Quick and Easy Italian Chicken Wrap Recipe

This tender crispy Italian Chicken Wrap is made with grilled chicken breast, roasted red peppers, and basil pesto, and ready in 20 minutes. Cutting into the toasted tortilla reveals melted provolone cheese stretching over warm, herbaceous chicken. I make this for quick weekday lunches when a standard sandwich just will not do.

Better Than Takeaway

I used to buy expensive deli wraps that were mostly empty tortilla and sad lettuce. Making these at home means you control the ratios and can actually fill them properly.

The surprise for me was realizing that grilling the outside of the wrap makes a massive difference. The toasted exterior holds everything together and melts the cheese perfectly.

Italian Chicken Wrap Ingredients

• 4 large flour tortillas
• 2 cooked chicken breasts, sliced
• 4 slices provolone cheese
• 1/2 cup roasted red peppers, sliced
• 1 cup fresh baby spinach
• 4 tbsp basil pesto
• 1 tbsp olive oil

How To Make Italian Chicken Wrap

1. Prep The Tortillas: Lay the tortillas flat on a clean board and spread 1 tablespoon of pesto over the center of each.
2. Layer The Fillings: Place a slice of provolone cheese, spinach leaves, roasted red peppers, and sliced chicken breast on top of the pesto.
3. Fold And Roll: Fold the sides of the tortilla inwards, then roll tightly from the bottom up to enclose the fillings.
4. Toast The Wraps: Heat olive oil in a skillet over medium heat and place the wraps seam-side down, cooking for 3 minutes per side until golden brown.

Recipe Tips

• Don’t overstuff: Keeping the fillings moderate prevents the tortilla from bursting in the pan.
• Use warm tortillas: Microwaving the plain tortillas for 10 seconds makes them pliable and prevents cracking.
• Drain the peppers: Patting the roasted red peppers dry stops the wrap from getting soggy.

What To Serve With Italian Chicken Wrap

Serve this warm wrap with a handful of salted potato chips or a light side salad dressed in balsamic vinaigrette. A cup of minestrone soup also makes it a hearty lunch pairing.

How To Store

Keep unassembled ingredients in airtight containers in the fridge for up to 3 days. Once assembled and toasted, these are best eaten immediately, as the tortilla will get soggy if stored in the fridge.

FAQs

Can I use a different cheese?

Yes, mozzarella or fontina melt beautifully as alternatives to provolone.

What if I do not have pesto?

A drizzle of balsamic glaze or a smear of sun-dried tomato mayo works incredibly well.

Can I use leftover roast chicken?

Shredded leftover roast chicken is a fantastic shortcut and absorbs the pesto flavor quickly.

Nutrition

• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 7g
• Cholesterol: 65mg
• Sodium: 850mg
• Total Carbohydrate: 35g
• Protein: 28g

Italian Chicken Wrap

Recipe by Paula

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Italian Chicken Wrap packed with tender chicken, melted provolone, and fresh spinach ready in 20 minutes. Hearty roasted red peppers and bright basil pesto make this the ultimate quick lunch for busy weekdays.

Ingredients

• 4 large flour tortillas

• 2 cooked chicken breasts, sliced

• 4 slices provolone cheese

• 1/2 cup roasted red peppers, sliced

• 1 cup fresh baby spinach

• 4 tbsp basil pesto

• 1 tbsp olive oil

Directions

• 1. Prep The Tortillas: Lay the tortillas flat on a clean board and spread 1 tablespoon of pesto over the center of each.
• 2. Layer The Fillings: Place a slice of provolone cheese, spinach leaves, roasted red peppers, and sliced chicken breast on top of the pesto.
• 3. Fold And Roll: Fold the sides of the tortilla inwards, then roll tightly from the bottom up to enclose the fillings.
• 4. Toast The Wraps: Heat olive oil in a skillet over medium heat and place the wraps seam-side down, cooking for 3 minutes per side until golden brown.