Too hot to turn on the oven today? This refreshing summer meal is exactly what you need.
These Bruschetta Chicken Pesto Wraps bring bright Italian flavors to your table fast. They are light, fresh, and perfectly satisfying for the whole family. You can have dinner ready in just 25 minutes without any stress.
Why You’ll Love This Recipe
This recipe is a lifesaver for those busy summer weeknights. It uses simple ingredients to create a restaurant-quality meal at home. You will love how the sweet balsamic glaze balances the savory pesto.
It is also a fantastic way to use up leftover chicken. You get a fresh, healthy meal that feels special but costs very little. These wraps are perfect for meal prep because they travel so well.
Simple Method
Making these wraps is as easy as layering and rolling. Even if you are a beginner, you can master this in minutes. You simply mix the fresh tomatoes and spread the pesto.
Most of the work is just assembly and a quick marinate. If you want a little crunch, a quick pan-sear does wonders. It makes the cheese gooey and the tortilla perfectly golden.
Ingredients You’ll Need
These wraps rely on garden-fresh produce and simple pantry staples you likely have.
- 2 cups cooked chicken breast, shredded or diced
- 4 large flour tortillas
- 1/2 cup basil pesto
- 2 large Roma tomatoes, diced
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1 tablespoon balsamic glaze
- 1 cup fresh mozzarella pearls
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Step-by-Step
- In a medium bowl, combine the diced tomatoes, minced garlic, chopped basil, and olive oil. Season with salt and pepper and set aside for 10 minutes to marinate.
- Lay the flour tortillas flat on a clean surface.
- Spread 2 tablespoons of basil pesto evenly across the center of each tortilla, leaving a 1-inch border.
- Divide the shredded chicken and mozzarella pearls evenly among the tortillas, placing them over the pesto.
- Spoon the marinated tomato bruschetta mixture over the chicken and cheese.
- Drizzle approximately 1 teaspoon of balsamic glaze over the filling of each wrap.
- Fold the left and right sides of the tortilla toward the center, then roll tightly from the bottom to form a wrap.
- Optional: Heat a dry skillet over medium heat and toast the wraps for 2 minutes per side until the tortilla is golden brown and the cheese is slightly melted.
Best Ways to Enjoy It
Serve these wraps warm with a crisp side salad. They also pair beautifully with fresh seasonal fruit or veggie straws. For a picnic, wrap them tightly in foil to keep them fresh.
Set the table outside and enjoy the warm summer breeze. These wraps make any lunch feel like a little vacation. Your family will definitely ask for seconds of these tasty handheld meals.
Keep It Fresh
Store any leftover filling in an airtight container for two days. If you have already rolled the wraps, keep them in the fridge. They stay fresh and delicious for about 24 hours.
Reheat them in a dry pan for the best texture. This keeps the tortilla nice and crispy rather than soggy. Avoid freezing these as the fresh tomatoes will lose their texture.
Tips for Best Results
- Do not skip the 10-minute marinating time for the tomatoes.
- Use a rotisserie chicken to save even more time.
- Pat the tomatoes dry after dicing to prevent a soggy wrap.
- Warm the tortillas slightly before rolling to prevent tearing.
- Add a handful of fresh summer spinach for extra crunch.
- Double the balsamic glaze if you love a sweet finish.
- Seal the wrap by placing it seam-side down in the hot pan.
Ways to Switch It Up
- Swap flour tortillas for lettuce wraps for a low-carb option.
- Use sun-dried tomato pesto for a deeper, smoky flavor.
- In summer, swap Roma tomatoes for fresh cherry tomatoes.
- Add sliced avocado for extra creaminess and healthy fats.
Common Questions
Can I make these ahead of time?
Yes, you can prep the ingredients in advance. Just assemble the wraps right before serving to keep them fresh. The tomato mixture stays good in the fridge for a day.
What if I don’t have mozzarella pearls?
You can use shredded mozzarella or even provolone cheese. Just make sure it is something that melts well. Fresh mozzarella provides the best creamy texture for this dish.
Will kids enjoy this recipe?
Most kids love the mild flavors of chicken and cheese. If they are picky, you can leave out the garlic. It is a fun, hands-on meal they can help assemble.
I hope these fresh wraps make your summer evenings a little brighter. They are so simple to pull together when life gets busy. Happy cooking!
— Lidia
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 4 large flour tortillas
- 1/2 cup basil pesto
- 2 large Roma tomatoes, diced
- 1/4 cup fresh basil, chopped
- 2 cloves garlic , minced
- 1 tablespoon balsamic glaze
- 1 cup fresh mozzarella pearls
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- In a medium bowl, combine the diced tomatoes, minced garlic, chopped basil, and olive oil. Season with salt and pepper and set aside for 10 minutes to marinate.
- Lay the flour tortillas flat on a clean surface.
- Spread 2 tablespoons of basil pesto evenly across the center of each tortilla, leaving a 1-inch border.
- Divide the shredded chicken and mozzarella pearls evenly among the tortillas, placing them over the pesto.
- Spoon the marinated tomato bruschetta mixture over the chicken and cheese.
- Drizzle approximately 1 teaspoon of balsamic glaze over the filling of each wrap.
- Fold the left and right sides of the tortilla toward the center, then roll tightly from the bottom to form a wrap.
- Optional: Heat a dry skillet over medium heat and toast the wraps for 2 minutes per side until the tortilla is golden brown and the cheese is slightly melted.
