Bruschetta Chicken Pesto Wraps

Bruschetta Chicken Pesto Wraps bring all the bold flavors of Italian bruschetta into an easy handheld meal. These wraps are loaded with smoky grilled chicken, aromatic basil pesto, creamy mozzarella, and juicy tomatoes for an effortless lunch or dinner that feels like something special yet takes less than thirty minutes to make. They are perfect for feeding hungry family members on busy evenings or impressing friends at a casual get-together. The best part is how easy they are to customize with fresh ingredients you already love.

I first threw these together after a busy workday when I wanted something that tasted fresh but didn’t take much effort. Now, they are my go-to lunch whenever I have leftover grilled chicken or extra pesto in the fridge.

Ingredients

• Boneless skinless chicken breasts: The main source of protein and it stays juicy when grilled. Look for firm pink pieces with minimal fat for best texture
• Fresh basil pesto: Delivers bright herbaceous flavor throughout the wrap. Use fresh basil for homemade pesto or a refrigerated store-bought version for best results
• Fresh mozzarella cheese: Creamy and mild with a delicate flavor that complements the basil and tomatoes. Opt for a ball of mozzarella and slice it yourself for optimal freshness
• Ripe tomatoes: Sweet and juicy to bring those classic bruschetta notes. Choose vine-ripened or heirloom tomatoes if possible for the best taste
• Tortillas whole wheat or flour: Wrap everything together with a soft and bendable base. Pick fresh tortillas that are pliable so they do not crack during rolling

Step-by-Step Instructions

Prep and Heat Your Grill or Pan:

Fire up your grill or place a stovetop pan on medium-high heat. Let it get hot while you prepare the chicken to ensure a good sear and flavorful caramelization

Season and Grill the Chicken:

Pat chicken breasts dry and sprinkle generously with salt and freshly ground pepper on each side. Place the chicken on your preheated surface. Cook for six to seven minutes per side until the juices run clear and the chicken is firm to the touch. If you have a thermometer check that the thickest part hits one hundred sixty five degrees for safety

Rest and Slice the Chicken:

Remove the cooked chicken and let it rest undisturbed for at least five minutes. Resting helps keep the juices inside. Slice the chicken into thin even strips so they layer neatly in your wrap

Assemble the Wraps:

Lay out a tortilla on your work surface. Spread a generous layer of basil pesto all across the tortilla using the back of a spoon. Add a handful of sliced chicken down the center followed by rounds or slices of fresh mozzarella. Top with a handful of diced or sliced ripe tomatoes. If you want more crunch scatter in some arugula or spinach

Roll and Slice:

Roll the tortilla up tightly from one edge to the other trying to keep the filling tucked in as you go. When rolled slice in half for easier serving or pack whole for lunch. Serve with extra pesto or a drizzle of balsamic glaze if you enjoy a tangy finish

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My favorite part of these wraps is how the pesto clings to the warm chicken and cheese wrapping everything with a burst of basil flavor. I once made these with my mom on a summer evening and we kept sneaking bites of the juicy tomatoes before they even made it into the wrap. It brought a little bit of summer to our kitchen table.

Storage Tips

Wrap any leftovers tightly in foil or plastic wrap and refrigerate for up to two days. These wraps taste best the day they are made but the flavors also soak into the chicken overnight which makes them a satisfying grab and go lunch the next day. For extra freshness do not add the tomatoes until just before eating to prevent sogginess.

Ingredient Substitutions

You can swap the chicken for turkey breast or even store-bought rotisserie chicken if you are tight on time. For a vegetarian twist replace the chicken with grilled eggplant or zucchini and add extra mozzarella for heartiness. Gluten free wraps or low carb tortillas also work perfectly if you want to adjust to dietary needs.

Serving Suggestions

Serve these wraps with a side of mixed greens drizzled with olive oil and balsamic vinegar for a well-rounded meal. A handful of kettle chips or roasted vegetables also pairs well alongside. For a crowd you can slice each wrap into smaller pieces and offer them as party appetizers.

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Cultural or Historical Context

Bruschetta is a traditional Italian antipasto based on toasted bread topped with a mix of tomatoes garlic basil and olive oil. This recipe brings together bruschetta’s fresh flavors in a modern convenient form. Classic basil pesto is another Italian favorite—its herbal punch instantly lifts any simple dish.

Recipe FAQs

→ How do I keep the chicken moist when grilling?

Let the chicken rest for a few minutes after grilling and before slicing. This helps retain juiciness.

→ Can I use a different kind of cheese?

Yes, provolone or fontina are good alternatives to mozzarella if you prefer a different flavor or texture.

→ What greens can be added for extra crunch?

Arugula or spinach bring both crunch and fresh flavor to the wraps. Add before rolling for best results.

→ Is there a suggested alternative to basil pesto?

Try sun-dried tomato pesto or olive tapenade for a tasty variation on the classic basil pesto.

→ Can the wraps be prepared in advance?

You can grill and slice the chicken ahead of time. Assemble wraps just before serving to prevent sogginess.

→ What is the best way to reheat leftovers?

Wrap in foil and warm in a low oven or on a skillet to keep the tortillas soft and fillings fresh.