Go Back
- 2 cups cooked chicken breast, shredded - 1/2 cup basil pesto (store-bought or homemade) - 1/4 cup Greek yogurt To start, I love using cooked chicken breast. It can be leftover chicken or store-bought rotisserie chicken. Shredding it makes the chicken blend well with the other ingredients. I mix this with basil pesto, which adds a fresh, herby flavor. The Greek yogurt adds creaminess and a bit of tang. - 1 cup cherry tomatoes, halved - 1/2 cup cucumber, diced - 1/4 cup red onion, finely chopped For the veggies, I choose cherry tomatoes. They add sweetness and color. Diced cucumber adds crunch and freshness. Red onion gives a nice bite. You can adjust these to your taste, but they really brighten up the wrap. - 4 whole wheat tortillas or wraps - Additional garnishes: Fresh basil leaves Whole wheat tortillas work great for this dish. They are healthy and hold everything well. Adding fresh basil leaves as a garnish not only looks nice but also adds more flavor. This simple mix of ingredients comes together quickly. You can find the full recipe for these delightful wraps above. In a large bowl, combine the chicken, pesto, and Greek yogurt. Mix well until the chicken is fully coated. This adds flavor and creaminess. Next, add the halved cherry tomatoes, diced cucumber, and chopped red onion. Gently fold in the veggies. Make sure they are evenly mixed. If you want, add salt and pepper to taste. You can also adjust the pesto or yogurt for a creamier mix. Now, lay out your whole wheat tortillas on a flat surface. Spoon a generous amount of the chicken salad mixture into the center of each tortilla. Be careful not to overfill them. To wrap, fold in the sides first. Then, roll it tightly from the bottom to the top. This technique keeps the filling inside. Slice each wrap in half diagonally for a nice look. Placing fresh basil leaves on top adds a pop of color. It makes the dish more inviting. You can also arrange the wraps on a plate for a lovely presentation. For the full recipe, check the details above. To make your pesto chicken salad burst with flavor, adjust the pesto and yogurt ratios. If you want it creamier, add more yogurt. For a stronger basil taste, increase the pesto. Taste as you mix. Season well with salt and pepper for the best flavor. To avoid sogginess in wraps, use a clean towel to dry your veggies. This helps keep them crisp. When filling your tortillas, place the mix in the center. Fold the sides in first, then roll tightly from the bottom. This method makes it easy to eat. Prepare your ingredients in advance. Chop your veggies ahead of time and store them in the fridge. You can also use rotisserie chicken to save cooking time. This way, you can whip up these wraps in just 15 minutes. Check the Full Recipe for more details! {{image_2}} You can swap chicken for tofu or chickpeas. Tofu adds a soft texture. Chickpeas give a nice crunch. Both options are full of protein and flavor. You can also try different pesto flavors. Think sun-dried tomato or spinach pesto for new tastes. These swaps keep the dish fresh and fun. If you need gluten-free wraps, choose lettuce instead of tortillas. This keeps the meal light and crisp. You can also use low-calorie wraps. These wraps cut calories while still being tasty. Always check labels to find the best option for your needs. You can enhance the wraps with avocado, spinach, or other veggies. Avocado adds creaminess and healthy fats. Spinach gives a fresh taste and extra nutrients. Consider adding bell peppers or shredded carrots for crunch. These ingredients make your meal colorful and nutritious. They also help you customize each wrap to your liking. For the full recipe, check the section above. To keep your no-oven pesto chicken salad wraps fresh, store them in the refrigerator. Place the wraps in airtight containers. This helps to lock in moisture and prevents them from drying out. You can also wrap them tightly in plastic wrap or foil. Make sure to seal them well for the best results. These wraps taste best when eaten within 2-3 days. After this time, the flavors may fade. You might notice the chicken and veggies losing their crispness. Signs of spoilage include a sour smell, slimy texture, or discoloration. If you see any of these signs, it is best to throw the wraps away. If you have leftovers, you can enjoy them chilled or at room temperature. If you prefer warm wraps, reheat them gently. Microwave them for about 10-15 seconds. You can also warm them in a skillet on low heat. This helps to keep the wraps soft and tasty without overcooking the filling. Yes, you can use pre-cooked chicken. It saves time and effort. Just shred it before mixing. Store-bought rotisserie chicken works great too. This option keeps the meal quick and easy. To make homemade pesto, blend fresh basil, garlic, nuts, Parmesan cheese, and olive oil. Add a pinch of salt for flavor. Blend until smooth. Adjust oil for desired thickness. This gives your wrap a fresh taste. You can try several sauces. Greek yogurt mixed with lemon juice adds a tangy kick. Hummus also works well for a creamy texture. You might enjoy a light vinaigrette too. Each sauce changes the flavor nicely. Absolutely! Feel free to add veggies you like. Spinach, bell peppers, or carrots are great choices. They add crunch and color. Mixing different vegetables keeps your wraps exciting and fresh. These wraps stay fresh for about 2 days in the fridge. Store them in airtight containers. If you add wet veggies, they may get soggy faster. So, eat them within two days for the best taste. Yes, you can prepare them in advance. Just keep the filling and tortillas separate. Assemble the wraps when you’re ready to eat. This helps prevent sogginess and keeps them fresh. These wraps pair well with fresh fruit or a side salad. You can enjoy them with chips for crunch too. A light soup also complements the meal nicely. Choose what you love for a complete lunch. Yes, kids usually love these wraps! They are colorful and tasty. You can customize the filling based on their preferences. They can even help assemble their own wraps, making it a fun activity. I don’t recommend freezing these wraps. The texture might change when thawed. However, you can freeze the chicken salad mix. Just thaw it in the fridge and make fresh wraps when you’re ready. You can find the full recipe for No-Oven Pesto Chicken Salad Wraps at the top of this article. It has all the details you need for a quick and tasty meal. This recipe is simple yet tasty, combining chicken with fresh veggies and pesto. You can customize it with flavors and ingredients. By following the steps and tips, you make wraps easy to prepare and enjoy. Remember to store them well to keep them fresh. Experiment with variations to find your favorite twist. Enjoy your delicious, healthy wraps!

No-Oven Pesto Chicken Salad Wraps

Discover the deliciousness of no-oven pesto chicken salad wraps! This quick and easy recipe combines shredded chicken, creamy Greek yogurt, and vibrant vegetables, all tossed in rich basil pesto. Perfect for a light lunch or a hearty snack, these wraps can be made in just 15 minutes. Ready to elevate your mealtime? Click through to explore the complete recipe and impress your taste buds today!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked chicken breast, shredded

1/2 cup basil pesto (store-bought or homemade)

1/4 cup Greek yogurt

1 cup cherry tomatoes, halved

1/2 cup cucumber, diced

1/4 cup red onion, finely chopped

4 whole wheat tortillas or wraps

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large bowl, combine the shredded chicken, basil pesto, and Greek yogurt. Mix until chicken is well-coated.

    Add the halved cherry tomatoes, diced cucumber, and finely chopped red onion to the bowl. Gently fold in the vegetables until evenly distributed.

      Season the mixture with salt and pepper to taste. Adjust the pesto or yogurt if a creamier texture is desired.

        Lay out the whole wheat tortillas on a flat surface. Spoon a generous amount of the pesto chicken salad mixture into the center of each tortilla.

          Fold in the sides of the tortilla and then roll it tightly from the bottom to the top to create a wrap.

            Slice each wrap in half diagonally and garnish with fresh basil leaves on top for an added pop of color.

              Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4