Gluten-Free Pesto + Sun-Dried Tomato Chicken Stromboli

Protein-packed, flavor-forward, and endlessly flexible.

This Gluten-Free Pesto + Sun-Dried Tomato Chicken Stromboli is a true weeknight win and a perfect example of my A Hint of Sunshine cooking philosophy: simple ingredients, big flavor, and the ability to prep it ahead so dinner is as easy as sliding it into the oven when you’re ready (while the kids do homework before heading out the door to sports).

Instead of dough, we’re using seasoned ground chicken to create a gluten-free stromboli that’s high in protein, naturally lower carb, and still gives you that cozy, cheesy, fold-and-slice satisfaction. It’s crisp on the outside, juicy on the inside, and totally customizable depending on what’s in your fridge.

Think: comfort food energy, without the crash

Ingredients

Makes 2 Strombolis

Chicken Base

• 2lb g ground chicken

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• ½ tsp salt

• ½ tsp black pepper

Filling

• Basil Pesto

• Spinach (handful or two)

• ¼ cup sun-dried tomatoes, chopped

• 1 cup shredded mozzarella

Topping:

• ¼ cup grated parmesan

• Herb mix (same as chicken base seasoning)

Directions

1. In a mixing bowl, combine the ground chicken with garlic powder, Italian seasoning, salt, and pepper. Mix until fully incorporated.

2. Place a sheet of parchment paper on a flat surface. Add half of the chicken mixture

3. Lay a second sheet of parchment on top and roll into a thin rectangle using a rolling pin.

4. Remove the top parchment. Add half of the toppings to one side of the rectangle: pesto, spinach, sun-dried tomatoes, and mozzarella.

5. Using the parchment, fold the chicken over the filling to create a sealed pocket.

6. Press edges to fully seal.

7. Sprinkle half the parmesan over the top, gently pressing it in.

8. Transfer to tthe oven and cook at 400°F for 15 - 20 min or until cooked through and golden. You might even want to put it on broil for 1-2 min to get more golden brown.

9. Repeat with the second stromboli. Slice and serve warm. (I slice thin for the kids and served with buttered egg noodles and a veggie.)

Flavor Variations

This recipe is a base, not a rulebook. Here are some easy swaps depending on your mood:

Mediterranean

• Swap pesto for olive tapenade or hummus

• Add roasted red peppers + feta

• Finish with lemon zest

Garlic Parm

• Skip pesto

• Add garlic sautéed spinach

• Extra mozzarella + parmesan

• Serve with warm marinara for dipping

Spicy Italian

• Add crushed red pepper to the chicken mix

• Use spicy sun-dried tomatoes

• Add pepperoncini slices

Caprese-Inspired

• Pesto + fresh mozzarella

• Cherry tomatoes instead of sun-dried

• Finish with balsamic glaze after cooking

Veggie-Forward

• Mushrooms, zucchini, or artichokes

• Kale instead of spinach

• Goat cheese or dairy-free mozzarella

TIP: Keep the meat chilled so it sticks less to the parchment paper. This technique feels intimidating the first time, but don’t stress. Even a rustic fold still tastes amazing. This is one of those recipes that gets easier—and prettier—every time you make it.

If you try this, I’d love to know: Did you keep it classic or get creative with the fillings?