Imagine biting into a warm tortilla that cradles tender chicken, crisp vegetables, and a luxuriously creamy avocado‑basil pesto. That first mouthful delivers a burst of herb‑bright flavor balanced by a subtle, buttery richness that keeps you reaching for the next bite.
What makes this wrap special is the marriage of a classic pesto—ripe avocado, fresh basil, and Parmesan—with a light Greek‑yogurt base, turning a traditionally oil‑heavy sauce into a silky, low‑fat dressing that clings perfectly to every ingredient.
This dish is perfect for busy families, lunch‑box heroes, or anyone craving a wholesome, handheld meal that feels indulgent without the guilt. Serve it for a quick weeknight dinner, a picnic, or a protein‑packed lunch.
The process is straightforward: grill or pan‑sear the chicken, blend a vibrant avocado pesto, toss everything together, and roll it up in a soft tortilla. In under 40 minutes you’ll have a restaurant‑quality wrap ready to enjoy.
Why You'll Love This Recipe
Bright, Herb‑Forward Flavor: Fresh basil and lemon juice lift the avocado pesto, delivering a lively, garden‑fresh taste that brightens every bite.
Quick, One‑Pan Cooking: The chicken cooks in a single skillet, minimizing cleanup while still achieving a juicy, caramelized exterior.
Balanced Nutrition: Lean protein, healthy fats from avocado, and plenty of veggies make these wraps a complete, nutrient‑dense meal.
Hand‑Held Convenience: Wrapped in a soft tortilla, the dish is portable, making it perfect for lunches, picnics, or on‑the‑go snacking.
Ingredients
For these wraps I rely on fresh, vibrant components that each play a distinct role. The chicken breasts provide lean protein and a sturdy base, while the mixed greens and vegetables add crunch and color. The avocado‑basil pesto brings creaminess without heavy cream, and the whole‑wheat tortillas keep the dish wholesome and satisfying. Together they create a balanced, flavorful handheld.
Main Ingredients
- 4 boneless, skinless chicken breasts (about 1½ lb)
- 4 large whole‑wheat tortillas
- 2 cups mixed salad greens
- ½ cup cherry tomatoes, halved
- ¼ cup thinly sliced red onion
Avocado Pesto Sauce
- 1 ripe Hass avocado, pitted and scooped
- 1 cup fresh basil leaves, packed
- 2 cloves garlic, minced
- 2 Tbsp freshly squeezed lemon juice
- ¼ cup grated Parmesan cheese
- ¼ cup plain Greek yogurt
- 2 Tbsp extra‑virgin olive oil
- Salt and freshly ground black pepper, to taste
Seasonings & Extras
- 1 tsp smoked paprika
- 1 tsp sea salt
- ¼ tsp freshly cracked black pepper
The avocado provides a buttery mouthfeel while the basil delivers aromatic freshness. Lemon juice adds a bright acidity that cuts through the richness, and Greek yogurt contributes silkiness without extra fat. Parmesan deepens the umami profile, and a drizzle of olive oil helps emulsify everything into a glossy sauce that clings to the chicken and vegetables alike.
Step-by-Step Instructions
Preparing the Chicken
Pat the chicken breasts dry, then slice each breast horizontally to create two thinner cutlets. Season both sides with sea salt, smoked paprika, and cracked black pepper. Let the seasoned meat rest for 5 minutes; this short rest allows the spices to penetrate and ensures a juicy interior once cooked.
Cooking the Chicken
- Heat the skillet. Place a large non‑stick skillet over medium‑high heat and add 1 Tbsp olive oil. When the oil shimmers (about 30 seconds), it’s hot enough to sear without burning.
- Sear the cutlets. Lay the chicken pieces in a single layer, leaving space between them. Cook for 3‑4 minutes without moving; this develops a golden‑brown crust that locks in moisture. Flip and cook the other side for another 3‑4 minutes until the interior reaches 165 °F.
- Rest the meat. Transfer the chicken to a cutting board and let it rest for 5 minutes. Resting redistributes the juices, preventing a dry bite and making the later slicing easier.
Making the Avocado Pesto
While the chicken rests, combine the avocado, basil, garlic, lemon juice, Parmesan, Greek yogurt, olive oil, salt, and pepper in a food processor. Pulse until the mixture is smooth but still has a slight texture. Taste and adjust seasoning—extra lemon brightens the sauce, while a pinch more salt balances the avocado’s richness.
Assembling the Wraps
- Slice the chicken. Cut the rested chicken into thin strips, about ¼‑inch wide. Thin slices distribute flavor evenly throughout each bite.
- Layer the fillings. Lay a tortilla flat, spread 2 Tbsp of avocado pesto across the surface, then add a handful of mixed greens, cherry‑tomato halves, red‑onion slices, and a generous portion of chicken strips.
- Roll and serve. Fold the sides of the tortilla inward, then roll tightly from one edge to the other. Slice the wrap diagonally for a clean presentation. Serve immediately while the tortilla is warm and the pesto is fresh.
Tips & Tricks
Perfecting the Recipe
Use a meat thermometer. Checking for 165 °F guarantees safety while preventing overcooking, which can dry out the chicken.
Let the chicken rest. A brief resting period lets juices redistribute, resulting in a moister, more tender filling.
Blend the pesto at low speed. Over‑processing can turn the avocado into a puree; a few pulses keep a pleasant bite.
Flavor Enhancements
Add a splash of white wine vinegar or a pinch of red‑pepper flakes to the pesto for extra brightness and heat. A drizzle of toasted pine nuts before serving adds a subtle crunch and nutty depth.
Common Mistakes to Avoid
Avoid over‑filling the tortilla; excess filling can cause tearing and make rolling difficult. Also, don’t let the avocado pesto sit uncovered for too long—oxidation will darken it and diminish flavor.
Pro Tips
Warm the tortillas. Heat each tortilla for 10 seconds in a dry skillet; this makes them pliable and prevents cracking.
Prep the pesto ahead. Blend the sauce up to 24 hours in advance and store it in an airtight container; the flavors meld beautifully.
Use a mandoline for veggies. Uniformly thin slices of onion and tomato create a balanced texture and speed up prep.
Variations
Ingredient Swaps
Replace chicken with grilled shrimp, sliced turkey breast, or firm tofu for a vegetarian twist. Swap basil for cilantro and add a dash of cumin for a Mexican‑inspired flavor. Use spinach tortillas for extra color and nutrients.
Dietary Adjustments
For a dairy‑free version, omit Parmesan and replace Greek yogurt with coconut‑milk yogurt. Gluten‑free diners can use corn or rice tortillas, ensuring they’re labeled 100 % gluten‑free. To keep it keto, skip the tortilla and serve the chicken and pesto over lettuce leaves.
Serving Suggestions
Pair the wraps with a light quinoa salad, roasted sweet‑potato wedges, or a chilled cucumber‑mint soup. A side of pickled red onions adds a tangy contrast, while a simple fruit salad rounds out the meal with natural sweetness.
Storage Info
Leftover Storage
Cool the wraps to room temperature, then wrap each tightly in parchment and place them in an airtight container. Refrigerate for up to 3 days. If you need longer storage, separate the chicken and pesto from the tortillas, freeze in zip‑top bags, and use within 2 months.
Reheating Instructions
Reheat chicken and pesto in a skillet over medium heat for 3‑4 minutes, stirring gently. Warm tortillas in a dry pan for 10 seconds per side, then re‑assemble the wrap. Avoid microwaving the avocado pesto alone, as it can turn grainy; a quick stir with a splash of water restores its creaminess.
Frequently Asked Questions
This Creamy Avocado Pesto Chicken Wrap delivers bright, herb‑forward flavor, lean protein, and a handheld convenience that fits any busy schedule. With clear steps, handy tips, and flexible variations, you’ll feel confident recreating it again and again. Feel free to experiment with proteins, veggies, or spice levels—making the recipe truly yours. Enjoy every bite of this fresh, satisfying wrap!
