Chicken Spinach Wrap
If you need a lunch that feels fresh, filling, and easy to pull together, this Chicken Spinach Wrap is a great go-to. It combines tender chicken, crisp greens, and a creamy, savory filling for a meal that works beautifully at home or on the move.
Ingredients
- 2 cups cooked chicken breast shredded or sliced
- 2 cups fresh spinach washed and dried
- 4 large flour tortillas or use whole wheat tortillas for extra fiber
- 1 cup cream cheese or plain Greek yogurt for a creamy binding layer
- 1 cup shredded cheese such as mozzarella or cheddar
- 1 cup cherry tomatoes sliced
- 1 cup cucumber or red onion thinly sliced
- salt and black pepper to season the filling
- garlic powder or paprika optional, for extra depth
- olive oil or butter if you want to lightly warm the tortillas
Instructions
- Place the cooked chicken in a bowl with cream cheese or Greek yogurt, shredded cheese, salt, pepper, and any extra seasonings you like. Stir until the chicken is evenly coated.
- Fold in the spinach, then layer in the cherry tomatoes, cucumber, or red onion. Keep the pieces small so the wrap rolls easily and stays tidy.
- Warm the tortillas briefly in a skillet or microwave so they become soft and flexible. This makes them much easier to roll without tearing.
- Spoon the filling down the center of each tortilla, leaving space around the edges. Roll tightly, folding in the sides as you go to keep the filling tucked in.
- Cut the wraps in half if you like, then serve right away. For a toasted finish, place the wraps seam-side down in a dry skillet for a minute or two per side.
Notes
Use fully cooled chicken if you are making these ahead, since warm filling can make the tortilla soggy. Also, avoid overfilling the wrap, because a lighter hand makes rolling much easier.
If you want a stronger flavor, season the chicken before mixing it with the creamy element. A small squeeze of lemon juice can brighten the whole wrap nicely.