This pesto chicken wrap with mozzarella & tomato is quick, tasty, and perfect for a fuss-free lunch. Made with creamy pesto mayo, juicy chicken, and melty mozzarella, then toasted until golden - it's ready in just 15 minutes!
If you need a quick lunch that still feels a bit more special than the usual, this pesto chicken wrap with mozzarella & tomato is a good one to have up your sleeve.
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It's got creamy pesto, melty mozzarella, and that lovely toasted finish from the griddle pan - feels like a proper lunch but is ready in only 15 minutes!
I mix the pesto with a bit of mayo to make it extra creamy and easier to spread. Then just add some cooked, shredded chicken, some sliced tomato and mozzarella, wrap it up and toast until golden.
If you've made my sweet chilli crispy chicken wrap, buffalo chicken wrap or cheesy BBQ chicken wrap, you'll definitely want to give this one a go too!
I also use tortilla wraps to make these halloumi tacos too!
🥘 Ingredients You Will Need & Notes
Here's a quick photo showing you everything you'll need to make these pesto chicken wraps.
I've also added a few notes to highlight any extra info or tips for certain ingredients. To find out how to make them allergy-friendly, simply scroll down to the next section.
✋ Double check all packaging for allergens ✋
- Cooked chicken - You can use rotisserie chicken or leftover cooked roast chicken. Chop it into chunks or shred it into strips.
- Pesto - Green basil pesto works best; you can either use shop-bought or make this homemade basil pesto.
- Mozzarella - Use pizza mozzarella if you can, it has less water, so it won't make your wrap soggy.
See the recipe card for full information on ingredients and quantities.
🥜 How Can I Make This Dish Allergy Friendly?
✔️ Make it Gluten-Free: Use gluten-free wraps and double-check the pesto is gluten-free (some contain breadcrumbs or cheese with gluten).
✔️ Make it Dairy-Free: Use a dairy-free pesto and mozzarella alternative, and check the ingredients in the mayo.
✔️ Make It Nut-Free: Some brands of pesto contain cashew nuts - make my homemade version in the ingredients section above instead to make it nut-free.
🔪 Variations
- ✔️ Swap the chicken for roasted veg for a meat-free version.
- ✔️ Add a handful of rocket or spinach to add a bit of green.
- ✔️ Fancy a kick? Stir some chilli flakes into the pesto mix.
- ✔️ Use sun-dried tomatoes instead of fresh for extra richness.
✏️ How to Make Pesto Chicken Wraps
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Start by mixing your pesto with a bit of mayo - I always do this as it makes the pesto a bit creamier and easier to spread across the wrap. (PHOTO 1)
Step 2: Lay your wrap out flat and spread the pesto mayo down the middle - don't go right to the edges or it'll all squidge out when you roll. (PHOTO 2)
Then layer on your cooked chicken (shredded or chopped, whatever you've got), sliced tomato and your mozzarella. (PHOTOS 3-5)
Step 3: Once it's filled, fold the sides in, then roll it up tightly from the bottom. If your wrap feels a bit stiff, you can warm it in the microwave for 10 seconds to make it easier to roll. (PHOTOS 6-8)
Step 4: Now let's toast it. Heat a dry griddle pan over a medium heat and pop your wrap in seam-side down. Press it gently with a spatula to help seal it and toast for a few minutes on each side until it's golden and the cheese is lovely and melted. (PHOTO 9)
Slice in half and enjoy straight away while it's warm and melty.
💡 Lauren's Top Tips
- 🌟 Use pizza mozzarella: It melts really well and doesn't release loads of water like fresh mozzarella does, so your wrap doesn't go soggy.
- 🌟 Toast seam-side down first: This helps seal everything in and stops the wrap from falling apart when you flip it.
- 🌟 No griddle pan? A frying pan works just as well - you won't get the lines, but you'll still get that golden, toasted finish.
- 🌟 Warm your wrap first if it's cracking: 10 seconds in the microwave softens it up, making it way easier to roll without it tearing.
🔨 The Meal Planning Toolbox
🗒️Make Ahead
You can mix the pesto mayo ahead of time.
🗒️ Batch Cooking
Make extra chicken and pesto mayo and store in the fridge for up to 3 days to use on lunches for the next day.
🗒️ Leftovers & Storage
The toasted wrap is best eaten fresh, but the components can be stored separately in the fridge.
🗒️Freezing
I don't recommend freezing these - the texture of the pesto and mozzarella won't hold up well.
💬 Recipe FAQs
Can I toast it in the air fryer instead?
You can, but I prefer the griddle pan for the lovely lines! Pop it in the air fryer at 200˚c/390˚F for 4-5 minutes until the outside is golden and crispy.
⚡ More Wrap Recipes
Looking for more wrap recipes? Try these!
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Pesto Chicken Wrap With Mozzarella and Tomato
Equipment
Ingredients
- 1 medium tortilla wrap
- 150 g (5 oz) cooked chicken chopped or shredded
- 50 g (1.5 oz) mozzarella torn into small pieces
- 1 tablespoon basil pesto
- 1 teaspoon mayo
- 2 slices tomato
Instructions
- Mix the pesto and mayo in a small bowl.
- Spread the pesto mayo over the centre of the wrap, then add the cooked chopped chicken, sliced tomatoes, and torn mozzarella.
- Fold in the sides, then roll up tightly from the bottom.
- Toast in a dry griddle pan for 3-4 mins each side, until golden and the cheese has melted.
- Slice and serve while hot.
Notes
- Pizza mozzarella is best for this - it melts nicely without making the wrap soggy.
- Toast the wrap seam-side down first to stop it unravelling.
- If your wrap feels stiff or cracks when rolling, pop it in the microwave for 10 seconds to soften.
- Let the wrap sit for a minute after toasting - it'll be easier to slice without everything falling out.
- No griddle pan? A regular frying pan will still give you that lovely golden finish.
Tracey P says
The gooey mozzarella with the pesto was such a good combo- will definitely be making again!
Lauren Woodger says
It's a great combo isn't it!