Gevulde Wraps met Kip Pesto

There’s something so satisfying about biting into a warm, melty wrap that’s been filled with juicy chicken, creamy pesto, and gooey cheese. These gevulde wraps met kip pesto are like little parcels of flavor, golden and slightly crisp on the outside, soft and savory on the inside. This is comfort food with a Mediterranean twist, and it’s about to become your new favorite go-to dish.

Behind the Recipe

This recipe was born on one of those nights when the fridge looks half-empty, but your stomach says otherwise. I had some leftover grilled chicken, a half jar of pesto, and a pack of wraps begging to be used. With a little layering, rolling, and baking, magic happened. It’s now a regular in my weeknight rotation, especially when I want something hearty and fast.

Recipe Origin or Trivia

Wraps have traveled a long way from their original roots. Though they’re often associated with Tex-Mex cuisine, similar filled flatbreads have existed for centuries across the world. The idea of stuffing a flatbread with flavorful fillings isn’t new, but combining it with ingredients like pesto, mozzarella, and chicken gives it a unique European flair. Think of it as Italy and Mexico having a delicious baby.

Why You’ll Love Gevulde Wraps met Kip Pesto

Versatile: Enjoy them for lunch, dinner, or even as a party snack. You can change up the filling as you like.

Budget-Friendly: Uses basic, pantry-friendly ingredients that won’t break the bank.

Quick and Easy: From prep to plate in under 30 minutes. Perfect for busy evenings.

Customizable: Add more veggies, change the cheese, or swap the chicken for tofu.

Crowd-Pleasing: Kids love them. Adults crave them. No one’s turning these down.

Make-Ahead Friendly: Assemble them ahead and bake just before serving.

Great for Leftovers: Wrap up last night’s grilled chicken or roasted veggies inside.

Chef’s Pro Tips for Perfect Results

Getting this recipe just right is all about technique and balance. Here’s how to make every wrap a masterpiece:

• Use room temperature wraps so they don’t crack while rolling.
• Don’t overfill or they’ll burst open while baking.
• Toast the inside of the wrap on a dry pan for 30 seconds before assembling to add a bit more sturdiness and flavor.
• Layer pesto first to act as a moisture barrier.
• Let them rest for a few minutes after baking so everything settles before slicing.

Kitchen Tools You’ll Need

You won’t need a fancy kitchen setup. Just a few basics:

Baking Dish: Holds the wraps snugly so they don’t unfold while baking.

Sharp Knife: For slicing the chicken and wraps cleanly.

Mixing Bowl: To combine the chicken, pesto, and cheese.

Aluminum Foil or Lid: To cover the dish and prevent over-browning during the first part of baking.

Oven or Air Fryer: You can bake them traditionally or try them in the air fryer for a crispier edge.

Ingredients in Gevulde Wraps met Kip Pesto

Every bite of these wraps brings a burst of flavor, and here’s what you’ll need:

1. Tortilla Wraps: 6 large wraps. They act as the delicious, golden-baked casing for your filling.
2. Cooked Chicken Breast: 300 grams, shredded. Provides the hearty, protein-rich base.
3. Green Pesto: 100 grams. Adds a herby, nutty creaminess.
4. Mozzarella Cheese: 150 grams, shredded. For that gooey, melt-in-your-mouth texture.
5. Cherry Tomatoes: 10, halved. Brings a sweet, juicy freshness.
6. Fresh Basil Leaves: A handful, chopped. Brightens up the flavor with a peppery touch.
7. Olive Oil: 1 tablespoon. Helps brown the wraps and adds richness.
8. Salt and Pepper: To taste. Enhances and balances all the flavors.

Ingredient Substitutions

Cooking should feel freeing, not fussy. Try these swaps if needed:

Chicken Breast: Use rotisserie chicken or leftover grilled chicken.

Mozzarella Cheese: Try shredded gouda, cheddar, or even vegan cheese.

Green Pesto: Red pesto or homemade spinach pesto works great too.

Tortilla Wraps: Swap with whole wheat or spinach wraps for variety.

Ingredient Spotlight

Green Pesto: This herby paste, traditionally made with basil, pine nuts, and Parmesan, delivers a punch of flavor and acts as the sauce and seasoning in one go.

Mozzarella Cheese: Its stretchy melt gives you that signature pull when you slice into the wraps, and the mild flavor ties everything together.

Instructions for Making Gevulde Wraps met Kip Pesto

This recipe is as fun to make as it is to eat. You’ll love the hands-on rolling and that smell wafting from your oven.

1. Preheat Your Equipment:
   Preheat your oven to 180°C (350°F). Grease a baking dish lightly with olive oil.
2. Combine Ingredients:
   In a bowl, mix shredded chicken with pesto, mozzarella, a pinch of salt and pepper, and a few chopped basil leaves.
3. Prepare Your Cooking Vessel:
   Lightly oil the bottom of your baking dish and set aside.
4. Assemble the Dish:
   Lay out each wrap, spoon in the filling, and top with a few cherry tomato halves. Roll tightly, fold in edges if you like, and place seam side down in the dish.
5. Cook to Perfection:
   Brush tops lightly with olive oil. Cover with foil and bake for 15 minutes. Remove foil and bake another 10 minutes until golden brown.
6. Finishing Touches:
   Sprinkle with extra basil or a bit of grated cheese if you want a more indulgent finish.
7. Serve and Enjoy:
   Let them cool slightly before slicing. Serve with a fresh green salad or some garlic yogurt dip.

Texture & Flavor Secrets

What makes these wraps a win is the contrast. The outside gets slightly crisp while the inside stays juicy and creamy. The mozzarella melts into the chicken, the pesto soaks into the wrap just enough, and those little bursts of tomato sweetness make every bite sing.

Cooking Tips & Tricks

Here are a few tricks to make your wraps restaurant-worthy:

• Use freshly grated mozzarella for better melt.
• Add a spoon of Greek yogurt into the chicken mix for extra creaminess.
• For a spicy kick, add a few chili flakes into the pesto.
• Warm the wraps slightly before rolling to make them easier to handle.

What to Avoid

A little guidance goes a long way. Here’s what to watch out for:

• Overstuffing the wraps, which can make them split open.
• Baking too long uncovered, which can dry them out.
• Using cold chicken straight from the fridge, which affects cooking time and texture.

Nutrition Facts

Servings: 6
Calories per serving: 420
Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Make-Ahead and Storage Tips

These wraps are perfect for prepping in advance. You can assemble them earlier in the day and refrigerate until ready to bake. Leftovers store well in the fridge for up to 3 days and reheat beautifully in the oven or air fryer. They also freeze well. Wrap each one individually, then bake directly from frozen, adding a few extra minutes.

How to Serve Gevulde Wraps met Kip Pesto

Serve these beauties with a crisp side salad, roasted vegetables, or a bowl of tomato soup. They also pair perfectly with a dollop of garlic sauce or a drizzle of balsamic glaze. For a brunch twist, top with a poached egg and dig in.

Creative Leftover Transformations

Leftovers? No problem. Here’s how to remix them:

• Slice into pinwheels and serve as party bites.
• Chop and mix into a salad with quinoa and extra pesto.
• Reheat and top with a fried egg for a breakfast wrap.

Additional Tips

• Add some sautéed onions or bell peppers for an extra veggie hit.
• Swap in sun-dried tomatoes for a more intense flavor.
• Use smaller wraps for snack-size portions or appetizers.

Make It a Showstopper

Presentation counts. Serve your wraps on a wooden board with a scattering of fresh basil and cherry tomatoes for color. A drizzle of pesto across the top and a side of dipping sauce in a tiny bowl will make this dish truly picture-worthy.

Variations to Try

• Veggie Delight: Replace chicken with grilled zucchini and mushrooms.
• Mediterranean Magic: Add kalamata olives and crumbled feta to the filling.
• Spicy Kick: Mix in a spoon of harissa or chili paste with the pesto.
• Cheesy Overload: Add a mix of cheeses like gouda and parmesan.
• Breakfast Style: Use scrambled eggs and spinach with the pesto for a morning version.

FAQ’s

Q1: Can I use store-bought pesto?

A1: Absolutely. Just go for one with quality ingredients and no added sugar.

Q2: Can I make these wraps vegetarian?

A2: Yes, swap the chicken for grilled veggies or plant-based protein.

Q3: Can I freeze the wraps?

A3: Yes, freeze them fully assembled but unbaked, and bake when ready.

Q4: What’s the best cheese alternative?

A4: Gouda, cheddar, or vegan mozzarella all work great.

Q5: Do I need to pre-cook the wraps?

A5: No, they’ll cook perfectly in the oven once filled.

Q6: Can I use rotisserie chicken?

A6: Yes, it’s actually a time-saver and adds great flavor.

Q7: How can I make it gluten-free?

A7: Use certified gluten-free wraps.

Q8: What dips go well with it?

A8: Garlic yogurt dip, spicy mayo, or a light vinaigrette are great.

Q9: Can I add rice to the filling?

A9: Yes, just keep the amount modest to avoid overfilling.

Q10: Will it work in an air fryer?

A10: Totally. Just reduce the cooking time by a few minutes and keep an eye on them.

Conclusion

Gevulde wraps met kip pesto are the kind of dish that feels like a hug. They’re simple yet packed with flavor, quick to whip up but fancy enough to serve guests. Trust me, once you try these, you’ll want to keep wraps and pesto in your kitchen at all times. Now roll, bake, and enjoy every bite.

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