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

High Protein Pesto Chicken Wraps

Author:

Holist

Servings

Prep Time

30 minutes

Cook Time

20 minutes

This High Protein Pesto Chicken Wrap ticks all the boxes flavour, satiety, skin-loving nourishment, and meal-prep convenience. Wrapped up in one delicious, protein-packed parcel.

We’ve layered zesty lemon and cracked pepper grilled chicken with a vibrant, creamy green pesto that’s been upgraded with our Unflavoured Whey Protein Powder, avocado, pepitas, and Greek yoghurt. This clever combo not only adds over 50g of protein per serve, but also delivers a powerhouse of healthy fats, amino acids, and antioxidants to support glowing skin, balanced hormones, and steady all-day energy.

Simple to make, easy to prep ahead, and built to keep you nourished — this is functional food at its tastiest.

Image of High Protein Pesto Chicken Wraps

Ingredients

For the pesto

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)

For the chicken

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

For the assembly

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

For the Tortillas (If you want to make them yourself)

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.

For the Tortillas (If you are making yourself)

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.