There’s no denying pesto makes food tasty, this quick version is no exception!

These wraps hit the spot for any meal, and with 2 cups of hidden spinach, are packed with nutrients.

Gluten-free, grain-free, dairy-free, and delicious! 

Download this recipe

5 from 1 reviews
Pulled Chicken & Pesto Wraps
Cook time
Total time
Serves: 6
  • 1 lb Chicken Breast
  • 1 cup Organic Vegetable Broth
  • ⅔ cup Walnuts
  • ½ cup Extra Virgin Olive Oil
  • 1 Lemon (juiced)
  • 2 cups Baby Spinach
  • 1 cup Basil Leaves
  • ¼ tsp Sea Salt
  • ½ tsp Black Pepper
  • 4 Brown Rice Tortillas
  1. Preheat oven to 325.
  2. Place chicken breasts in a oven-safe glass dish and pour in vegetable broth. Tightly cover with foil. Bake in the oven for 60 minutes.
  3. Meanwhile, create your pesto by combining walnuts, olive oil, lemon juice, spinach, basil, sea salt and black pepper in a food processor. Blend until smooth.
  4. Remove chicken from oven. Use a fork to shred the chicken.
  5. Place the pulled chicken in a bowl and toss with desired amount of pesto.
  6. Place your brown rice tortillas on a baking tray lined with parchment paper. Place in oven and watch closely for 2-4 minutes. (You can also toast the tortillas over a gas stove on low-medium heat for 3-5 minutes. Watch very closely. Or warm in a microwave for 45 seconds.) Set toasted tortillas aside.
  7. Drop a few spoonfuls into a brown rice tortilla and wrap it up. Enjoy!
Save Time: Throw your chicken into the slow cooker in the morning and shred by night.

Make It Crunchy: Add diced celery, cherry tomatoes or sunflower seeds.

Make It Vegetarian: Skip the chicken and use roasted chickpeas.

Prep Ahead: Make pesto. Cook chicken.



Welcome to the New School Kitchen

I've always got something cooking up for you!

Sign up to get my best easy-peasy recipes & magic-sauce inspiration.

Pin It on Pinterest