These simple chicken pesto tortillas are ready in just 10 minutes! My family loves them! Juicy chicken, basil pesto and lots of cheese melted with warm, crispy tortillas!
I wasn’t kidding when I said my family was causing trouble for these pesto burritos, which made me happy because they were so easy. Make these with a barbecue shop or leftover grilled chicken and you will have dinner ready in about 10 minutes.
I love the speed of tacos. I love using them when I have homemade flour tortillas on hand, but store-bought pieces are like charm! This pesto variant is not real, but it’s so delicious! See our Green Chili Chili Tortilla for a traditional sight of the tortilla.
Key Ingredients
- chicken: I use leftover chicken in the refrigerator to make this recipe. It can have a great lunch or dinner! If you don’t have cooked chicken, here are three easy recipes that are perfect for you: fast-cooked chicken, slow-cooker chopped chicken, and this stove-cooked chicken recipe.
- Pesto sauce: The store-bought pesto is a great shortcut, but homemade is unparalleled if you can use fresh basil in the summer. My preferred basil pesto recipe is classic, or something different, try my kale almond pesto, which I use for the kale pesto pasta!
- spinach: I like to sneak in the middle of each tortilla. Baby spinach or baby kale is perfect.
- cheese: Any mild melted cheese is suitable for these. I like Monterey Jack, Mozzarella or Queso de Oaxaca (when I find it melts well).
- Tortillas: Use your favorite tortillas for this recipe. Homemade tortillas, especially soft flour tortillas or tortillas, add a special feel.
How to make pesto tortillas
You will build the tortillas by spreading pesto over the tortillas, adding chicken (I usually chopped), a lot of cheese and a few spinach.
Then, cook them in a thick-bottomed pan or skillet – think of a cast iron pan, a heavy-duty stainless steel skillet or a more traditional Comal (flat barbecue used in parts of Mexico, Central and South America).
When the outside bakes, the cheese melts, transfer to a cutting board, cut it into triangles and serve! Perfect lunch or snack!
Chicken Pesto Tortillas
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My family loves these simple pesto tortillas. I know putting pesto in tortillas sounds weird, but trust me, it works! Use your favorite store-bought pesto sauce or make it yourself. Here is our homemade pesto recipe!
4 servings
You will need
4 medium to large flour or tortillas, see Homemade Flour Tortillas
4 tablespoons basil garlic sauce
1 cup chopped cooked chicken
1 cup packaged spinach leaves
4 ounces of mildly melted cheese, such as Queso de Oaxaca or Monterey Jack, chopped, about 1 cup
direction
1Heat a thick-bottomed frying pan over medium heat. Gently spray or brush the pan with oil and place a tortilla into the pan.
2Spread a tablespoon of garlic slices over the tortilla with a sprinkle with a quarter of chicken, spinach and cheese.
3Carefully fold the tortilla half and press down with a spatula to fold down to keep it folded. Cook until the bottom is about 2 minutes.
4Carefully flip the tortillas and cook until the second side is toasted and the cheese melts for 1 to 2 minutes. Transfer the tortillas to the cutting board and cut in half. Repeat the remaining burritos.
Adam and Joanne’s Tips
- This recipe was originally shared with Betty Crocker and we are excited to share it with you.
- The following nutritional facts are estimated.
Nutrition per serving
Service size
1 Mexico
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Calories
396
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Total fat
20.6g
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Saturated fat
7.3 grams
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cholesterol
66.5mg
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sodium
793.5mg
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carbohydrate
26.5g
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Dietary fiber
0.4 g
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Total sugar
0.4 g
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protein
25.3g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
