Pesto Chicken and Veggie Wraps
Delicious wraps filled with juicy pesto chicken and fresh veggies, perfect for a quick lunch or dinner.
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Ingredients
Yields 4 servings
- (2) chicken breasts
- (1/2 cups) basil pesto
- (4) whole wheat tortillas
- (1) red bell pepper, sliced
- (1) zucchini, sliced
- (1) carrot, shredded
- (1/2 cups) spinach leaves
- (1 tablespoon) olive oil
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
Instructions
- 1
Start by preheating your grill or stovetop grill pan over medium heat.
- 2
While the grill is heating up, season the (2) chicken breasts with (1/2 teaspoon) salt and (1/4 teaspoon) black pepper.
- 3
Next, spread (1/2 cup) basil pesto evenly over the seasoned chicken breasts.
- 4
Once the grill is hot, add the pesto chicken and grill for about 6-7 minutes on each side or until the chicken is cooked through and reaches an internal temperature of 165°F (75 °C).
- 5
While the chicken is grilling, heat (1 tablespoon) olive oil in a skillet over medium heat.
- 6
Add the (1) sliced red bell pepper, (1) sliced zucchini, and (1) shredded carrot to the skillet. Sauté the veggies for about 5 minutes until they are tender but still crisp.
- 7
Once the chicken is fully cooked, remove it from the grill and let it rest for a few minutes before slicing it into strips.
- 8
To assemble the wraps, take a whole wheat tortilla and layer it with (1/2 cup) spinach leaves, sliced grilled pesto chicken, and sautéed veggies.
- 9
Wrap the tortilla tightly around the filling and slice it in half diagonally. Repeat with the remaining tortillas and fillings.
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