High Protein Pesto Chicken Wraps

Name: High Protein Pesto Chicken Wraps
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 2 packed cups fresh basil leaves (about 50 g); ½ cup pepitas (about 60 g); ½ cup grated parmesan (about 40 g); 2 cloves garlic; 2 Tbsp fresh lemon juice; ½ tsp sea salt (or to taste); 1 avocado; 3 Tbsp Greek yoghurt (about 60 g); 3 Tbsp unflavoured whey protein concentrate (about 30 g); 500 g free range chicken breast; Juice of 1 lemon (about 3 Tbsp / 45 mL); 1 Tbsp extra-virgin olive oil; ½ tsp sea salt; Freshly ground black pepper, to taste; 4 large homemade tortillas (recipe below) or your favourite wraps; 4 generous handfuls rocket; 375 g plain (all-purpose) flour; 10 g baking powder; 10 g fine sea salt (≈1¾ tsp); 70 g salted butter, at room temperature; 240 mL warm water

Updated on April 24, 2026 • Time to read: 1 minute

By Holist

High Protein Pesto Chicken Wraps

Holist

Servings

Prep Time

30 minutes

Cook Time

20 minutes

Ingredients

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2 packed cups fresh basil leaves (about 50 g)
½ cup pepitas (about 60 g)
½ cup grated parmesan (about 40 g)
2 cloves garlic
2 Tbsp fresh lemon juice
½ tsp sea salt (or to taste)
1 avocado
3 Tbsp Greek yoghurt (about 60 g)
3 Tbsp unflavoured whey protein concentrate (about 30 g)

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500 g free range chicken breast
Juice of 1 lemon (about 3 Tbsp / 45 mL)
1 Tbsp extra-virgin olive oil
½ tsp sea salt
Freshly ground black pepper, to taste

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4 large homemade tortillas (recipe below) or your favourite wraps
4 generous handfuls rocket

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375 g plain (all-purpose) flour
10 g baking powder
10 g fine sea salt (≈1¾ tsp)
70 g salted butter, at room temperature
240 mL warm water

Directions

In a food processor, blend basil, pepitas, parmesan, garlic, lemon juice and salt until finely chopped. Add avocado, Greek yoghurt and whey protein; blend again until smooth and creamy. Set aside.
Marinate chicken in lemon juice, olive oil, salt and pepper for 10 minutes. Pan-fry over medium-high heat for about 5–6 minutes per side, until golden and cooked through (internal temperature 74 °C). Rest 5 minutes, then cut into bite-size pieces.
Fold the pesto through the chicken until every piece is coated in the creamy, high-protein sauce.

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Whisk together flour, baking powder and salt. Work in butter with fingertips until the mixture is crumbly.
Stir in warm water to form a shaggy dough. Knead for about 2 minutes until smooth.
Cover and rest for 20 minutes (this makes the dough easier to roll thin).
Divide into 10 balls and roll each to roughly a 20 cm circle.
Cook on a lightly oiled, medium-hot pan for 30–60 seconds each side until golden spots appear.
Stack under a damp towel to keep soft. Store airtight up to 3 days or freeze for 2 months.