Italian Chicken Wraps
This super simple Italian Wrap recipe is an easy meal that combines pesto chicken, provolone cheese, fresh veggies, and zesty Italian dressing in a soft tortilla. Perfect for a delicious lunch or light dinner.
Be sure to try BBQ Chicken Wraps and Strawberry Spinach Chicken Wraps next!
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This fast, easy, delicious Italian chicken wrap is filled with tender chicken, fresh veggies, and bold flavors of pesto, Parmesan, and zesty Italian dressing. It takes just minutes to whip up for a quick lunch or dinner, and it's so easy to customize with whatever's in the fridge.
❤️You're Going to Love These
- Bold Italian flavors with pesto, Italian dressing, Parmesan, and provolone.
- A quick, easy meal prep recipe for lunch or dinner.
- Wholesome meal filled with lean chicken breast and fresh veggies
- Easy to customize by swapping ingredients or serving cold or warm.
🍋Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Shredded chicken. Use rotisserie chicken or any leftover chicken breasts or chicken thighs, shredded or cubed. Or make a fresh batch of poached chicken, baked chicken, or breaded chicken tenders.
- Pesto. Store-bought or homemade basil pesto -- or switch it up with sundried tomato pesto.
- Burrito-sized flour tortillas. You'll need large soft flour tortillas so you have plenty of room for filling. Use any plain or flavored tortilla like sun-dried tomato (pictured above) or spinach herb.
- Tomatoes. Roma tomatoes are nice and meaty, and removing the seeds is so easy.
🥬Variations or Substitutions
- Instead of chicken, layer on slices of prosciutto, mortadella, hard salami, genoa salami, or any of your favorite deli meats like turkey or black forest ham.
- Swap out the provolone for Monterey Jack, pepper Jack, or mozzarella cheese.
- Why not throw in some crispy bacon?
- Add more veggies like banana peppers, black olives, kalamata olives, artichoke hearts, creamy avocado, or slices of roasted red pepper.
- Instead of spinach, use chopped romaine lettuce or any kind of crisp lettuce.
- Spread a layer of plain or flavored cream cheese on the tortilla before adding the filling. It adds flavor, acts as a moisture barrier when making ahead of time, and helps hold the wraps together.
- Drizzle with a little balsamic glaze for a flavorful finishing touch.
🥣How to Make an Italian Chicken Wrap
Step 1:Toss the chicken in the pesto.
Step 2: Warm the tortillas in the microwave for 30 seconds between layers of damp paper towel. Place the cheese just below the center line of the tortilla. Pile on the chicken, spinach, onion, tomato slices, and Parmesan. Drizzle with a little Italian dressing.
Step 3: To fold the tortilla, fold in the sides, then roll the bottom up and over the filling. Roll the tortilla closed by gently pulling the filling toward you and tucking in the sides with your ring and pinky fingers.
Step 4: Cut in half with a sharp knife and enjoy. Or wrap in parchment or aluminum foil and store in the fridge until later. Best enjoyed the same day.
👉Helpful Hint: To serve warm, place seam-side down in a warm oiled skillet over medium heat until golden brown. Flip, repeat, and enjoy.
✅Top Tips
- Warming the tortillas before filling them makes them soft, pliable, and easy to fill and roll.
- Be careful not to overstuff the tortillas -- it's easy to do!
🎁Storage
Store your Italian sandwich wrap in parchment paper or aluminum foil in the refrigerator for up to 24 hours. Plastic wrap can trap moisture and cause the tortilla to soften more quickly.
🗓️Make Ahead
- When eaten the next day, the wrap will be slightly softer and the vegetables less crisp.
- For the freshest make-ahead Italian chicken wrap, prepare the pesto chicken and spinach-veggie mixture (without dressing) and store in separate containers. Assemble the wrap and add the dressing just before eating.
❓FAQs
Absolutely! Skip the tortilla and toss everything in a bowl with extra Italian dressing and croutons for a fresh, protein-packed Italian salad.
No problem! Swap it for hummus, sun-dried tomato spread, or extra Italian dressing.
For a crispy wrap, grill it in a pan for 1-2 minutes per side.
😋More Delicious Wraps
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📖 Recipe
Italian Chicken Wrap
Ingredients
- 1 cup shredded chicken breast
- 1 tablespoon basil pesto
- 2 burrito-sized flour tortillas plain or flavored (I used sun-dried tomato in these photos)
- 4 slices provolone cheese
- 1 ½ cups baby spinach, chopped
- ½ Roma tomato, sliced
- ¼ cup red onion, diced
- 2 tablespoons grated Parmesan cheese
- 3-4 tablespoons Italian dressing
Instructions
- In a small bowl, toss the chicken in the pesto until evenly coated.
- Warm the tortillas between layers of damp paper towels in the microwave for 30 seconds. Place two slices of cheese just below the center line of the tortilla. Cut or tear them in half to fit, as needed. Arrange ½ of the chicken on top of the cheese. Layer with ½ of the spinach, onion, tomatoes, and Parmesan. Drizzle with 1-2 tablespoons of Italian dressing.
- To roll the tortilla, fold in the sides, angling slightly inward. Roll the bottom up and over the filling, gently pulling the filling toward you. Roll the tortilla closed while tucking in the ends with your ring and pinky fingers.
- Cut in half with a sharp knife and enjoy! Or wrap in parchment paper or aluminum foil and store in the refrigerator. Best enjoyed within a few hours.
Notes
- Warming the tortillas before filling them makes them soft, pliable, and easy to fill and roll.
- Use more or less pesto, to taste.
- To serve warm, place seam-side down in a warm oiled skillet over medium heat until golden brown. Flip, repeat, and enjoy.
- Be careful not to overstuff the tortillas -- it's easy to do!
