Chicken, avocado, and pesto make these wraps a flavorful, satisfying choice for lunch or a light dinner.
# What You’ll Need:
→ Chicken
01 - 400 g boneless, skinless chicken breasts (2 medium pieces)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
→ Wrap Assembly
05 - 4 large flour tortillas (25 cm diameter)
06 - 1 large ripe avocado, sliced
07 - 120 g cherry tomatoes, halved
08 - 30 g baby spinach or mixed greens
09 - 1/4 small red onion, thinly sliced
→ Pesto Mixture
10 - 60 g basil pesto (store-bought or homemade)
11 - 2 tablespoons mayonnaise or Greek yogurt (optional)
# How to Make It:
01 - Preheat a skillet over medium-high heat. Rub the chicken breasts with olive oil, salt, and pepper on all sides.
02 - Place the chicken in the skillet and cook for 5–7 minutes per side until golden brown and fully cooked. Transfer to a plate and rest for 5 minutes. Slice thinly across the grain.
03 - In a small bowl, stir together the basil pesto and mayonnaise or Greek yogurt, if using, until smooth.
04 - Heat the tortillas briefly in a dry skillet or microwave for a few seconds each until warm and pliable.
05 - Spread about 1 tablespoon of the pesto mixture over each tortilla. Layer with baby spinach, sliced chicken, avocado, cherry tomatoes, and red onion.
06 - Fold in the sides of each tortilla and roll up tightly. Slice each wrap in half and serve immediately.
