These Pesto Chicken Wraps with Lemon Garlic Yogurt Dip are fresh, savory, and incredibly satisfying. Tender shredded chicken is tossed with herby basil pesto and creamy Greek yogurt, then wrapped with peppery arugula, salty feta, and crisp red onion.
Toasted until golden and served with a bright lemon-garlic yogurt dip, it’s a high-protein wrap that feels indulgent yet light and perfect for quick lunches or easy dinners.
Ingredients You’ll Need
- 3 cups shredded rotisserie chicken
- 4 large flour tortillas
- ¼ cup basil pesto
- ½ cup plain Greek yogurt
- 1 ¼ tsp sea salt divided
- 3 tbsp lemon juice divided
- ½ cup crumbled Feta cheese
- ½ small red onion diced finely
- 3 cups arugula
- a little oil for cooking the wraps avocado or olive oil
Dipping Sauce
- ¾ cup plain Greek yogurt
- 1 tbsp olive oil
- 2 small garlic cloves grated
- Zest of ½ a lemon
- 2 tsp lemon juice
- sea salt to taste I used about ½ tsp
How to Make Pesto Chicken Wrap with Lemon Garlic Yogurt Dip
1. In a small bowl, combine the finely diced red onion, 2 tbsp of the lemon juice, and 1 tsp of the sea salt. Let sit for at least 20 minutes to mellow the onion’s intensity.
2. In a mixing bowl, stir together the pesto, ½ cup Greek yogurt, the remaining salt, and the remaining 1 tbsp lemon juice. Mix until smooth and well combined.
3. Lay a large flour tortilla on a flat surface. In the center, layer shredded chicken, a generous spoonful of the pesto yogurt sauce, some of the marinated red onion, arugula, and feta crumbles.
4. Fold the sides of the tortilla inward, then roll it up tightly like a burrito. Secure with a toothpick if needed to help keep it closed while toasting.
5. Heat a small amount of oil in a skillet over medium-low heat. Cook the wrap for 2–3 minutes per side, or until golden brown and lightly crisped.
6. Prepare the dipping sauce: In a bowl, whisk together all the dipping sauce ingredients. Add salt to taste.
7. Serve warm, with the lemon-garlic yogurt dip on the side.
Pesto Chicken Wraps with Lemon Garlic Yogurt Dip
Ingredients
- 3 cups shredded rotisserie chicken
- 4 large flour tortillas
- ¼ cup basil pesto
- ½ cup plain Greek yogurt
- 1 ¼ tsp sea salt divided
- 3 tbsp lemon juice divided
- ½ cup crumbled Feta cheese
- ½ small red onion diced finely
- 3 cups arugula
- a little oil for cooking the wraps avocado or olive oil
Dipping Sauce
- ¾ cup plain Greek yogurt
- 1 tbsp olive oil
- 2 small garlic cloves grated
- Zest of ½ a lemon
- 2 tsp lemon juice
- sea salt to taste I used about ½ tsp
Instructions
- In a small bowl, combine the finely diced red onion, 2 tbsp of the lemon juice, and 1 tsp of the sea salt. Let sit for at least 20 minutes to mellow the onion’s intensity.
- In a mixing bowl, stir together the pesto, ½ cup Greek yogurt, the remaining salt, and the remaining 1 tbsp lemon juice. Mix until smooth and well combined.
- Lay a large flour tortilla on a flat surface. In the center, layer shredded chicken, a generous spoonful of the pesto yogurt sauce, some of the marinated red onion, arugula, and feta crumbles.
- Fold the sides of the tortilla inward, then roll it up tightly like a burrito. Secure with a toothpick if needed to help keep it closed while toasting.
- Heat a small amount of oil in a skillet over medium-low heat. Cook the wrap for 2–3 minutes per side, or until golden brown and lightly crisped.
- Prepare the dipping sauce: In a bowl, whisk together all the dipping sauce ingredients. Add salt to taste.
- Serve warm, with the lemon-garlic yogurt dip on the side.
Notes
- The chicken can be added to the wrap hot or cold, though it’s especially delicious warmed.
- These can be assembled ahead of time and toasted just before serving.
- For even more protein, use a high-protein Greek yogurt.
- Smoked or air-fried chicken works beautifully in place of rotisserie chicken.
- Block feta tends to have better moisture and flavor than pre-crumbled varieties.
- Two cloves of garlic may be strong for some; start with one, taste, and adjust.
- Zero-carb or low-carb tortillas can be used, but they are often smaller than standard burrito-size tortillas. You may need slightly less filling and can make more wraps.
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