Pesto Chicken (Printable Version)
Juicy chicken and herb pesto rolled with crisp lettuce and Caesar-style dressing. Great for a fast meal any time.
# Ingredients:
→ Wrap Base
01 -
4 wraps
02 -
2 cups shredded cooked chicken
03 -
4 cups thinly sliced romaine lettuce
04 -
1 cup halved cherry tomatoes
05 -
⅓ cup of pesto sauce
06 -
3 tablespoons optional grated Parmesan cheese
→ Caesar Dressing
07 -
½ cup mayonnaise
08 -
3 tablespoons fresh lemon juice
09 -
2 teaspoons Worcestershire sauce
10 -
2 garlic cloves, minced
11 -
2 tablespoons olive oil
12 -
¼ cup grated Parmesan
13 -
2 teaspoons Dijon mustard
14 -
1 ½ tablespoons capers with brine
15 -
¼ teaspoon cracked black pepper
16 -
¼ teaspoon salt
# Steps:
01 -
Dice chicken into small chunks. If pesto is homemade, get it ready now. Slice lettuce and tomatoes so they’re good to go.
02 -
Toss all dressing ingredients into a food processor or blender. Blend until smooth, then adjust salt if needed.
03 -
In a bowl, toss lettuce, tomatoes, and a portion of the dressing. Stir until well coated.
04 -
In another bowl, mix pesto thoroughly into the diced chicken until it’s fully coated.
05 -
Start with the salad mix, then add the pesto-coated chicken to the center of each wrap. Sprinkle Parmesan and drizzle extra dressing if you like.
06 -
Roll up wraps tightly, like a burrito. If you want, toast them in a skillet with a bit of oil for 2-3 minutes on each side.
# Notes:
01 -
Great use for rotisserie or leftover grilled chicken.
02 -
Add more or less pesto depending on how dry the chicken is.
03 -
You can swap mayo with Greek yogurt.
04 -
Store leftovers in an airtight container for up to three days.