Grilled Chicken Pesto Wraps
I am so excited about these Grilled Chicken Pesto Wraps. One of my absolute favorite things to order at restaurants and coffee shops is a chicken pesto panini. I don’t get them very often because they can be pretty high in fat and calories, but man are they delicious. This wrap captures all of the delectable flavors from my favorite sandwich and clocks in at less than half the calories and half the points of the panini I’d get at the local coffee shop. I’m pretty sure I’m going to be making these all the time. The fresh basil pesto and ripe plum tomatoes make this wrap taste bright and fresh and Spring-y, while the melty cheese, and seasoned chicken make it decadent and filling. Since it’s a wrap but it’s served warm and golden right out of the pan I think it’s more of a “wrap-ini.” Whatever you’d like to call it, these Grilled Chicken Pesto Wraps are hands down my new favorite wrap/sandwich/lunch and I’m so excited to share the recipe with you all. Also to eat the leftovers. Yum. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
leftover filling…yum
Grilled Chicken Pesto Wraps
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 1 garlic clove, minced
- 1 teaspoon dried basil
- 1 lb raw boneless skinless chicken breasts, cut into bite-sized pieces (I used kitchen shears – it’s faster than using a knife!)
- 2 tablespoons pine nuts
- ¾ cup fresh basil leaves
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon water
- 1 teaspoon lemon juice
- 1 garlic clove
- Pinch of nutmeg
- Salt & pepper to taste
- ½ cup shredded 2% reduced fat Mozzarella cheese
- 6 light original Flatouts
- 1 plum tomato, diced
Instructions
- In a large skillet, bring one tablespoon of the oil over medium high heat. Add the minced garlic clove and dried basil and stir into oil. Cook for about a minute until garlic is fragrant. Add the chicken to the pan and stir to coat chicken with the oil and herbs. Cook for 5-7 minutes until chicken is cooked completely through. Remove chicken along with any excess oil to a medium-sized mixing bowl and set aside.
- Bring a small dry skillet over medium heat and add the pine nuts. Cook for 1-2 minutes, stirring occasionally until nuts are golden brown.
- Add the remaining tablespoon of oil, toasted pine nuts, fresh basil leaves, Parmesan cheese, water, lemon juice, whole garlic clove, nutmeg, salt and pepper to the bowl of your food processor and process until minced together into a pesto paste. Add the pesto to the reserved mixing bowl with the chicken. Add the Mozzarella cheese and mix all ingredients together until well combined (see photo above).
- Lay a flatout wrap on a clean surface and spoon 1/6 of the chicken pesto mixture (about 2.5 ounces by weight) onto the center of each flatout and spread the mixture lengthwise, leaving about an inch at each end. Sprinkle about 1/6 of the diced tomatoes over the chicken. Fold in the 1” ends of the flatout over the filling and then fold in the long ends to cover it.
- Lightly mist the large skillet with cooking spray and bring over medium-low heat. Place the wraps fold-side down onto the skillet (I did them in batches of two) and mists the tops with cooking spray as well. Cook for 3-4 minutes or until bottom is golden. Flip the wraps and continue to cook another 3-4 minutes until golden on the other side. Cut in half and serve.
Notes
7 per serving (P+ calculated using the recipe builder on weightwatchers.com)
This looks delicious! I’d eat pesto on pretty much anything. I made a batch of homemade pesto for the first time last year, and made enough that I was able to freeze a bunch of it for later (I froze it in ice cube trays so I’d have individual servings). Love the idea of a chicken pesto wrap!
In these kinds of recipes, are the herb leaves measured loose or packed?
This looks super delicious Em!! 🙂
Just finished making this….soo good
Just made this for lunch, so yummy!!! Thanks!! 🙂
These were awesome. Even my 4 year old and 1 year old loved it!
Love these wrap recipes you come up with… they’re quick, easy, reheat well and are super filling for low points. Oh and they always end up being super tasty! 😉 Can’t wait to try these!
How much pesto do you end up with? I’m trying to get rid of a jar of store bought pesto and I’m wondering how much to use!
I make this all the time. One of my favs of your awesome recipes! Thanks so much.
This one is a household favorite. One of my EB top10
Looks amazing and can’t wait to try! What kind of sides would you recommend?
Awesome recipe! Love it! I added a roasted red pepper. Thanks.
I can’t wait to make this! Are there any sides you would recommend? We love pesto on anything:)
I love roasted veggies as a side, but soup or a salad would be awesome as well 🙂
Made this as a meal prep for the week to eat at lunch. SOOO GOOD. I kept the pesto chicken mix in a Tupperware container, brought wraps with me and kept them both in the break room fridge. Warmed up the chicken in the microwave for just a minute then scooped them onto the tortilla and grilled them in a panini grilled. Super healthy and super good. The pesto sauce was so easy to make and this is a must try!!! Thank you for the recipe!!
Thank you for this recipe. My husband mentioned to me that he noticed how many calories are in one of his favorite lunches at the airport. He’s been diagnosed with diabetes and so now he’s reading labels. I asked him what the wrap had in it and I looked it up and your blog came up. I showed him the picture and the list of ingredients. He said that’s exactly like the one he mentioned. We made it for dinner tonight and he thought it was really easy to make and tasted just like the one he used to get at the airport. We appreciate your effort in posting this for us. This will be a regular in our meal rotation now.
Tastes great. Thanks for sharing!