Pesto Shredded Chicken Kale Wrap

A vibrant and wholesome wrap featuring tender shredded chicken tossed in homemade green pesto, layered with crisp fresh kale inside a toasted whole wheat tortilla.

Ingredients

• 1 chicken breast
• 20 g fresh basil leaves
• 2 scallions
• 2 slices ginger
• 1 tsp Sichuan peppercorns
• 1 tbsp cooking wine
• 30 g parmesan cheese
• 20 g pine nuts
• 30 ml extra virgin olive oil
• 1 bunch kale leaves
• 2 whole wheat flatbread tortillas
• to taste sea salt
• to taste black pepper

Instructions

1. 1Boil Aromatics and Spices

   

   Add scallions, ginger slices, Sichuan peppercorns, and a splash of cooking wine into a pot of cold water. Bring the mixture to a boil to create a flavorful and aromatic broth base for cooking the chicken breast.

   Tip: Starting with cold water allows the aromatics to slowly release their flavors as the temperature rises.
2. 2Simmer the chicken breast

   

   Add the chicken breast into the pot with the aromatics and simmer on low heat for 15 minutes until fully cooked through.

   Tip: Simmering on low heat keeps the chicken tender and prevents it from drying out.
3. 3Blanch Basil Leaves

   

   Add salt to a pot of vigorously boiling water, then submerge 20 grams of fresh basil leaves. Blanch them for exactly 2 minutes to preserve their vibrant green color and reduce harsh raw notes before blending.

   Tip: Immediately transfer blanched basil to an ice bath if you want to lock in an even brighter green hue.
4. 4Cool and drain the basil

   

   Transfer the blanched basil directly into a bowl of ice water to preserve its vibrant green color, then squeeze out all excess moisture.

   Tip: Ensure all excess water is squeezed out so the pesto sauce doesnt become watery.
5. 5Blend Pesto Ingredients

   

   Combine the blanched basil, grated parmesan cheese, toasted pine nuts, extra virgin olive oil, sea salt, and freshly cracked black pepper inside a food processor. Pulse until smooth and well emulsified into a rich green pesto sauce.

   Tip: Adjust the amount of olive oil depending on how thick or pourable you prefer your pesto sauce to be.
6. 6Blend the pesto sauce

   

   Combine the prepared basil, parmesan cheese, pine nuts, olive oil, sea salt, and black pepper into a food processor and pulse until blended into a coarse green pesto sauce.

   Tip: You can adjust the amount of olive oil and cheese according to your personal preference for richness.
7. 7Shred the Chicken Breast

   

   Take the fully boiled chicken breast and use a fork to pull the meat apart into fine, even shreds. This texture helps the chicken absorb the pesto dressing thoroughly.

   Tip: Shredding the chicken while it is still warm makes it much easier to pull apart with a fork.
8. 8Mix Pesto with Chicken

   

   Transfer the shredded chicken into a mixing bowl and pour in half of the freshly prepared green pesto sauce. Toss and mix thoroughly until every piece of chicken is evenly coated.

   Tip: Save the remaining half of the pesto for spreading on wraps or sandwiches later.
9. 9Assemble the Wrap

   

   Lay out a whole wheat flatbread tortilla, then layer fresh shredded kale leaves and the pesto-coated chicken mixture directly on top. Roll it up tightly to form a complete wrap ready for serving.

   Tip: Warm the whole wheat tortilla slightly beforehand to make it more pliable and easier to roll without tearing.
10. 10Roll the tortilla

    

    Tuck the sides of the tortilla inward and roll it tightly forward to fully enclose the kale and chicken filling without leaving any gaps.

    Tip: Keep the roll tight so the filling stays securely packed inside while frying.
11. 11Pan-fry the wrap

    

    Transfer the assembled wrap seam-side down into a flat pan and fry, turning periodically until all sides turn an even golden yellow and become crispy.

    Tip: Fry on medium heat to ensure the tortilla crisps up nicely without burning before the inside warms through.

Storage & Reheating

Burn It Off

Frequently Asked Questions