This Chicken Pesto Breakfast Wrap is the kind of breakfast I make when I want something warm, savory, and a little more substantial than toast. Tender shredded chicken, basil pesto, mozzarella, artichokes, creamy avocado, and fresh basil all get tucked inside a flour tortilla and grilled until golden and crispy. It comes together quickly, uses mostly ready-to-go ingredients, and works just as well for breakfast as it does for brunch or a quick lunch.
Try my Curry Chicken Lettuce Wraps recipe.
Why You’ll Love This Recipe
- Ready in about 15 minutes: Perfect when you want something quick.
- Uses cooked chicken: A great way to use leftovers or rotisserie chicken.
- Big flavor with little effort: Pesto does most of the seasoning work.
- Crispy outside, creamy inside: The grilled tortilla contrasts nicely with melted mozzarella and avocado.
- Easy to customize: You can swap the cheese, protein, vegetables, or pesto.
- Great beyond breakfast: It also works for brunch, lunch, or a quick dinner.
- Minimal cleanup: One bowl or board for assembly and one grill pan.
What You’ll Need to Make Chicken Pesto Breakfast Wraps
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Serves: 4
- Course: Breakfast / Brunch / Lunch
- 4 large flour tortillas
- 1.8 ounces (50 g) mozzarella cheese, grated
- 6 tablespoons basil pesto, store-bought or homemade
- 7 ounces (200 g) shredded cooked chicken
- 2.8 ounces (80 g) canned artichoke hearts, drained and chopped
- 1 avocado, sliced
- 2 teaspoons Italian seasoning
- Handful fresh basil leaves, for serving
What You’ll Need to Do
⇒ Lay the tortillas out on a clean work surface.
⇒ Start building each wrap in the center of the tortilla. Add a little grated mozzarella, followed by basil pesto, shredded chicken, chopped artichoke hearts, and sliced avocado.
⇒ Sprinkle over some Italian seasoning and finish with a few fresh basil leaves.
⇒ Try to keep the filling mostly in the center. It makes folding much easier and helps prevent half your breakfast from escaping into the pan.
⇒ Fold the two sides of each tortilla inward, then roll everything up tightly like a burrito.
⇒ Heat a grill pan over medium-high heat.
⇒ Place the wraps seam-side down on the hot pan. This helps seal them before you start turning.
⇒ Grill for around 4 to 6 minutes per side, or until the tortillas are golden and crisp and the mozzarella inside has started to melt.
⇒ Depending on the size of your grill pan, you may need to cook the wraps in batches.
Serve them warm while the outside is crisp and the filling is still melty.
Try my Keto Spinach and Feta Egg Wraps recipe next.
Easy Ingredient Swaps
Chicken: Turkey works beautifully, especially if you have leftovers.
Mozzarella: Provolone, cheddar, Monterey Jack, or a mild Italian cheese blend can work.
Basil pesto: Try spinach pesto, sun-dried tomato pesto, or another pesto you enjoy.
Artichoke hearts: Roasted red peppers are an easy alternative.
Avocado: Try a little cream cheese or ricotta if avocado isn’t available.
Flour tortillas: Whole wheat or high-fiber tortillas can be substituted.
Fresh basil: Baby spinach or arugula can add a fresh green element instead.
Try my Chickpea Avocado Veggie Wraps recipe.
Some Twist and Tweak Ideas
Add sliced tomatoes for some freshness.
Throw in a handful of baby spinach.
Add sun-dried tomatoes for a stronger Mediterranean-style flavor.
A few red pepper flakes can give the wrap a little heat.
Add crispy bacon if you want a heartier breakfast version.
Use smoked chicken for a deeper flavor.
Add a fried or scrambled egg if you want the wrap to feel even more breakfast-focused.
A little Parmesan alongside the mozzarella also works really well with the pesto.
Try my Beef Shawarma Wraps recipe.
Some Helpful Tips
Drain the artichokes well. Too much liquid can make the wraps soggy.
Don’t overload the tortillas. Even with four tortillas, keep the filling centered so they’re easy to roll.
Place them seam-side down first. This helps keep the wrap closed while it grills.
Use medium-high rather than maximum heat. You want the tortilla to crisp while giving the cheese enough time to melt.
Use cooked chicken that is already shredded. It keeps the prep time genuinely close to five minutes.
Keep an eye on the pesto. Store-bought pesto can vary quite a bit in saltiness, so you probably won’t need additional salt.
Try my Pesto Chicken Wraps recipe.
Some Budget-Friendly Tips
Rotisserie chicken is an easy option, especially if you can use the remaining meat in another recipe.
Leftover home-cooked chicken works even better from a budget standpoint.
Store-brand pesto and flour tortillas are perfectly fine here.
Mozzarella tends to be less expensive when bought in a block and grated at home.
If artichoke hearts are expensive, use roasted peppers or spinach instead.
You can also reduce the avocado to half and add more spinach or chicken to stretch the filling.
Try my Sweet Potato Wraps with Spicy Guacamole recipe.
Some Serving Ideas
Serve these wraps with:
- Fresh fruit
- Breakfast potatoes
- Scrambled eggs
- Tomato salad
- Mixed greens
- Fresh berries
- Greek yogurt
- Sliced tomatoes
- Extra pesto for dipping
For breakfast, fruit or breakfast potatoes make an easy side.
For lunch, I’d pair the wrap with a simple green salad.
Make-Ahead Tip
You can prepare most of the ingredients ahead of time.
Shred the chicken, drain and chop the artichokes, grate the cheese, and keep everything refrigerated separately.
When you’re ready to eat, slice the avocado, assemble the wraps, and grill them.
I wouldn’t assemble them too far in advance because the pesto, artichokes, and avocado can eventually soften the tortillas.
Some Storage and Reheating Tips
These wraps are best straight from the grill, but leftovers can still be stored.
Allow them to cool before placing them in an airtight container.
Refrigerate for up to 2 days.
For the best texture, reheat them in a skillet or grill pan over medium heat until warmed through and crisp again.
An air fryer also works nicely.
The microwave will warm them quickly, but the tortilla will become softer rather than crispy.
I wouldn’t recommend freezing assembled wraps containing avocado because its texture can change after thawing.
Final Thoughts
This Chicken Pesto Breakfast Wrap is quick, filling, and packed with flavors that already work naturally together.
The chicken makes it substantial, pesto brings a ton of flavor without extra work, mozzarella gets melty, and the avocado and artichokes keep the filling creamy and interesting.
Best of all, the whole thing takes around 15 minutes, so it works just as well for a busy breakfast as it does for an easy brunch or lunch.
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Chicken Pesto Breakfast Wrap
I love this Chicken Pesto Breakfast Wrap when I need something quick but filling! 🌿🍗 Chicken, pesto, mozzarella, avocado, and artichokes get wrapped up and grilled until crispy.
Ingredients:
Instructions
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Place the four flour tortillas on a clean work surface.
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Divide the grated mozzarella, basil pesto, shredded cooked chicken, chopped artichoke hearts, and sliced avocado evenly among the tortillas, keeping the filling near the center.
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Sprinkle each portion with Italian seasoning and add a few fresh basil leaves.
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Fold the sides of each tortilla inward over the filling, then roll tightly to form a burrito-style wrap.
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Preheat a grill pan over medium-high heat.
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Place the wraps seam-side down on the heated grill pan.
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Cook for approximately 4 to 6 minutes per side, or until the tortillas are golden and crisp and the cheese has melted.
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If necessary, cook the wraps in batches to avoid overcrowding the pan.
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Remove from the grill pan and serve immediately while warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 500kcal
- % Daily Value *
- Total Fat 30g47%
- Cholesterol 60mg20%
- Sodium 900mg38%
- Total Carbohydrate 41g14%
- Dietary Fiber 6g24%
- Sugars 4g
- Protein 26g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Estimated Glycemic Index: ~45
Estimated Glycemic Load per Serving: ~18
