Nut-Free Chicken Pesto Wrap
Elevate your lunchtime routine with this Nut-Free Chicken Pesto Wrap—a delicious and allergy-friendly spin on a classic favorite! Juicy grilled chicken is paired with a rich, homemade nut-free pesto made from sunflower seeds, fresh basil, and Parmesan. Wrapped in a warm tortilla alongside vibrant cherry tomatoes, crisp cucumber, peppery arugula, and creamy mozzarella, each bite is bursting with fresh, wholesome flavors. Perfect for a quick, satisfying meal, this recipe is not only easy to prepare in under 40 minutes but also ideal for meal prep or on-the-go lunches. With its nut-free twist, it offers all the comfort of traditional pesto while being safe for those with nut allergies. Whether you're looking for a healthy lunch idea or a crowd-pleasing wrap for picnics, this recipe hits the mark beautifully!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 minced Garlic clove
- 1 cup Fresh basil leaves
- 0.5 cup Parmesan cheese
- 0.25 cup Sunflower seeds
- 4 pieces Large tortillas
- 1 cup Cherry tomatoes
- 1 sliced Cucumber
- 1 cup Arugula
- 0.5 cup Mozzarella cheese
Instructions
Preheat a grill or grill pan to medium-high heat.
In a bowl, combine 1 tablespoon of olive oil, lemon juice, salt, black pepper, and minced garlic. Add the chicken breasts, coating them well. Let them marinate for 10 minutes while the grill heats.
Grill the chicken breasts for about 6-7 minutes per side or until cooked through and the internal temperature reaches 165°F (75°C). Remove from grill and let rest.
To prepare the nut-free pesto, blend basil leaves, 0.5 cup parmesan cheese, sunflower seeds, and 1 tablespoon of olive oil in a food processor until smooth. Add more olive oil if needed to reach your desired consistency. Season with salt and pepper to taste.
Slice the grilled chicken into thin strips.
Warm the tortillas on the grill for about 30 seconds on each side or until just soft.
To assemble the wraps, spread a generous spoonful of nut-free pesto on each tortilla.
Layer sliced chicken, cherry tomatoes, cucumber, arugula, and mozzarella cheese on top of the pesto.
Fold in the sides of the tortilla and roll it tightly from the bottom up, securing the fillings inside.
Slice the wrap in half and serve immediately.
Nutrition Facts
Calories |
2050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 14.9 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 4551 mg | 198% | |
| Total Carbohydrate | 123.3 g | 45% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 10.9 g | ||
| Protein | 163.2 g | 326% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1230 mg | 95% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2010 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
