: shred the chicken, chop the artichoke hearts and slice the avocado so everything is ready to go. You can also heat up the tortilla for 10-20 seconds in the microwave before building your wrap so it’s easier to fold.
Load it up: start with a layer of mozzarella followed by the shredded chicken, pesto, artichoke hearts, avocado and a pinch of Italian seasoning. Top it off with a handful of arugula. Fold the sides inward and roll it up like a burrito
Grill: you can use a grill pan if you have it, or just a skillet. Preheat whatever you’re using to medium high heat. Wait until it’s quite hot before grilling the wrap. Brush both sides of the wrap with oil and place it seam side down in the skillet. You can also place something heavy on top, such as a lid to a pot if you’re afraid it might fall apart.
Grill the wraps for about 5 minutes per side until golden brown and the cheese has melted. Serve warm and enjoy!
More Recipes to Try:
- Mediterranean meatball pitas
- Honey sesame chickpea lettuce wraps
- Black bean quesadillas with mango Chimichurri sauce