Burrito-Style Pesto Chicken Wraps

halved chicken pesto wrap on white plate with sweet potato fries

Print Recipe

5 from 1 vote

These burrito style pesto chicken wraps are loaded with so much flavour and couldn't be easier to make!

Prep Time20

Cook Time10

Total Time30

Course: Dinner, Lunch, Main Course

Cuisine: Italian, Tex Mex

Servings: large

Author: Chris Collins

Equipment

Sharp Knife & Chopping Board
Food Processor (for pesto)
Box Grater
2x Small Mixing Bowls (for chicken pesto/rice)
Pan & Tongs or Air Fryer (for toasting)
Brush (if air frying)

Ingredients

Pesto Chicken

1 small bunch of Fresh Basil (30g/1oz)
60ml / 1/4 cup Extra Virgin Olive Oil
20g / 1/4 cup freshly grated Parmesan
2 tbsp Pine Nuts
1 very small clove of Garlic, peeled & left whole
1/4 tsp Salt, or to taste
1/8 tsp Pepper, or to taste
200g / 7oz Cooked Chicken, diced into small cubes

Burritos

3 large Flour Tortilla Wraps
1x 220g/7.8oz pouch of Tomato & Basil Rice (see notes)
3-4 Sun Dried Tomatoes, diced (plus some oil if air frying)
1 medium Avocado, thinly sliced
6 slices of Bacon
3 tbsp Caesar Dressing (see notes)
100g / 1 cup shredded/grated Mozzarella

Instructions

Cook the bacon using your preferred method to your desired texture.
Meanwhile, add all of the pesto ingredients to a food processor and blitz until smooth. You may need to stop a couple of times to scrape down the sides. Check for seasoning and adjust if desired, then combine in a bowl with the diced chicken.
Cook the rice to packet instruction (typically 2 minutes in the microwave) then combine in a bowl with the diced sun dried tomatoes.
Lay out 3 wraps on a clean surface (if you need to loosen them up just warm them in the microwave). Divide the rice slightly below the centre of each of them. Top with avocado, a drizzle of Caesar dressing, bacon, pesto chicken and mozzarella.
Fold in the sides, then tightly fold over the bottom to cover the filling and continue rolling into a burrito. If pan frying, sprinkle a little extra cheese at the end to 'glue' the burrito shut.
Air Fry (option 1): Brush in oil and cook for 8-10mins at 190C/375F, or until golden and crisp.
Pan Fry (option 2): Add seam-side-down to a pan over medium-high heat. Gently rotate until golden all over. If they're charring too quickly just lower the heat slightly as you want the cheese to melt inside.
Tuck in and enjoy!

Video

Notes

a) Chicken - Try and get this out of the fridge 30 minutes or so before needed, just to take the chill out of the centre of the burritos. I typically just buy a pack of cooked chicken, although leftover chicken will work perfectly here.

b) Pesto - If you don't want to go down the Homemade Pesto route, you can sub 1/2 cup (120g) store-bought pesto.

c) Rice - You'll find this in most supermarkets in the microwavable rice section. I usually go for Ben's Original, although Tilda does do a Basmati version too.

d) Caesar Dressing - You can whip up your own Homemade Caesar Dressing if you'd like, but store-bought works just fine. A drizzle inside the burrito keeps everything moist, whilst adding a gentle boost of flavour. If you'd like, you can serve with more at the end.

e) Serving - I served with Sweet Potato Fries (which were store-bought to film with!) and an extra pot of Caesar Dressing. Check out my Sides for more inspo!

f) Prep Ahead - Make sure the fillings are completely cool (rice/bacon) then wrap them up and tightly store them in the fridge. I recommend getting them out 30 mins or so before needed, just to take the chill out of the centre. Then cook as instructed.

g) Calories - Per burrito.

Nutrition