These bruschetta chicken pesto wraps are like a little taste of Italy right in your own kitchen. Imagine juicy, flavorful chicken mingling with vibrant pesto, sweet and tangy bruschetta, all snuggled inside a warm, soft tortilla. The golden, slightly toasted tortilla provides a delightful contrast to the fresh, zesty filling. I mean, seriously, what’s not to love? They offer a delightful combination of textures and flavors that make them a hit with both kids and adults.
Even on my most chaotic days, I can whip these bruschetta chicken pesto wraps together in under 20 minutes. And the best part? My picky eater actually asks for seconds! It’s a fantastic way to use up leftover cooked chicken, making it both economical and delicious. It’s also perfect for those unexpected guests because you can throw it together quickly. Plus, the ingredients are easy to find at your local grocery store.
One of the things I struggled with early on was getting the balance of flavors just right. I’d either overdo it with the pesto or not have enough bruschetta to really make it pop. But after a few tweaks and taste tests, I finally nailed it. I remember the first time I got it perfect; my husband took a bite, closed his eyes, and said, “This is going on the regular rotation!” And trust me, it has been. These bruschetta chicken pesto wraps are now a firm family favorite.
My kids love helping me assemble these bruschetta chicken pesto wraps, making it a fun and interactive mealtime activity. It’s also a great way to sneak in some extra veggies, which, as any parent knows, is always a win! The best part is that these bruschetta chicken pesto wraps are so versatile. You can use different types of chicken, cheeses, and even add a little spice if you’re feeling adventurous. The possibilities are endless, making it a recipe you can customize to your family’s preferences.
Seriously, friends, these bruschetta chicken pesto wraps have become such a staple in our house. I can’t wait for you to try this easy bruschetta chicken pesto wraps recipe – I have a feeling it’s going to become a new favorite in your kitchen, too!
Ingredients
- 1 pound cooked chicken, shredded or diced
- 1/2 cup pesto (store-bought or homemade)
- 1 cup bruschetta topping (store-bought or homemade)
- 4 large tortillas (I prefer the burrito size)
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
Okay, let’s talk ingredients for these amazing bruschetta chicken pesto wraps. First up, chicken! I usually use leftover rotisserie chicken or grilled chicken. If you’re short on time, store-bought rotisserie chicken is your best friend. Just shred it up, and you’re good to go.
Next, pesto. Now, I usually make my own pesto from scratch, but I know that’s not always feasible, especially during a busy week. So, store-bought pesto is totally fine! Just make sure it’s a good quality one. You can even find dairy free pesto if you are dairy free. Experiment with different types of pesto, such as sun-dried tomato pesto or kale pesto, to add a unique twist to your wraps.
Then comes the bruschetta topping. I love making my own bruschetta because it tastes so fresh, but again, store-bought is perfectly acceptable. Look for one that has a good balance of tomatoes, garlic, and basil. A little kitchen secret my mom taught me is to always check the expiration date on jarred bruschetta to make sure it’s fresh!
For the tortillas, I prefer the burrito size because they’re easier to work with and hold all the yummy fillings. You can use whatever type you like – flour, whole wheat, or even gluten-free. My kids prefer the spinach tortillas, adds a pop of color! Consider using flavored tortillas, such as sun-dried tomato or jalapeno cheddar, to add an extra layer of flavor to your wraps.
Now, for the cheese! I use a combination of mozzarella and Parmesan. The mozzarella gives it that gooey, melty texture, while the Parmesan adds a nice salty, nutty flavor. My kids prefer mild mozzarella, but you can absolutely use sharp provolone for more flavor. Explore different cheese combinations, such as mozzarella and feta or provolone and asiago, to create your perfect cheese blend.
And finally, a little olive oil for toasting the wraps. Just a touch is all you need to get them nice and golden brown. I love using olive oil instead of butter as a healthier option. You can also use cooking spray for a lower-fat alternative.
As far as shopping wisdom goes, I often buy chicken in bulk when it’s on sale and freeze it in portions. It’s a great way to save money and always have some on hand for these bruschetta chicken pesto wraps. For a vegetarian option, you could use grilled portobello mushrooms instead of chicken. I like to buy my tomatoes from the farmers market to support local business. I hope this makes it easier for you to shop for your bruschetta chicken pesto wraps!
Step-by-Step Instructions
- Prepare the chicken mixture: In a large bowl, combine the shredded or diced cooked chicken, pesto, and bruschetta topping. Mix well until everything is evenly coated. Season with salt and pepper to taste.
- Assemble the wraps: Lay a tortilla flat on a clean surface. Spread a generous amount of the chicken mixture evenly over the tortilla, leaving about an inch of space around the edges. Sprinkle with mozzarella and Parmesan cheese. I usually pile it all in the center so it’s easier to fold.
- Fold the wraps: Fold in the sides of the tortilla, then tightly roll it up from the bottom. Make sure to tuck everything in as you go so it doesn’t fall apart.
- Toast the wraps: Heat the olive oil in a large skillet over medium heat. Place the wraps seam-side down in the skillet. Cook for 2-3 minutes per side, or until golden brown and crispy. The cheese should be melted and gooey. My husband loves when the tortilla gets those little crispy spots!
- Let it rest: Remove the wraps from the skillet and let them rest for a few minutes before slicing and serving. This helps the cheese set and prevents everything from oozing out. This is a lesson I learned the hard way, believe me!
Now, let’s get into the nitty-gritty of making these bruschetta chicken pesto wraps. The first thing you’re going to do is prepare the chicken mixture. Grab a large bowl and toss in your shredded or diced chicken, pesto, and bruschetta topping. Mix it all up until everything is nicely coated. Don’t be afraid to taste it and adjust the seasoning as needed. My family likes a little extra pesto. If you like a bit of heat, add a pinch of red pepper flakes to the mixture.
Next, it’s time to assemble the bruschetta chicken pesto wraps. Lay a tortilla flat on a clean surface and spread a generous amount of that chicken mixture over the tortilla. Make sure you leave a little space around the edges so it doesn’t get too messy. Then, sprinkle with mozzarella and Parmesan cheese. I like to be generous with the cheese because, well, who doesn’t love cheese? I know my kids would eat cheese with every meal if I let them! You can also add a layer of fresh spinach or arugula for extra nutrients and flavor.
Now comes the folding part. Fold in the sides of the tortilla, then tightly roll it up from the bottom. This is where a little practice comes in handy. The first one might be a little wonky, but don’t worry, you’ll get the hang of it! For a tighter wrap, try warming the tortillas slightly before filling them; this makes them more pliable and less likely to tear.
Heat the olive oil in a large skillet over medium heat. Place the bruschetta chicken pesto wraps seam-side down in the skillet. This will help them stay closed. Cook for 2-3 minutes per side, or until they’re golden brown and crispy. The cheese should be melted and gooey, which is exactly what we want. I always flip mine carefully to make sure I don’t rip the tortilla. Press down gently on the wraps with a spatula to ensure even browning.
Once they’re done, remove the bruschetta chicken pesto wraps from the skillet and let them rest for a few minutes before slicing and serving. This is crucial! I learned the hard way that if you slice them too soon, everything will just ooze out. Trust me on this one! The resting period allows the cheese to set and the flavors to meld together, resulting in a more cohesive and delicious wrap.
If you accidentally burn one side (we’ve all been there!), just flip it over and focus on toasting the other side. No one will ever know! And if you want to get extra fancy, you can brush the tortillas with a little garlic butter before toasting them. It adds a whole new level of flavor! The steps for these **bruschetta chicken pesto wraps** are quick and easy and I hope your family loves them!
Serving Ideas
We love serving these bruschetta chicken pesto wraps with a simple side salad. A mix of greens, cherry tomatoes, and a light vinaigrette is perfect. It adds a little freshness and balances out the richness of the wraps. We also love to serve with some tortilla chips and salsa, you can never go wrong there! Add a dollop of sour cream or guacamole for extra flavor and texture.
Sometimes, I’ll cut the bruschetta chicken pesto wraps into smaller pieces and serve them as appetizers. They’re always a hit at parties and gatherings. You can also serve them with a side of marinara sauce for dipping. Arrange the sliced wraps on a platter and garnish with fresh basil leaves for an elegant presentation.
When it comes to presentation, I like to sprinkle a little fresh basil on top of the bruschetta chicken pesto wraps before serving. It adds a pop of color and a little extra flavor. And if you’re feeling fancy, you can drizzle a little balsamic glaze over the top. A sprinkle of Parmesan cheese or a drizzle of olive oil also adds visual appeal and enhances the flavor.
These bruschetta chicken pesto wraps are perfect for a quick and easy weeknight dinner, but they’re also great for lunch or even a picnic. They’re so versatile! I find that the best way to serve them is straight from the skillet, while they’re still warm and gooey. My kids usually hover around the stove waiting for them to be done. For a picnic, wrap the toasted wraps in foil to keep them warm and prevent them from getting soggy.
We also make these bruschetta chicken pesto wraps for Sunday dinners with the grandparents. Everyone loves them, and they’re so easy to make, which is always a plus when you’re hosting a crowd. Prepare a large batch of the chicken mixture ahead of time and let everyone assemble their own wraps for a fun and interactive family meal.
As far as portion sizes go, I usually make two bruschetta chicken pesto wraps per person. But honestly, it depends on how hungry everyone is. My husband can easily eat three, while my kids are usually good with one. Serve the wraps with a variety of sides to create a balanced and satisfying meal.
And if we somehow have leftovers (which is rare), they make a great lunch the next day. I just wrap them up tightly and store them in the fridge. You can reheat them in the microwave, but they’re also delicious cold. Add a small container of dipping sauce, such as pesto or marinara, to make your leftover wraps even more enjoyable.
These bruschetta chicken pesto wraps are a go to family dinner, because the kids love helping! This is a great way to get your kids involved and make memories. Don’t forget to serve with a smile and enjoy!
FAQs
Can I make these ahead of time?
Yes, you can assemble the bruschetta chicken pesto wraps ahead of time and store them in the fridge. Just wait to toast them until you’re ready to serve. This is a great way to save time on a busy weeknight. This is also a great way to prepare the wraps for a party.
Can I use different types of cheese?
Absolutely! Feel free to experiment with different cheeses. Provolone, Monterey Jack, or even a little bit of goat cheese would be delicious in these bruschetta chicken pesto wraps.
Can I add vegetables to these wraps?
Definitely! Spinach, roasted red peppers, or even some sautéed mushrooms would be great additions to these bruschetta chicken pesto wraps. I sometimes add spinach for a pop of color and extra nutrition.
Can I make these vegetarian?
Yes, you can easily make these vegetarian by using grilled portobello mushrooms or some other type of vegetarian protein in place of the chicken.
Can I make these gluten-free?
Yes, just use gluten-free tortillas. There are some great gluten-free options available these days that taste just as good as the regular ones.
How do I store leftovers?
Store any leftover bruschetta chicken pesto wraps in an airtight container in the fridge. They’ll stay good for up to 3 days.
One question I always get is whether you can freeze these. While you can freeze them, I don’t recommend it. The tortillas can get a little soggy when they thaw. But if you’re in a pinch, wrap them tightly in plastic wrap and then in a freezer bag.
Another common question is about substitutions. If you don’t have pesto on hand, you can use a little olive oil and some Italian seasoning. It won’t be quite the same, but it’ll still be delicious! Or, if you’re not a fan of bruschetta, you can use some sun-dried tomatoes instead.
I’ve definitely overcooked these before, resulting in burnt tortillas and dry chicken. To avoid this, make sure to keep the heat at medium and keep a close eye on them while they’re toasting. And if you happen to burn one, don’t worry, it happens to the best of us! Just scrape off the burnt parts and move on. These bruschetta chicken pesto wraps are so forgiving so don’t be afraid to try!
Conclusion
These bruschetta chicken pesto wraps are more than just a recipe to me; they’re a symbol of quick, easy, and delicious family meals. They’re a reminder that even on the busiest of nights, you can still put something amazing on the table that everyone will enjoy.
Always let the wraps rest for a few minutes after toasting. I learned this the hard way when I served them too soon and they fell apart!
Don’t be afraid to experiment with different cheeses and toppings. Part of the fun of cooking is making a recipe your own.
These wraps are a great way to use up leftovers. It’s a win-win situation – you reduce food waste and create a delicious meal!
My son loves his bruschetta chicken pesto wraps with extra mozzarella cheese, while my daughter prefers a little bit of balsamic glaze on hers. My husband loves them with a little bit of hot sauce for an extra kick.
Don’t be intimidated by this recipe. It’s so simple and straightforward. If I can make these on a busy Tuesday night, you absolutely can too!
I’d love to hear how these bruschetta chicken pesto wraps turn out for your family. Drop me a comment and let me know what you think! What kind of spin did you put on this recipe? We love hearing about your recipe adaptations.
Happy cooking, and I hope these bruschetta chicken pesto wraps become as beloved in your kitchen as they are in mine! Give these bruschetta chicken pesto wraps a try today!
PrintBruschetta Chicken Pesto Wraps: A Quick and Easy Family Favorite
These Bruschetta Chicken Pesto Wraps are a quick, easy, and flavorful lunch or light dinner option, combining juicy chicken, fresh bruschetta, and pesto in a convenient wrap.
- Prep Time: 15
- Total Time: 15
- Yield: 5 wraps 1x
- Category: Lunch, Dinner
- Method: Wrapping
- Cuisine: Italian-inspired
Ingredients
- 5 large tortillas
- 1 lb cooked chicken breast, diced
- 1 cup prepared pesto
- 2 cups bruschetta (tomato, basil, garlic mixture)
- 1/2 cup mozzarella cheese, shredded
Instructions
- Warm the tortillas slightly for easier folding.
- Spread a thin layer of pesto on each tortilla.
- Add diced chicken and bruschetta to the center of each tortilla.
- Sprinkle mozzarella cheese over the chicken and bruschetta.
- Fold the sides of the tortilla inward, then roll up tightly.
- Serve immediately or wrap for later.
Notes
For extra flavor, grill the wraps for a few minutes after rolling. You can also add a balsamic glaze drizzle for a touch of sweetness.
Nutrition
- Serving Size: 1 wrap
- Calories: 400
- Sugar: 5
- Sodium: 500
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
- Cholesterol: 75
Keywords: chicken, bruschetta, pesto, wraps, quick, easy