Italian Chicken Wrap

three halves of an italian wrap stacked on a white plate.

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Fast and easy Italian Chicken Wraps are stuffed with pesto chicken, tender spinach, juicy tomatoes, onion, Parmesan, provolone, and zesty Italian dressing. Delicious lunch or light dinner and the perfect way to use leftover chicken.

Prep Time10

Total Time10

Course: Appetizer, Main Course, Snack

Cuisine: American

Servings:

Calories: 459kcal

Author: Cara Lanz

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!

Nutrition