Pesto Chicken Wraps with Sun-Dried Tomatoes

This pesto chicken wrap bursts with Mediterranean flavor from the moment you bite in. It consists of grilled/pan-seared chicken coated in basil pesto, rolled in a soft tortilla wrap with mashed avocado, shredded mozzarella, lettuce, and diced sun-dried tomatoes. Finished in the skillet, every mouthful accompanies the tender chicken with sweet, earthy flavors. It’s speedy enough for a quick lunch, yet hearty enough to be devoured for dinner with a side of crispy fries or fresh salad.

Pesto chicken wraps (cut in half and stacked on a plate).

Ingredients Board

If you want to make these pesto chicken wraps, you’ll need the following:

Ingredients on a board for the pesto chicken wraps.

For 4 wraps:

  • Tortilla Wraps – 4 regular flour tortillas (8-inch diameter)
  • Chicken – 1 lb chicken breast (2 large chicken breasts)
  • Shredded Mozzarella – 1 cup shredded mozzarella (low-moisture mozzarella)
  • Avocado – 2 small or 1 large avocado
  • Sun-Dried Tomatoes – 1/3 cup sun-dried tomatoes
  • Pesto – 1/2 cup fresh basil pesto (4 tbsp for the chicken and 4 tbsp to serve on the side)
  • Iceberg Lettuce – 1/4 iceberg lettuce
  • Oregano – 1/2 tsp dried oregano
  • Garlic Powder – 1/4 tsp garlic powder
  • Salt – 1/2 tsp kosher salt (if using regular salt, then use 1/4 tsp)
  • Black Pepper – 1/4 tsp ground black pepper
  • Olive Oil – 2 tbsp olive oil

Instructions with Photos

Step 1. Slice the chicken breast in half lengthwise (butterflying it but cutting all the way through and separating the halves). Then, using a meat mallet or a rolling pin, pound it out so it’s even in thickness (so that it cooks evenly).

Chicken breasts (halved and thin).

Step 2. Season the chicken with salt, pepper, oregano, and garlic powder. To a hot frying pan or grill pan (over medium-high heat), add 1 tbsp of olive oil. When the oil is hot, add the chicken (laying it away from you so the oil doesn’t splash towards you). You should hear a light sizzle. Cook the chicken for about 3 minutes, then flip it and cook until it’s cooked through (about another 3 minutes).

Note: The chicken breast is fully cooked when the meat thermometer reads 165°F (74°C) (and it’s no longer pink on the inside).

Pan-searing the seasoned chicken.
seasoned chicken in a frying pan

Step 3. Set the cooked chicken aside to rest for about 5 minutes (spreading about 1 tbsp of pesto on each chicken breast half).

cooked chicken breasts with pesto on top

Step 4. Get the assembly board ready.

  • Roughly mash the avocado.
  • Chop the sun-dried tomatoes.
  • Shred/thinly slice the iceberg lettuce.
  • Slice the chicken breast against the grain.
Board with the ingredients ready for the wraps
Chicken with pesto on top (sliced)

Step 5. Assemble each wrap with 1/4th of the ingredients (in this order).

  1. the shredded mozzarella,
  2. mashed avocado,
  3. chicken breast slices,
  4. chopped sun-dried tomatoes, and
  5. iceberg lettuce.
Adding all the ingredients to the tortilla

Step 6. Fold each wrap (see the photos below for the step-by-step on the best way to fold the wraps).

Fold the sides first.

Folding the tortilla wrap sides

Then, fold the top over the folded side edges and the filling.

Folding the top edge of the wrap

Roll tightly (but carefully not to break the tortilla). Place the wraps seam down on the plate to hold them together. In the next step, we’ll place them seam down in the frying pan to seal them.

Rolled tortilla wrap.

Step 7. To a frying pan (or grill pan) over medium heat, add a drizzle of olive oil and toast the wraps for 1-2 minutes on each side until the wraps are golden on the outside and the mozzarella has melted inside the wraps. Serve warm with the extra pesto on the side.

Toasting the wraps in a frying pan.

Serving Ideas

Serve the wrap on its own or with a side of rosemary potato wedges, these air-fryer parmesan baby potatoes, or these air-fryer potato bites!

For a lighter pairing, try a salad. My tomato feta mint salad or arugula parmesan salad are great options.

You could also enjoy it with a side of roasted veggies.

Pesto chicken wraps halved and stacked (cross-section)

More Wrap Recipes

If you enjoyed this wrap, here’s a creamy chicken wrap with a basil aioli to try.

For veggie options, try this eggplant feta wrap or this grilled halloumi wrap.

Which ones did you make? What did you serve them with? I’d love to know in the comments!

Printable Recipe Card

Pesto Chicken Wraps with Sun-Dried Tomatoes

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 wraps

Ingredients

  • 4 regular flour tortillas 8-inch diameter
  • 1 lb chicken breast 2 large chicken breasts
  • 1 cup shredded mozzarella low-moisture
  • 2 small or 1 large avocado
  • 1/3 cup sun-dried tomatoes
  • 1/2 cup fresh basil pesto 4 tbsp for the chicken and 4 tbsp to serve on the side
  • 1/4 iceberg lettuce
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1/2 tsp kosher salt if using regular salt, then use 1/4 tsp
  • 1/4 tsp ground black pepper
  • 2 tbsp olive oil

Instructions

  • Slice the chicken breast in half lengthwise (butterflying it but cutting all the way through and separating the halves). Then, using a meat mallet or a rolling pin, pound it out so it’s even in thickness (so that it will cook evenly).
  • Season the chicken with salt, pepper, oregano, and garlic powder. To a hot frying pan or grill pan (over medium-high heat), add 1 tbsp of olive oil. When the oil is hot, add the chicken (laying it away from you so the oil doesn’t splash towards you). You should hear a light sizzle. Cook the chicken for about 3 minutes, then flip it and cook until it’s cooked through (about another 3 minutes). Note: The chicken breast is fully cooked when the meat thermometer reads 165°F (74°C).
  • Set the cooked chicken aside to rest for about 5 minutes (spreading about 1 tbsp of pesto on each chicken breast half).
  • Get the assembly board ready. (Roughly mash the avocado. Chop the sun-dried tomatoes. Shred/thinly slice the iceberg lettuce. Slice the chicken breast against the grain.)
  • Assemble each wrap with 1/4th of the ingredients (in this order): the shredded mozzarella, mashed avocado, chicken breast slices, chopped sun-dried tomatoes, and shredded iceberg lettuce.
  • Fold each wrap (see the photos in the post for the step-by-step on the best way to fold the wraps). Fold the sides first. Then, fold the top over the folded side edges and the filling. Roll tightly (but carefully not to break the tortilla). Place the wraps seam down on the plate to hold them together. In the next step, we’ll place them seam down in the frying pan to seal them.
  • To a frying pan (or grill pan) over medium heat, add a drizzle of olive oil and toast the wraps for 1-2 minutes on each side until the wraps are golden on the outside and the mozzarella has melted inside the wraps. Serve warm with the extra pesto on the side.

Enjoyed this recipe? Here’s some more to try:

Feel free to pin this wrap recipe to one of your lunch or easy dinner boards, ready for when you want to go shopping for ingredients.

Pesto Chicken Wraps

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