Trader Joes Pesto Chicken Wrap Recipe

This creamy, crisp Trader Joes Pesto Chicken Wrap is made with tender chicken breast, basil pesto, and sweet sun-dried tomatoes, ready in just 15 minutes. The hero moment happens when the sharp peppery arugula and rich mozzarella melt together in every tight, flavor-packed roll. I love making this for a quick lunch that tastes exactly like the store-bought version but costs half as much.

Better Than Takeaway

I used to grab this wrap from the refrigerated section every week until I realized how soggy the tortillas could get sitting on the shelf. Making it fresh at home guarantees a crisp bite and allows you to control the pesto-to-mayo ratio perfectly, ensuring the filling is moist but never greasy.

My first attempt failed because I overstuffed the tortilla, leading to a messy collapse during the first bite. Now, I lay the ingredients flat and tight, ensuring the structure holds up whether I’m eating at my desk or on the go.

Jump to Recipe

Trader Joes Pesto Chicken Wrap Ingredients

• 2 large flour tortillas (burrito size)
• 1 cup cooked chicken breast, diced or shredded
• 3 tablespoons basil pesto (Trader Joe’s Genova Pesto recommended)
• 2 tablespoons mayonnaise
• 1/2 cup shredded mozzarella cheese
• 1/4 cup sun-dried tomatoes in oil, drained and chopped
• 1 cup fresh spinach or arugula
• 1 tablespoon balsamic glaze (optional)

How To Make Trader Joes Pesto Chicken Wrap

1. Prepare the Filling: In a medium bowl, mix the diced chicken breast with the basil pesto and mayonnaise until the meat is fully coated and creamy.
2. Layer the Base: Lay the flour tortillas flat on a clean surface and sprinkle the shredded mozzarella cheese evenly over the center of each wrap.
3. Add Veggies: Top the cheese with the pesto chicken mixture, followed by the chopped sun-dried tomatoes and a handful of fresh spinach.
4. Fold and Serve: Fold in the sides of the tortilla, then roll tightly from the bottom up to secure the filling, slicing in half diagonally before serving.

Recipe Tips

• Warm the tortilla: Microwaving the tortilla for 10 seconds makes it pliable and prevents cracking when you roll it tight.
• Drain the tomatoes: Excess oil from sun-dried tomatoes can make the wrap greasy, so pat them dry with a paper towel before chopping.
• Chill the chicken: If you have just cooked the chicken, let it cool slightly so it doesn’t wilt the fresh spinach immediately upon contact.

What To Serve With Trader Joes Pesto Chicken Wrap

A side of kettle-cooked potato chips adds a salty crunch that contrasts beautifully with the soft, creamy wrap. For a lighter option, a fresh fruit salad with melon and berries keeps the meal refreshing and balances the savory richness of the pesto.

How To Store

These wraps are best eaten fresh but can be wrapped tightly in plastic wrap and refrigerated for up to 24 hours. If making ahead, place the spinach between the cheese and the chicken mixture to create a barrier that prevents the tortilla from getting soggy.

FAQs

Can I heat this wrap? Yes, you can grill the wrapped sandwich in a panini press or skillet for 3 minutes per side to melt the cheese and crisp the shell.

What chicken works best? Rotisserie chicken or leftover grilled breasts are perfect time-savers for this recipe, offering great flavor without extra cooking time.

Is this gluten-free? You can easily substitute the flour tortilla with a certified gluten-free wrap or use large lettuce leaves for a lower-carb version.

Nutrition

• Calories: 510 kcal
• Total Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 65mg
• Sodium: 800mg
• Total Carbohydrate: 40g
• Protein: 31g