Spinach Chickpea Pesto Steak Wraps

Picture a warm tortilla cradling rosy slices of seared flank steak, glossy with juices, nestled against emerald pesto that smells of basil and lemon.

Imagine the crunch of chickpeas against velvety avocado, sweet bursts of cherry tomato, and a whisper of red onion—comfort you can hold with both hands.

This wrap matters to me because it turns pantry staples and a quick steak into something that feels generous and fresh, even when time is tight.

It’s the kind of meal that bridges busy weeknights, casual desk lunches, or Sunday suppers when you want color and satisfaction without fuss.

One evening after a late soccer practice, these wraps saved us: pesto prepped ahead, steak seared in minutes, and everyone built their own—no complaints, just quiet, happy bites.

They’ve been in our rotation ever since for their speed, balance, and downright craveable flavor. Ready? Let’s cook!

Why You’ll Love It

• Delivers bold flavor with herbaceous spinach-basil chickpea pesto
• Packs protein from flank steak and fiber-rich chickpeas
• Assembles quickly for weeknights; minimal cook and prep time
• Adapts easily with nut, green, or cheese swaps
• Meal-prep friendly; pesto and fillings store well

Ingredients

• 1 pound flank steak trimmed — choose well-marbled for tenderness
• 1 teaspoon kosher salt divided — Diamond Crystal preferred for consistency
• 1/2 teaspoon black pepper — freshly ground for best flavor
• 1 tablespoon olive oil for steak — high-heat friendly
• 4 large flour tortillas warmed — 10-inch size holds fillings well
• 2 cups baby spinach loosely packed — crisp, dry leaves
• 1 cup cherry tomatoes halved — sweet and juicy
• 1/4 small red onion thinly sliced — mild bite
• 1/2 avocado sliced optional — adds creaminess
• 1/2 cup feta cheese crumbled optional — tangy, briny contrast
• 1 cup canned chickpeas drained and rinsed — pat dry for better toss
• 1 cup fresh basil leaves packed — bright, fragrant leaves
• 1 cup baby spinach packed — boosts pesto body
• 1/3 cup grated Parmesan cheese — finely grated for easy blending
• 1/3 cup toasted pine nuts or walnuts — toast for deeper flavor
• 1 small garlic clove minced — avoid overpowering the pesto
• 1/2 lemon juiced — fresh-squeezed for brightness
• 1/3 cup extra-virgin olive oil for pesto — fruity, good-quality
• 1/8 teaspoon red pepper flakes optional — adjust to taste
• 1/4 teaspoon kosher salt for pesto — season to balance acidity
• 2 tablespoons water as needed — loosen pesto to spoonable consistency

Step-by-Step Method

Season and Rest the Steak

Pat the flank steak dry. Rub with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Let it sit at room temperature while you make the pesto.

This brief rest guarantees the meat evenly and takes the chill off, promoting better searing and juiciness once it hits the hot pan.

Blend the Pesto Base

Add basil, spinach, Parmesan, toasted pine nuts or walnuts, garlic, lemon juice, red pepper flakes, and 1/4 teaspoon kosher salt to a blender or food processor. Pulse until the mixture is finely chopped. Scrape down the sides as needed.

Keep the texture coarse at first; you’ll emulsify with oil next for a creamy, spoonable sauce.

Stream in Oil to Emulsify

With the blender running, slowly stream in 1/3 cup extra-virgin olive oil. Blend until smooth, adjusting with up to 2 tablespoons water for a loose, spoonable consistency.

Taste and adjust seasoning. Aim for a bright, balanced pesto that spreads easily and lightly clings to chickpeas and steak without being overly thick.

Sear the Steak Hot and Fast

Heat a grill pan or skillet over medium-high until very hot. Add the steak and sear 4–6 minutes per side for medium-rare, or to your preferred doneness. Avoid moving the steak too much.

Let a deep brown crust form. Good contact and high heat create flavorful char and keep the interior tender.

Rest and Slice Against the Grain

Transfer steak to a cutting board. Sprinkle with the remaining 1/2 teaspoon kosher salt and rest 5 minutes to retain juices.

Slice thinly against the grain into bite-size strips. Cutting across the muscle fibers ensures tenderness in each bite and makes the pieces easier to layer inside the wraps.

Coat Chickpeas with Pesto

Place drained, rinsed chickpeas in a mixing bowl. Add 2 tablespoons pesto and toss to coat evenly.

The pesto should lightly glaze the chickpeas without pooling. Set aside. This step adds flavor and helps the chickpeas adhere within the wrap, preventing them from rolling out during assembly and slicing.

Warm and Soften the Tortillas

Warm the tortillas in a dry skillet or microwave until pliable. Keep them covered with a clean towel to retain heat and moisture.

Soft tortillas are less likely to crack or tear. This makes rolling easier and creates a snug, sealed wrap that holds fillings neatly for clean halves.

Build Layers for Balance

Spread 1–2 tablespoons pesto over each warm tortilla. Layer baby spinach leaves, pesto-coated chickpeas, sliced steak, cherry tomatoes, and thin red onion.

Add avocado and feta if using. Distribute evenly to avoid bulges. Aim for balanced bites of freshness, richness, and acidity with each mouthful.

Roll Tight and Tuck Ends

Fold the sides inward over the filling. Roll from the bottom up, keeping tension for a tight cylinder. Press gently to seal.

If needed, add a dab of pesto as glue. A tight wrap holds structure, prevents leaks, and slices cleanly. Rest seam-side down briefly to help it set.

Slice and Serve Fresh

Use a sharp chef’s knife to cut each wrap in half on a slight bias. Wipe the blade between cuts for tidy edges. Serve immediately, or wrap snugly in parchment for transport.

Add a squeeze of lemon or extra red pepper flakes if desired. Enjoy warm for the best texture and flavor.

Ingredient Swaps

• Steak: use grilled chicken, turkey, sautéed mushrooms/portobellos, or marinated tofu/tempeh for vegetarian; use leftover roast beef for budget.
• Tortillas: swap with whole-wheat, spinach, or gluten-free wraps; use lavash or pita if more available regionally.
• Pesto: replace basil with more spinach, arugula, cilantro, or parsley; swap pine nuts with walnuts, almonds, sunflower seeds, or pumpkin seeds; omit Parmesan or use vegan Parmesan/nutritional yeast for dairy-free.
• Cheese: skip feta for dairy-free or use crumbly vegan feta; goat cheese works if preferred.
• Chickpeas: sub white beans, lentils, or black beans based on pantry/region.
• Add-ins: replace avocado with cucumber or hummus for creaminess; use pickled onions if red onion is unavailable.

You Must Know

Doneness • If unsure about steak doneness, use an instant-read thermometer; pull at 125–130°F for medium-rare, 135°F for medium.

Why: carryover rises ~5°F during the 5-minute rest, keeping it juicy.

Troubleshoot • When pesto tastes flat or bitter, add 1–2 teaspoons lemon juice and 1–2 tablespoons cold water, then a pinch of salt.

Why: acid + dilution softens bitterness; target a spoonable, glossy look that ribbons off a spoon.

Scale • For 8 wraps, double all fillings but only increase pesto oil to ~1/2 cup (not 2/3).

Why: greens release water; too much oil thins it—aim for ~1 1/4–1 1/2 cups pesto total.

Flavor Boost • For brighter wraps, toss tomatoes and onion with 1 teaspoon lemon juice, 1 teaspoon olive oil, and a pinch of salt 10–15 minutes ahead.

Why: quick maceration sweetens and juices; look for a light puddle at the bowl’s bottom.

Safety • To avoid cross-contamination, dedicate one board/knife for raw steak and another for slicing cooked steak and veg.

Why: reduces risk from raw juices; sanitize surfaces and tongs within 10 minutes of handling raw meat.

Serving Tips

• Serve with a crisp cucumber-tomato salad and lemony vinaigrette.
• Add a side of roasted sweet potato wedges with smoked paprika.
• Pair with chilled sparkling water infused with lemon and basil.
• Plate halved wraps on a smear of pesto, topped with crumbled feta.
• Offer pickled onions and extra red pepper flakes for customizable brightness and heat.

Storage & Make-Ahead

Refrigerate components separately up to 3 days: steak slices, pesto (thin oil layer), chopped veg, and tortillas.

Assemble wraps day-of for best texture.

Wrapped leftovers keep 1–2 days; rewarm briefly to soften.

Chickpea pesto freezes 2–3 months; thaw overnight and stir.

Cooked steak freezes 2 months; slice before freezing.

Reheating

Reheat gently.

Microwave wrapped in damp towel 30–45 seconds.

Oven at 300°F, 8–10 minutes wrapped in foil.

Stovetop low heat, covered skillet 3–5 minutes.

Add fresh pesto after warming.

Street-Food Mashup History

Warm wraps in hand remind me that great food should travel well, and that idea traces back to street stalls where quick, bold flavors rule.

I think of shawarma carved to order, Mexican al pastor twirling beside sizzling griddles, and Indian kati rolls layered with chutney—portable, fragrant, and fast.

That lineage invites mashups, so I borrow their logic: sear, sauce, stack, and roll.

Our spinach-chickpea pesto nods to Genoa while chickpeas echo Middle Eastern carts; steak brings the smoky bustle of grills; tortillas provide the street-smart vessel.

I lean into contrast—herbaceous pesto against charred beef, creamy chickpeas beside crisp onions and juicy tomatoes.

The trick is balance and build: spread, scatter, slice, and wrap tight. It tastes worldly, yet eats like your favorite corner snack.

Final Thoughts

Ready to give these Spinach Chickpea Pesto Steak Wraps a try? Make them your own—swap the greens, change up the nuts, or add extra heat—and enjoy every bite!

Frequently Asked Questions

Can I Make These Wraps Gluten-Free or Low-Carb?

Yes—you can. I swap in almond- or coconut-flour tortillas for low-carb, or use certified gluten-free wraps. I also love buttery lettuce leaves; they’re cool, crisp, and let the garlicky, lemony pesto shine. Toasted walnuts add crunch.

What Wine Pairs Best With Pesto Steak Wraps?

I’d pour a zesty Italian white: Vermentino or Gavi. Their citrus and herb notes pop with pesto. Prefer red? Choose Chianti Classico or Barbera—bright acidity, cherry, and subtle tannins cradle steak without smothering basil’s freshness.

How Can I Scale This Recipe for a Crowd?

Scale by multiplying ingredients by guests ÷ 4; I batch pesto in a blender, grill steak in shifts, and warm stacks of tortillas. Hold sliced steak warm, set a build-your-own station, and garnish generously.

Are There Kid-Friendly Modifications for Picky Eaters?

Yes—I’d simplify flavors. I’d use mild pesto, skip onions, serve steak plain with cheese, and offer veggies separately. I’d cut wraps smaller, warm tortillas extra, and add a sweet cherry tomato or honey drizzle.

What’s the Best Way to Pack These for Lunch Without Sogginess?

Pack fillings separately, then assemble just before eating. I spread pesto thinly, add steak and chickpeas, buffer with spinach, keep tomatoes/onion/avocado in a container. Pat veggies dry, use sturdy tortillas, wrap tightly in parchment, tuck an ice pack alongside.