Easy Chicken Mozzarella Wraps
These Chicken Mozzarella Wraps are a quick and easy meal perfect for lunch or dinner. They feature savory chicken, melted mozzarella, and flavorful pesto all wrapped in a warm tortilla. Customize with your favorite fillings for a satisfying and delicious experience.
Equipment
- Large skillet
- Spatula
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Dry skillet or microwave (optional)
- Panini press or lightly oiled skillet (optional)
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 4 large tortillas flour or whole wheat
- 8 oz fresh mozzarella cheese, sliced
- ½ cup pesto store-bought or homemade
- ¼ cup sun-dried tomatoes, oil-packed, drained and chopped optional
- Fresh basil leaves, for garnish optional
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken and cook, stirring occasionally, until cooked through and lightly browned, about 5-7 minutes.
- Season with garlic powder, onion powder, paprika, salt, and pepper.
- Remove from heat and set aside.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 15-20 seconds (optional).
- Lay a tortilla flat on a clean surface.
- Spread about 2 tablespoons of pesto evenly over the tortilla, leaving a small border around the edges.
- Arrange several slices of mozzarella cheese on top of the pesto.
- Spoon about 1/4 of the cooked chicken over the cheese.
- Sprinkle with sun-dried tomatoes, if using.
- Garnish with fresh basil leaves, if using.
- Fold in the sides of the tortilla.
- Tightly roll up the wrap from the bottom.
- Heat a lightly oiled skillet or panini press over medium heat (optional).
- Place the wraps in the skillet and cook for 2-3 minutes per side, or until golden brown and the cheese is melted and gooey (optional).
- Cut the wraps in half and serve immediately.
Notes
Don't overfill the wraps. Use high-quality fresh mozzarella. Get creative with the fillings like roasted red peppers, spinach, or artichoke hearts. Assemble the wraps ahead of time and store them in the refrigerator for up to 24 hours. Add a pinch of red pepper flakes or a drizzle of hot sauce for extra spice. Leftovers can be stored in the refrigerator for up to 2 days and reheated in a skillet or microwave.