Grilled Pesto Chicken Wraps Pressure Cooker Edition
Enjoy tender, juicy chicken wraps infused with basil pesto and Italian seasoning, cooked quickly in a pressure cooker and finished with a crispy grilled tortilla for the perfect meal any day.
Ingredients
Main ingredients
- ½ cup grated mozzarella dairy free if needed
- ⅓ cup basil pesto store-bought or homemade
- 1 cup shredded rotisserie chicken or leftover chicken
- ½ cup canned artichoke hearts chopped
- 1 avocado pitted and sliced
- 2 teaspoon Italian seasoning
- 2 large flour tortillas
- Arugula or fresh basil for topping if you want
- Oil for grilling
Instructions
Instructions
- Mix shredded chicken with basil pesto, chopped artichokes, and Italian seasoning in a bowl.
- Lay tortillas flat and spread chicken mixture in the middle, not too wide.
- Sprinkle grated mozzarella on top, then add sliced avocado and arugula or basil if using.
- Fold in sides of tortillas and roll tightly. Brush oil on outside to prevent sticking.
- Set pressure cooker to sauté mode or use grill pan over medium heat, cook wraps on each side for 3-4 minutes until golden and cheese melts.
- Transfer wraps to pressure cooker pot, seal lid, cook with quick release after 5 minutes to tenderize chicken.
- Remove lid slowly after float valve drops, slice wraps and serve warm.
- Enjoy warm cheesy chicken filling with fresh avocado and basil wrapped in crispy tortilla.
Notes
Use pre-shredded rotisserie chicken for speed. Make pesto ahead. Quick release keeps chicken tender. Store wraps tightly wrapped; reheat in pan or oven for best results.