Let’s be honest, some days I just need lunch to magically appear. That’s where these chicken pesto wraps come in. They’re quick and easy recipes like this one that keep me from reaching for a sad granola bar and calling it a meal. I usually whip these up with leftover rotisserie chicken—though I’ve also used grilled chicken breasts or even a quick air fryer batch. The pesto adds a punch of flavor (basil, garlic, Parmesan… need I say more?), and the creamy mayo or Greek yogurt helps mellow it out just right. Spinach gives a fresh crunch, and if I’m feeling fancy, I toss in a slice of provolone or shredded mozzarella. If you’re chasing healthy and easy recipes or just need an easy chicken dinner idea in your back pocket, this one is hard to beat. Plus, it’s just one of those easy lunch recipes that’s equally good hot or cold. I mean, who doesn’t love a meal that multitasks?

1) Key Takeaways
2) Easy Chicken Pesto Wraps Recipe
3) Ingredients for Chicken Pesto Wraps
4) How to Make Chicken Pesto Wraps
5) Tips for Making Chicken Pesto Wraps
6) Making Chicken Pesto Wraps Ahead of Time
7) Storing Leftover Chicken Pesto Wraps
8) Try these Wraps next!
9) Chicken Pesto Wraps
10) Nutrition

1) Key Takeaways

These wraps are perfect when you’re short on time and need something fresh.
Use rotisserie chicken, pesto, and a few simple ingredients to pull it together fast.
Great cold or warm, these are ideal for lunchboxes or quick dinners.
You can customize with extra fillings like cheese, tomatoes, or avocado.

2) Easy Chicken Pesto Wraps Recipe

Sometimes I stare into the fridge like it’s going to give me the answer. Then I remember these quick and easy recipes and suddenly the fog lifts. Chicken pesto wraps aren’t just quick. They’re a real lifesaver when the hanger starts creeping in. No stove drama. No mountain of dishes. Just flavorful, fast food without the drive-thru guilt.

I usually start with rotisserie chicken. It’s already cooked, juicy, and shreds like a dream. Mix that with pesto and a little mayo or yogurt for creaminess, and you’re already halfway there. Add some greens, wrap it all up, and maybe toast it for that golden edge if you’ve got the extra two minutes.

It’s one of those healthy and easy recipes that fits lunch, dinner, or even a late-night snack. Whether you need easy chicken dinner recipes or something to toss in a lunchbox, this one’s got your back.

3) Ingredients for Chicken Pesto Wraps

Cooked Shredded Chicken: I usually grab a rotisserie bird from the store. It’s juicy, seasoned well, and shreds in seconds. Leftovers work too, grilled or baked — no judgment here.

Pesto: Basil pesto adds punchy flavor. You get garlic, Parmesan, olive oil, and herbs all in one spoonful. Homemade or jarred, whatever makes your life easier.

Mayonnaise or Greek Yogurt: A couple spoonfuls make the filling creamy and balanced. I go Greek when I want it lighter. Mayo when I’m feeling indulgent. Both work great.

Baby Spinach: Adds crunch and freshness. You could use arugula or mixed greens, but spinach wilts nicely into the wrap without going soggy.

Large Tortillas or Wraps: Go for something sturdy. You want these babies to hold together. I’ve even used spinach wraps for extra color.

Optional Add-ins: Cheese, sliced cherry tomatoes, or a few thin slices of avocado take these wraps from good to “wait, did I make this?” good.

4) How to Make Chicken Pesto Wraps

Step 1. Grab a bowl. Toss in your shredded chicken, pesto, and mayo or Greek yogurt. Stir until everything’s well coated. Don’t overthink it — just make sure the mix is creamy and green and smells like dinner.

Step 2. Lay out your tortilla. Start with a bed of spinach — not too much, unless you enjoy your wrap bursting at the seams. A light handful works great.

Step 3. Spoon that chicken pesto mix right down the center. Not too close to the edges or you’ll end up wearing it.

Step 4. Add extras if you want. A slice of cheese, a few tomato halves, or a smear of hummus? Go wild. Or don’t. It’s your wrap.

Step 5. Fold it up. Tuck the sides, roll it tight, and if you’ve got an air fryer or skillet nearby, give it a quick toast to warm it through and crisp the outside.

Step 6. Slice and serve. Or wrap it in foil and take it on the go. These guys travel well.

5) Tips for Making Chicken Pesto Wraps

If the chicken’s a little dry, add more mayo or yogurt until it loosens up. You want it spreadable, not stiff like cat food. Trust me.

Warm the wrap before you build. Ten seconds in the microwave makes it more flexible and way easier to fold. Cold tortillas tear. Warm ones play nice.

Use parchment or foil if you’re making these ahead. Wrap them up like a burrito, then cut in half for easy handling. Great for picnics, road trips, or “please eat this in the back seat” kid situations.

6) Making Chicken Pesto Wraps Ahead of Time

Yes, you can absolutely make these ahead. I do it all the time. They hold up in the fridge for a couple days, no problem. If you’re adding spinach, keep it dry so it doesn’t get soggy.

For best results, keep fillings and wraps separate until just before eating. The chicken pesto mix stores great in a container. Then just scoop and roll when hunger strikes.

If you do assemble them in advance, use a dry paper towel to wrap the whole thing before foil or plastic. It keeps the moisture balanced and the wrap from turning mushy.

7) Storing Leftover Chicken Pesto Wraps

Leftovers go in an airtight container or get wrapped tightly in foil. They’ll stay good in the fridge for 2 to 3 days. Any longer, and they start to get a little sad.

If you’re packing them for lunch the next day, add a cold pack. These wraps don’t love heat unless they’re freshly toasted.

Reheat in a skillet or air fryer for a warm version. Or just eat them straight from the fridge if you’re short on time. They still taste amazing cold.

8) Try these Wraps next!

9) Chicken Pesto Wraps