Nut-Free Chicken Pesto Wrap
Savor the vibrant flavors of a Nut-Free Chicken Pesto Wrap, a fresh and wholesome meal option designed to accommodate nut-free diets without compromising on taste. This recipe features succulent grilled chicken marinated in a zesty blend of olive oil, lemon juice, garlic, and seasonings, paired with a creamy homemade pesto made from sunflower seeds, fresh basil, and Parmesan cheese. Wrapped in a soft tortilla and layered with crisp arugula, juicy cherry tomatoes, crunchy cucumber slices, and creamy mozzarella, this wrap delivers a delightful medley of textures and flavors in every bite. Perfect for a quick lunch or a casual dinner, this 35-minute recipe is a crowd-pleaser that’s easy to make and packed with fresh ingredients.
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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
Directions
Step 1
Preheat a grill or grill pan to medium-high heat.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Slice the grilled chicken into thin strips.
Step 6
Warm the tortillas on the grill for about 30 seconds on each side or until just soft.
Step 7
To assemble the wraps, spread a generous spoonful of nut-free pesto on each tortilla.
Step 8
Layer sliced chicken, cherry tomatoes, cucumber, arugula, and mozzarella cheese on top of the pesto.
Step 9
Fold in the sides of the tortilla and roll it tightly from the bottom up, securing the fillings inside.
Step 10
Slice the wrap in half and serve immediately.
Nutrition Facts
| Serving size | (938.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2050.0 |
| Total Fat 100.9g | 0% |
| Saturated Fat 29.3g | 0% |
| Polyunsaturated Fat 14.9g | |
| Cholesterol 377.0mg | 0% |
| Sodium 4551.3mg | 0% |
| Total Carbohydrate 123.3g | 0% |
| Dietary Fiber 15.2g | 0% |
| Total Sugars 10.9g | |
| Protein 163.2g | 0% |
| Vitamin D 26.4IU | 0% |
| Calcium 1229.9mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 2010.1mg | 0% |
Source of Calories