Pesto Chicken Roll Ups

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Delicious homemade pesto and sweet but not cloying sun-dried tomatoes join thinly sliced ​​chicken breasts to make these delicious and unique pesto chicken wraps. You’ll enjoy intense flavor with every sip!

Pesto Chicken Wraps have quickly become a staple for full-time chefs. It takes a little skill to make this dish, but it’s worth every second of prep work! While you can always use store-bought stuff, you’ll definitely want homemade pesto. It’s super easy to make, it’s ready in minutes, and the results are simply mouth-watering. You can even make extra pasta for the rest of the week. Looking for cheesy goodness? you understood. We use mozzarella and parmesan for an Italian twist. Pair it with homemade pesto, delicious sun-dried tomatoes, and tender chicken breasts, and you’ve got a fun weeknight dinner idea everyone will love!

Device options:

You’ll need some special equipment to prepare this recipe, and you have a few options at your disposal!

  • Mixed Pesto: Choose from a food processor, immersion blender, or even a standard blender (as long as it’s powerful enough!).
  • Flatten the Chicken: You can use a special meat grinder or a simple rolling pin to flatten chicken breasts.

Pesto Options:

We’ve mentioned that when you’re on a crunch, you can use store-bought pesto to make these chicken wraps. While we always recommend going the homemade route, we know not every chef can pull it off. Check out the pesto variations below, some of which you can buy premade at the grocery store:

  • Garlic Pesto
  • Walnut Butter
  • Arugula Pesto
  • Sun Dried Tomato Sauce

Cheese Options:

As you’ll see on the recipe card, we add mozzarella and parmesan to the dish after the chicken is browned. We also added a little heavy cream to make this chicken dish soft and gooey and cheesy! Some recipes also add a little mozzarella cheese to the roll. We didn’t include this step, but if you’re a big mozzarella lover, feel free to get creative! You can also add a little chicken broth before baking to make this dish creamier without any extra cream. Yum!

Sun Dried Tomato Options:

If you don’t have sun-dried tomatoes on hand, are allergic to them, or just don’t like them, you can use:

  • Roasted Red Bell Peppers
  • artichoke hearts
  • mushroom

It’s important to note that each of these substitutions will change the flavor of the chicken pesto, as the sun-dried tomatoes do have a very specific flavor. In any case, any of the above substitutions would be delicious!

Service suggestion:

If you’re wondering how to make pesto chicken wraps into a hearty meal, you have plenty of options! We recommend that you use:

Chicken pesto rolls on a cutting board.

Storage and Reheating Instructions:

You can put leftover chicken wraps in an airtight container and store them in the refrigerator for 3 to 4 days. To reheat, place leftovers in the microwave and heat in 30-second increments until heated through. You can also reheat in a 350°F oven for about 10 minutes, until heated through.

Freezing Instructions:

Follow the recipe directions below, then allow the dish to cool completely. Transfer to a freezer safe container (it will do well in an aluminum dish) and store it in your freezer for up to a month. When you’re ready to enjoy, be sure to let this dish thaw overnight in the refrigerator. You can reheat in a 350°F oven until heated through, about 15 to 20 minutes. You can add some extra cheese if desired!

If you liked this recipe, you might be interested in these other delicious chicken recipes:

watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Chicken Pesto Wrapped Over Pasta.

Delicious homemade pesto and sweet but not cloying sun-dried tomatoes join thinly sliced ​​chicken breasts to make these delicious and unique pesto chicken wraps. You’ll enjoy intense flavor with every sip!

Preparation time 30 minute

cooking time 25 minute

total time 55 minute

raw material

  • 3 chicken breast Cut horizontally and pound flat into patties
  • 1/2 cup sun dried tomatoes chop up
  • 1 teaspoon Salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoon olive oil
  • 1/2 cup heavy cream
  • 1 cup mozzarella cheese Chopped
  • 1 cup parmesan cheese freshly grated

Pesto

  • 2 cup fresh basil leaves bulk
  • 3 whole clove of garlic
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup olive oil
  • 1/4 cup pine nuts

instruct

  • Preheat oven to 350°F.

  • Take a piece of chicken and cut it in half horizontally. Take half and place it between two sheets of plastic wrap, then pound it flat. Finish with all chicken breasts.

  • Lay out the chicken chops and sprinkle both sides with salt, pepper, and garlic powder.

  • Spread 1 tablespoon of the pesto mixture over the chicken breasts along with about 1/2 tablespoon of the sun-dried tomatoes. Roll tightly and secure with a toothpick.

  • In an oven-safe dish, heat 2 tablespoons olive oil on the stove top over medium-high heat. Add chicken and brown on all sides. About 6-8 minutes.

  • Using leftover pesto, toss it with cream and remaining sun-dried tomatoes. Pour over chicken.

  • Remove from heat, sprinkle with cheese, and place in the oven. Bake for an additional 15-20 minutes, until the chicken has safely reached a temperature of 165°F.

Pesto

  • Loosely pack fresh basil leaves into a measuring cup and measure the fresh basil leaves. Place the leaves in a food processor or blender.

  • Add garlic, Parmesan cheese, olive oil and pine nuts. Blend until fairly smooth.

  • Store in an airtight container in the refrigerator for 5 to 7 days.

Calories: 567kcal | carbohydrate: 9G | protein: 40G | fat: 42G | Saturated fat: 14G | Polyunsaturated fats: 5G | Monounsaturated fats: 19G | Trans fat: 1G | cholesterol: 128mg | sodium: 1065mg | Potassium: 867mg | fiber: 2G | sugar: 5G | Vitamin A: 1160unit | Vitamin C: 7mg | calcium: 414mg | iron: 2mg

Pesto Chicken Wraps