Recipe: Grilled Pesto Chicken Wraps

by JJ Virgin on October 17, 2016

Time to tailgate! Whether you travel with your favorite team or root from the living room, these flavorful wraps are great game day food.

The recipe starts with a batch of quick and easy homemade pesto that doubles as an awesome salad dressing, sauce for gluten-free pasta, or a mayo mix-in. Then comes seasoned grilled chicken, the crunch of kale, and tangy sun-dried tomatoes. Bundled into a brown rice tortilla, it’s a healthy, gluten-free option that tastes fantastic.

Grilled Pesto Chicken Wraps is the first recipe in our Tailgating Party menu, joined by Jicama, Apple, and Pear Slaw, Vegetarian White Chili, and Cinnamon Roasted Pecans.

Grilled Pesto Chicken Wraps


October 17, 2016

This recipe is packed with flavor, from the fresh pesto to the grilled chicken. Add healthy kale and sun-dried tomatoes, and you’ve got a perfect portable meal!

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3

  • Prep: 5 mins
  • Cook: 5 mins
  • Yields: 2 wraps


2 (4-ounce) organic free-range boneless, skinless chicken breast halves, pounded to 1/2" thickness

2 tsp olive oil

1 garlic

1/4 tsp ground cumin

1/4 tsp sea salt

1/8 tsp freshly ground black pepper

2 brown rice tortillas, heated through

4 tbsp pesto sauce (recipe below)

1 cup torn baby kale

4 oil-packed sun-dried tomatoes, drained, patted dry, and sliced


1Combine the chicken, oil, garlic, cumin, salt, and pepper in a mixing bowl.

2Heat a grill pan over medium heat until hot.

3Add the chicken and cook 4-5 minutes per side, until an instant-read meat thermometer inserted into the thickest part registers 165F.

4Transfer to a cutting board and let stand for 3 minutes, then cut across the grain into thin slices.

5Lay the tortillas on a work surface and spread each one with 2 tablespoons of the pesto.

6Top with the kale, sun-dried tomatoes, and chicken, and roll up tightly.

7Serve immediately or wrap in aluminum foil and store in the refrigerator.

This recipe is part of the Tailgating Party menu, with Grilled Pesto Chicken Wraps; Jicama, Apple, and Pear Slaw; Vegetarian White Chili; and Cinnamon Roasted Pecans. Check out the Tailgating Party Menu and Guide for links to all the recipes, plus more handy tips and games for lots of tailgating fun!

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014

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Nutrition Facts

Serving Size1 wrap
Calories489 calories
Sodium644 milligrams
Protein28 grams
Sugar0 grams
Total Fat28 grams
Saturated Fat4 grams
Total Carbohydrates32 grams
Dietary Fiber4 grams

Basil Pesto Sauce


October 17, 2016

NOTE: This should accompany pork recipe

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3

This easy, dairy-free homemade pesto doubles as an awesome salad dressing, a tasty sauce for gluten-free pasta, or a yummy mayo mix-in. Try it in our Grilled Pesto Chicken Wraps.

  • Prep: 10 mins
  • Yields: 3/4 cup


3 cups loosely packed fresh basil leaves

1 garlic

3 tbsp pine nuts

1 tbsp chia seeds

1/3 cup olive oil

1/4 tsp sea salt


1Combine basil, garlic, pine nuts, and chia seeds in the bowl of a food processor and process until finely chopped.

2With the machine running, add the olive oil in a steady stream.

3Turn off the machine and stir in the salt, then serve.

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014

For more delicious, nutritious recipes, check out


Nutrition Facts

Serving Size1 tablespoon
Calories138 calories
Sodium1 mg
Protein2 g
Cholesterol0 mg
Sugar0 g
Total Fat15 grams
Saturated Fat2 grams
Total Carbohydrates2 g
Dietary Fiber1 g

Please SHARE with this tweetable (just click!): Start the Tailgating Party with Grilled Pesto Chicken Wraps! Healthy, flavorful, and a great way to kick off your football fun.

Stay tuned for fun tailgating ideas that will guarantee your game day success. Get ready for a delicious, healthy tailgating party that’s full of good memories for family and friends!