Warm Chicken Pesto Wraps with Melty Cheese
These cosy lunch wraps are savoury, herby, and wonderfully easy — crisp golden chicken tucked into soft wraps with pesto and gooey melted cheese. I’m assuming you want a simple, beginner-friendly version using common supermarket ingredients you can find easily in the Netherlands.
Ingredients
Method
- 01
Slice the chicken into thin strips, then season it with salt and black pepper until every piece looks evenly coated.
Tip · Thin strips cook faster and more evenly, which makes it easier for beginners to avoid dry chicken. - 02
Slice the onion thinly and chop or grate the garlic until it smells fresh and sharp.
Tip · Small, even pieces soften at the same rate, so nothing burns while you’re cooking. - 03
Heat a frying pan over induction setting 6 out of 9 for 1-2 minutes, then add the oil until it looks glossy and moves easily across the pan.
Tip · Preheating helps the chicken start browning quickly instead of sticking and steaming. - 04
Add the onion and cook for 3-4 minutes, stirring often, until it looks soft and lightly golden and smells sweet rather than sharp.
Tip · Cooking the onion first builds gentle sweetness and gives the wrap more flavour with very little effort. - 05
Add the garlic and stir for 30-60 seconds until it smells fragrant and no longer raw, but before it browns.
Tip · Garlic cooks very fast; adding it briefly keeps it aromatic instead of bitter. - 06
Add the chicken strips and cook for 5-7 minutes, turning a few times, until they are lightly golden, sizzling steadily, and fully white inside with clear juices.
Tip · Turning the chicken helps it colour evenly, and checking the centre keeps it safe and juicy. - 07
Turn the hob down to induction setting 3 out of 9 and stir in the pesto until the chicken looks glossy and evenly coated.
Tip · Lower heat protects the pesto’s fresh flavour and stops the oil in it from separating too much. - 08
Lay out the wraps and divide the chicken mixture down the centre so each wrap looks evenly filled from end to end.
Tip · Keeping the filling centred makes the wraps easier to roll tightly without tearing. - 09
Sprinkle the grated cheese over the warm filling until the top is generously covered and starting to soften.
Tip · Adding cheese while the filling is hot helps it melt quickly without extra cooking. - 10
Fold in the sides of each wrap, then roll them up tightly until they feel compact and hold their shape.
Tip · Folding the sides first helps keep the filling tucked in when you toast or eat the wrap. - 11
Return the wraps seam-side down to the dry pan and cook for 2-3 minutes per side on induction setting 5 out of 9 until golden with crisp spots and the cheese has melted.
Tip · Toasting the wraps seals the seam and adds a crisp outside, which makes them easier and nicer to eat. - 12
Cut the wraps in half and serve while hot, when the filling smells herby and the cheese is still stretchy.
