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Italian
Italian Pesto Chicken Wrap
20 min total10 prep10 cook2 servings480 cal
ClassicFlexitarianContains glutenContains dairyContains tree nut
Seared chicken breast, melty mozzarella, sun-dried tomatoes, and peppery arugula rolled up in a basil pesto-mayo flatbread. A quick lunch wrap with big Italian flavor.
Ingredients
meat
- 300 gchicken breast
pantry
- 1 tbspolive oil
- 3 tbspbasil pesto
- 1 tbspmayonnaise
- 0.25 cupsun-dried tomatoes
- 0.5 tspsalt
- 0.25 tspblack pepper
bakery
- 2large flatbread or tortilla
dairy
- 0.5 cupmozzarella cheese
produce
- 1 cuparugula
Steps
- Pound the chicken breast to an even 1/2-inch thickness and season both sides with salt and pepper.
- Heat the olive oil in a skillet over medium-high heat and cook the chicken 4–5 minutes per side until golden and cooked through.
- Transfer the chicken to a cutting board to rest for 5 minutes, then slice into thin strips.
- Mix the pesto and mayonnaise together in a small bowl.
- Roughly chop the sun-dried tomatoes.
- Spread the pesto-mayo mixture evenly over each flatbread.
- Layer arugula, sliced chicken, mozzarella, and sun-dried tomatoes down the center of each flatbread.
- Fold in the sides and roll tightly into a wrap.
- Optionally, press the wrap in a hot dry skillet for 1–2 minutes per side until golden and the cheese melts.
- Slice in half on a diagonal and serve warm.
Tips
- Pound the chicken to an even thickness first so it cooks quickly and evenly.
- Let the chicken rest a few minutes before slicing to keep it juicy inside the wrap.
- Pressing the wrap briefly in a hot pan melts the cheese and gives it a nice golden crust.
- Use oil-packed sun-dried tomatoes for the best flavor, patted dry so the wrap does not get soggy.
