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Four golden-brown chicken pesto wraps filled with fresh tomato bruschetta and melted mozzarella pearls on a wooden serving board.
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Easy Bruschetta Chicken Pesto Wraps

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 servings
Calories: 450kcal

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.