A wrap cut in half, filled with grilled chicken, bacon, avocado, arugula, and creamy pesto sauce, held in hand above a wooden board. A package of Mejicano tortillas is visible in the background.

Main courses

Chicken and Pesto Wraps

4 portions

1 hour

These homemade pesto and chicken wraps are impossible to resist, with a perfect balance of freshness, crunch, and creaminess! Ready in under an hour, they’re sure to become a staple for bright lunches, picnics, or light suppers.

INGREDIENTS

4 Mejicano pesto tortillas
2 chicken breasts
4 slices of bacon, cooked
1 bunch fresh basil
¼ cup (60 ml) grated parmesan
½ cup (120 ml) olive oil
1 garlic clove, chopped
2 tbsp (30 ml) pine nuts
1/3 cup (80 ml) mayonnaise
2 tbsp (30 ml) sundried tomatoes, chopped
2 large handfuls arugula
2 avocados, sliced
¼ red onion, thinly sliced
Salt and pepper, to taste

STEPS

Make the pesto:
In a food processor, mix the basil, pine nuts, garlic, parmesan, and olive oil. Add salt and pepper and blend to get a smooth pesto.
Marinate and cook chicken:
Coat the chicken breasts with half of the pesto. Marinate for a few minutes in the fridge, then pan-fry over medium-high heat for 4 to 5 minutes per side. Cover and continue to cook on low heat until chicken is cooked through. Cut into pieces.
Make the sauce:
In a bowl, mix the mayonnaise, chopped sundried tomatoes, and the rest of the pesto. Set aside.
Assemble the wraps:
On each tortilla, spread a generous amount of the pesto-mayo sauce. Add the arugula, crispy bacon, chicken pieces, avocado slices, and red onion.
Roll up and toast (optional):
Fold in the sides and roll up tightly to make a wrap. For an even more gourmet treat, heat in a pan for a few minutes per side.