Yummy Chicken Wraps with Roasted Veggies Pesto
Transform your lunch routine with these irresistibly flavorful Yummy Chicken Wraps with Roasted Veggies Pesto! Packed with tender, perfectly seasoned chicken breast, a medley of sweet and smoky roasted zucchini, red bell pepper, and red onion, and a vibrant homemade basil pesto, these wraps are the ultimate fusion of freshness and comfort. Nestled in warm flour tortillas with crisp baby spinach and a touch of creamy mayonnaise, every bite is bursting with hearty textures and bold flavors. Ideal for meal prep or a quick, satisfying lunch, this recipe is ready in under an hour and perfect for those seeking healthy, delicious wraps made from wholesome ingredients. Your taste buds will thank you!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 4 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 medium Zucchini
- 1 large Red bell pepper
- 1 medium Red onion
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Flour tortillas
- 1 cup Fresh basil leaves
- 0.25 cup Pine nuts
- 0.25 cup Parmesan cheese
- 2 pieces Garlic cloves
- 1 tablespoon Lemon juice
- 1 cup Baby spinach
- 2 tablespoons Mayonnaise
Instructions
Preheat your oven to 425°F (220°C).
Slice the zucchini, red bell pepper, and red onion into thin strips and spread them evenly on a baking sheet.
Drizzle 2 tablespoons of olive oil over the vegetables and season with 0.5 teaspoon of salt and 0.25 teaspoon black pepper. Toss to coat.
Roast the vegetables in the oven for 15-20 minutes, flipping them halfway through, until they are soft and slightly charred.
While the vegetables roast, prepare the chicken. Pound the chicken breasts to an even thickness and season both sides with 0.5 teaspoon salt, 0.25 teaspoon black pepper, garlic powder, and paprika.
Heat a skillet over medium-high heat and add 1 tablespoon olive oil. Cook the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing into thin strips.
To make the pesto, combine fresh basil leaves, pine nuts, Parmesan cheese, garlic cloves, lemon juice, and 1 tablespoon olive oil in a blender or food processor. Blend until smooth, adding a splash of water if needed to reach your desired consistency.
Lay out the flour tortillas on a clean surface. Spread a thin layer of the pesto down the center of each tortilla.
Add a layer of roasted vegetables, sliced chicken, and a handful of baby spinach to each tortilla.
Drizzle a small amount of mayonnaise over the fillings, if desired.
Fold in the sides of the tortillas and roll them up tightly to form wraps.
Cut the wraps in half if preferred and serve them immediately, or wrap them in foil or parchment paper for a portable meal.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 18.1 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 6242 mg | 271% | |
| Total Carbohydrate | 127.9 g | 47% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 26.3 g | ||
| Protein | 99.5 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 648 mg | 50% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2011 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.
