Pesto Chicken Piadina Wraps are what you make when you want something easy but still a little special. Juicy chicken patties mixed with pesto aioli get seared on a hot grill pan, then tucked into flatbreads pressed onto crisp, golden provolone. Add tomato, red onion, and a drizzle of extra aioli, and you’ve got a wrap that’s fresh, cheesy, and just rustic enough to feel like Italy on a weeknight.
What is a Piadina Wrap?
A piadina is a thin Italian flatbread from Emilia Romagna that is traditionally cooked on a griddle and filled with meats, cheeses, and vegetables. A piadina wrap is simply that flatbread used like a sandwich wrap, soft and foldable, perfect for holding savory fillings.
My version is a modern twist. Instead of classic cured meats, I use juicy chicken patties mixed with pesto aioli and grilled until golden. The flatbread is pressed onto crisp melted provolone for extra texture, then layered with ripe tomato, red onion, and more pesto aioli. It keeps the rustic feel of a traditional piadina while bringing in fresh, bold flavors.
Looking for more?
If you're looking for more Piadina Wrap inspired meals, check out my Mortadella Sandwich, Prosciutto Sandwich, and Classic Italian Sandwich.
For more fun spreads and toppings, check out my Grinder Sauce, Italian Green Sauce, and Red Pepper Pesto.
📋 Recipe
Pesto Chicken Piadina Wrap with Crispy Cheese
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Meghan It Up.
Equipment
- Mixing bowl
- Grill pan (cast iron preferred)
- Nonstick skillet
- Knife and cutting board
Ingredients
- 1 pound ground chicken or turkey
- ½ cup Pesto Aioli plus more for serving, (sub regular pesto)
- ½ cup panko breadcrumbs
- 1 large egg
- Salt pepper, optional chili flakes
- 2 tomatoes ripe
- ¼ red onion
- 1½ cups shredded mozzarella or provelone
- 6 piadine or thin pita as a substitute
Instructions
- Make the chicken patties: In a bowl, combine ground chicken, pesto aioli, breadcrumbs, egg, salt, pepper, and chili flakes if using. Mix gently until just combined. Shape into 8–10 small oblong patties (like flattened meatballs). Chill briefly to help them hold their shape.
- Grill the patties: Heat a lightly oiled grill pan over medium-high. Cook patties for 3–4 minutes per side until golden with grill marks and cooked through. Set aside.
- Crisp the piadina: In a dry nonstick skillet, scatter a handful of shredded provolone or mozzarella. When it melts and begins to brown, press a piadina directly on top. Cook 1–2 minutes until the cheese adheres and crisps. Transfer to a board, cheese side up. Repeat with remaining piadine.
- Assemble the wraps: Spread pesto aioli over the cheesy side of each piadina. Add slices of tomato and thin red onion. Place 2–3 chicken patties inside, drizzle with extra aioli if you like, fold, and serve warm.
Notes
- For a more traditional flavor, swap in ground pork, beef, or lamb for the polpette.
- Slice tomatoes thin, like for bruschetta, so they layer neatly inside the wrap.
- These wraps travel well — wrap in foil and enjoy at a picnic or on the beach.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Comments
No Comments