This post may contain affiliate links, please see Vic Eat’s privacy policy for details.
Sun-dried tomatoes, basil pesto, marinated artichokes, tomatoes, red onion, arugula, fresh basil, mozzarella cheese and seasoned chicken all packed into a flour tortilla and grilled to perfection. These Mozzarella Tomato Pesto Chicken Wraps are refreshing and full of flavour. They make the perfect quick lunch that can be meal prepped or a delicious dinner option.
Why You'll Love This Mozzarella Tomato Peso Chicken Wrap
- These wraps require very simple ingredients and are so easy to make! Made with mostly household ingredients these wraps require minimal prep and effort to put together.
- You can meal prep a few wraps for the week! Make a big batch of these wraps and you can take them for an easy quick lunch.
- Customize these wraps to your linking. Make this wrap vegan or vegetarian by omitting the chicken/mozzarella. Optionally, you could add in chickpeas or other veggies that would delicious as well.
Ingredients Needed
4 Large Flour Tortillas
1 Tablespoon Olive Oil
2 Skinless Boneless Chicken Breasts, butterflied
1/2 Teaspoon: Salt, Pepper, Garlic Powder, Onion Powder, Italian Seasoning
2 Tomatoes, sliced
4 Tablespoons Basil Pesto
1 Cup Mozzarella, shredded
1/3 Cup Marinated Artichoke Hearts, chopped
1/3 Cup Sun-Dried Tomatoes, chopped
2 Teaspoons Sun-Dried Tomato Oil
1/3 Cup Red Onion, sliced
1 Cup Arugula
Handful Fresh Basil
Olives, for garnish
How To Make These Mozzarella Tomato Pesto Chicken Wraps
Start by butterflying the chicken breast and seasoning each side of each chicken breast.
Add olive oil to a pan and heat on medium heat, add chicken to the pan and cook until 165 degrees F. Once the chicken is cooled, cut up the chicken into slices. *(see notes)
Chop up the artichoke hearts, sun-dried tomatoes, tomato, and red onion. Shred the mozzarella cheese as well.
Chop up the artichoke hearts, sun-dried tomatoes, tomato, and red onion. Shred the mozzarella cheese as well.
Assemble the wrap by adding pesto to the base of the wrap, a few chicken slices, 1/4 cup of mozzarella, 2 tomato slices, 2 tablespoons of chopped artichokes, 2 tablespoons of chopped sun dried tomatoes, 2 tablespoons of red onion, 1/4 cup arugula and a few basil leaves to a flour tortilla.
Roll up the tortilla wrap tightly and repeat the assembly process with the rest of the wraps.
In a pan, add add sun-dried tomato oil and heat on medium heat. Add the wraps seam side down and warm the wrap until both sides are golden brown.
Serve the wrap with olives and enjoy! 🙂
Equipment & Products Needed
Basil Pesto
Sun-Dried Tomatoes in Oil
Non-Stick Pan
Notes + Tips for Mozzarella Tomato Pesto Chicken Wraps
- Use pre-cooked chicken if you have it on hand! This recipe calls for searing fresh chicken breasts and chopping them up for the wraps but you can just use leftover chicken for this recipe too.
- Panini press these wraps instead of pan frying them! If you are lucky enough to have a panini press, you can use that to grill the wraps.
- Try not to over stuff the wraps. I know it is hard trying not to add too much to the wraps but less is more when it comes to wraps and will make it easier to roll up the tortilla at the end.
Other Lunch Recipes from Other Creators That I LOVE!
More Lunch/Dinner Recipes You Will Love
jump
Ingredients:
- 4 Large Flour Tortillas
- 1 Tablespoon Olive Oil
- 2 Skinless Boneless Chicken Breasts, butterflied
- 1/2 Teaspoon: Salt, Pepper, Garlic Powder, Onion Powder, Italian Seasoning
- 2 Tomatoes, sliced
- 4 Tablespoons Basil Pesto
- 1 Cup Mozzarella, shredded
- 1/3 Cup Marinated Artichoke Hearts, chopped
- 1/3 Cup Sun-Dried Tomatoes, chopped
- 2 Teaspoons Sun-Dried Tomato Oil
- 1/3 Cup Red Onion, sliced
- 1 Cup Arugula
- Handful Fresh Basil
- Olives, for garnish
Instructions:
- Start by butterflying the chicken breast and seasoning each side of each chicken breast.
- Add olive oil to a pan and heat on medium heat, add chicken to the pan and cook until 165 degrees F. Once the chicken is cooled, cut up the chicken into slices. *(see notes)
- Chop up the artichoke hearts, sun-dried tomatoes, tomato, and red onion. Shred the mozzarella cheese as well.
- Assemble the wrap by adding pesto to the base of the wrap, a few chicken slices, 1/4 cup of mozzarella, 2 tomato slices, 2 tablespoons of chopped artichokes, 2 tablespoons of chopped sun dried tomatoes, 2 tablespoons of red onion, 1/4 cup arugula and a few basil leaves to a flour tortilla.
- Roll up the tortilla wrap tightly and repeat the assembly process with the rest of the wraps.
- In a pan, add add sun-dried tomato oil and heat on medium heat. Add the wraps seam side down and warm the wrap until both sides are golden brown.
- Serve the wrap with olives and enjoy! 🙂
Video
Notes
Nutrition
jump2
