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Gluten Free Chicken Pesto Wraps

  • Author: Michelle
  • Total Time: 30 minutes
  • Yield: 3 wraps 1x


Units Scale
  • 1/2 lb chicken breast
  • 2 tsp dried basil
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1/2 tsp dried parsley
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper (omit pepper for AIP)
  • 23 tbsp olive oil
  • Juice of half a lemon
  • 3 grain-free tortillas (I use almond flour tortillas, use cassava for AIP)
  • 3 tbsp pesto (use this for AIP)
  • 1/4 cup arugula


  1. Pound the chicken breast with a mallet to 1″ thick.  Combine the seasonings in a bowl and coat the chicken on both sides with the herb blend.
  2. Using a large skillet, heat about 1 tbsp of olive oil over medium heat. Add the chicken and cook for 3-4 minutes on each side, or until the chicken reaches an internal temperature of 165 F.
  3. Transfer the chicken to a cutting board and top with lemon juice. Slice the chicken into thin strips and set aside.
  4. Prepare the wraps by laying out a tortilla and adding 1 tbsp of pesto. Spread the pesto into an even layer and top with some arugula and a few strips of chicken. Repeat for all of the ingredients to make 3 wraps.
  5. Clean out the pan used for the chicken and heat the olive oil over medium heat. Fold the tortillas into a wrap and carefully place them in the pan, wrapped side down. Cook for about 2-3 minutes or until the tortilla is crisped and holds its shape. Very carefully flip and cook for another 2-3 minutes.
  6. Transfer to a plate or to a Tupperware to serve later.


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 10
  • Cook Time: 20


  • Serving Size: 1 wrap
  • Calories: 297
  • Fat: 20g
  • Carbohydrates: 25.1g
  • Fiber: 4.9g
  • Protein: 6.6g