Vegetarian Chicken Pesto Wrap
Indulge in the vibrant flavors of this quick and satisfying Vegetarian Chicken Pesto Wrap, a plant-based twist on the classic chicken pesto wrap. Packed with hearty, protein-rich plant-based chicken strips, fresh homemade basil pesto, and a medley of crisp vegetables like romaine lettuce, cherry tomatoes, cucumber, and red onion, this wrap is as nutritious as it is delicious. The nutty richness from pine nuts, zesty lemon juice, and a hint of garlic elevate the pesto to perfection, all tucked into wholesome whole wheat tortillas. Ready in just 25 minutes, it’s a healthy, flavorful meal perfect for lunch, picnics, or a light dinner. Enjoy the ultimate vegetarian convenience food with this delicious wrap that’s brimming with fresh, bold flavors! Keywords: vegetarian chicken pesto wrap, plant-based recipe, quick lunch idea, homemade pesto wraps, healthy meal wraps.
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Recipe Information
Ingredients
- 200 grams Plant-based chicken strips
- 2 pieces Large whole wheat tortillas
- 1 cup Fresh basil leaves
- 1/4 cup Parmesan cheese (vegetarian)
- 2 tablespoons Pine nuts
- 1 piece Garlic clove
- 1/4 cup Extra-virgin olive oil
- 1 tablespoon Lemon juice
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 cup Romaine lettuce
- 10 pieces Cherry tomatoes
- 1/2 piece Cucumber
- 1/4 piece Red onion
Instructions
To make the pesto, combine fresh basil leaves, vegetarian Parmesan cheese, pine nuts, and a garlic clove in a food processor. Pulse until finely chopped.
Add the extra-virgin olive oil, lemon juice, salt, and black pepper to the basil mixture and blend until smooth. Set aside.
Heat a non-stick skillet over medium heat. Add the plant-based chicken strips and cook for about 3-5 minutes until heated through.
Prepare the vegetables by washing the romaine lettuce and cherry tomatoes. Slice the cherry tomatoes in half, slice the cucumber into thin rounds, and thinly slice the red onion.
Lay the whole wheat tortillas flat on a clean surface. Spread a generous amount of pesto over each tortilla evenly.
Place an equal amount of cooked plant-based chicken strips onto each tortilla, followed by a layer of romaine lettuce, sliced cherry tomatoes, cucumber rounds, and red onion slices.
Carefully roll up each tortilla tightly to enclose the fillings, folding in the sides as you go.
Cut the wraps in half if desired and serve immediately. Enjoy your delicious Vegetarian Chicken Pesto Wrap!
Nutrition Facts
Calories |
1663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.9 g | 142% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 3740 mg | 163% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 11.8 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1028 mg | 79% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1702 mg | 36% | |
*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.
