Italian wrap with pesto chicken and vegetables

Ingredients

• 400 gchicken breast
• 2 tbsppesto
• 1yellow pepper
• 1courgette
• 1 ballmozzarella
• 3wholemeal tortilla wraps
• to tasteolive oil
• to tastesalt and pepper
• 1 handfulfresh basil
• to tastecherry tomatoes

Instructions

1. 1

   Marinate the chicken

   Cut the chicken breast into cubes and coat them with the pesto. Leave to marinate for at least 30 minutes.

2. 2

   Preheat the oven

   Heat the oven to 180°C.

3. 3

   Prepare the vegetables

   Dice the pepper and courgette, then slice the mozzarella.

4. 4

   Cook the filling

   Warm a little olive oil in a frying pan and cook the chicken until nearly done. Add the vegetables and fry for a few more minutes. Taste, then season with salt and pepper.

5. 5

   Fill the wraps

   Spoon the chicken and vegetable mixture into the wraps, fold them closed and arrange them side by side in an oven dish. Scatter the mozzarella over the wraps and add a few cherry tomatoes, halved.

6. 6

   Bake and finish

   Bake for about 10 minutes, until the mozzarella has just melted. Remove from the oven and finish with a generous handful of fresh basil.

What are Italian wraps?

These are tortilla wraps filled with pesto chicken and vegetables, then baked with mozzarella until the cheese melts. They take inspiration from Italian flavours rather than following a traditional Italian wrap format.

Pesto brings the chicken and vegetables together, while the final bake warms the folded wraps and softens the mozzarella. Basil and cherry tomatoes add a fresh, bright finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 540 calories, 44g protein, 43g carbs, 25g fat.

The wraps and vegetables provide most of the carbohydrates, while chicken contributes much of the protein. Pesto, mozzarella and any cooking oil account for a substantial share of the fat; add a leafy salad or extra vegetables to balance the plate.

Why marinate the chicken?

Pesto: coating the chicken before cooking gives the cubes a savoury, herby layer. Allow at least 30 minutes for the marinade to cling to the meat.

Even pieces: cut the chicken into similar-sized cubes so they cook at roughly the same pace. The recipe leaves the chicken to finish cooking in the pan before the brief oven bake.

Getting the filling right

Cook the chicken: use a little oil and keep the pieces moving as needed so they cook evenly. Add the vegetables when the chicken is almost done, as directed.

Keep an eye on the pan: the courgette and pepper need only a few more minutes. Stop while they still have some shape, rather than cooking them until very soft.

Folding and baking

Fill evenly: divide the mixture among the three wraps, keeping the filling in the centre so the sides can fold over it. Place the wraps close together in the oven dish to help them stay folded.

Melt, don’t overbake: bake at 180°C for about 10 minutes and check that the mozzarella has just melted. The filling is cooked on the hob, so the oven stage is mainly to warm the wraps and melt the topping.

Choosing the ingredients

Wholemeal wraps: these provide a sturdy casing for the warm filling. If they feel stiff, handle them gently as you fold to avoid tearing.

Mozzarella and basil: mozzarella gives the top a soft, creamy finish, while the basil is added after baking to keep its fresh aroma. Halved cherry tomatoes add little pockets of juiciness.

What to serve alongside

A simple green salad or extra sliced tomatoes make an easy side without competing with the pesto. For a more substantial plate, serve with roasted vegetables.

The wraps are filling on their own, so you can also serve them as a complete meal and add a side only if you want one.

Recipe notes & tips

• Cut the chicken into evenly sized cubes so they cook at a similar rate.
• Give the chicken at least 30 minutes in the pesto before cooking.
• Use only a little oil in the pan, as pesto also contributes oil.
• Keep the vegetables in the pan for just a few minutes so they retain some texture.
• Fold the wraps securely and place them snugly together in the oven dish.
• Add the basil after baking for a fresher finish.

Variations

• Add mushrooms: fry sliced mushrooms with the pepper and courgette.
• Use red pepper: swap the yellow pepper for a red one for a sweeter flavour.
• Try another pesto: use a different pesto you enjoy, keeping the same amount.
• Add spinach: stir a handful into the hot filling just before filling the wraps.
• Make it cheesier: scatter a little extra mozzarella over the wraps before baking.

Common mistakes to avoid

• Uneven chicken pieces: cut them to a similar size so some do not finish cooking long before others.
• Skipping the marinade: allow at least 30 minutes for the pesto to coat the chicken.
• Overcooking the vegetables: fry them for only a few minutes after adding them to the chicken.
• Overfilling the wraps: divide the mixture between all three so they fold closed neatly.
• Baking for too long: take the dish out once the mozzarella has just melted, after about 10 minutes.

How to store

Refrigerate leftover wraps in a covered container for up to 3 days. Reheat in an oven at 180°C until hot throughout, or use a microwave; the wraps may soften as they stand.

Frequently asked questions