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Creamy Pesto Chicken Salad Wraps

A quick, flavorful, and easy lunch featuring tender chicken, bright basil pesto, and a creamy base, rolled in soft tortillas with fresh spinach.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Main Course, Snack
Cuisine: American, Italian-Inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Chicken Salad Mixture
  • 2 cups cooked chicken breast shredded or finely diced
  • 0.25 cup basil pesto store-bought or homemade
  • 0.25 cup plain Greek yogurt whole milk preferred
  • 2 tbsp mayonnaise
  • 0.25 tsp kosher salt adjust to taste
  • 0.25 tsp black pepper freshly ground
Wrap Assembly
  • 4 large flour tortillas or whole wheat wraps
  • 2 cups fresh baby spinach washed and dried

Equipment

  • Medium mixing bowl
  • Small mixing bowl
  • Whisk
  • Cutting Board
  • Serrated Knife

Method
 

  1. Place the shredded or diced cooked chicken into a medium mixing bowl.
  2. In a separate small bowl, whisk together the pesto, Greek yogurt, mayonnaise, salt, and pepper until smooth.
  3. Pour the creamy pesto sauce over the chicken and fold gently until all the chicken is evenly coated.
  4. Lay the tortillas flat on a clean surface and arrange an even layer of spinach leaves on the bottom third of each tortilla.
  5. Scoop the chicken salad mixture evenly over the spinach on each tortilla.
  6. Roll the tortillas tightly starting from the bottom edge. Cut into 1-inch pinwheels using a serrated knife.
  7. Serve immediately or store in an airtight container in the refrigerator.

Notes

Store the chicken salad mixture separately from the tortillas for up to 4 days in the fridge to prevent the wraps from getting soggy. Assemble just before eating for the best texture.