Chicken Spinach Wrap Recipes

CHICKEN AND SPINACH WRAP

Steps:

• Place chicken in a shallow glass dish. Drizzle lemon juice over chicken. Season with salt and pepper if desired. Allow chicken to marinate for 30 minutes.
• Heat medium skillet, lightly coated with spray, over medium-high heat.
• Add chicken; cook for 3 to 5 minutes on each side, or until chicken is no longer pink in the middle. Remove from skillet. Slice and set aside.
• Combine yogurt with curry, garlic powder, paprika (if desired), and cayenne pepper (if desired) in a small bowl; mix well.
• Spread yogurt mixture evenly on tortilla, leaving about ½-inch around the edge.

IN-A-PINCH CHICKEN & SPINACH

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil and butter over medium heat. Cook chicken 5-6 minutes on each side or until no longer pink. Remove and keep warm., Add spinach and salsa to pan; cook and stir 3-4 minutes or just until spinach is wilted. Serve with chicken.

SWEET AND SPICY CHICKEN WRAPS RECIPE

Steps:

• Spread each tortilla (or lettuce leaf) with 1 tablespoon of the pineapple jalapeno cream cheese spread, top with a layer of spinach leaves, and arrange about 1/2 cup of chicken on the spinach leaves. Top with about 1 slice of bacon for each tortilla, cucumber, red onion, and avocado.
• Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top and bottom of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.
• If serving immediately, slice in half and serve with optional pepper jelly. If making ahead, wrap each chicken wrap tightly with plastic wrap and store in the refrigerator up to 3 days.

CHICKEN, SPINACH AND CREAM CHEESE TORTILLA WRAP

Steps:

• Combine cream cheese, sour cream, green chilies, green onions and bacon bits in a medium bowl.
• Spread enough cream cheese mixture evenly over tortilla to cover completely.
• Down the center of the tortilla, layer a handful of spinach followed by spouts and finished off with shredded chicken. Roll up wrap and slice in half.

CHICKEN SPINACH WRAPS

Steps:

• Wash and dry Romaine lettuce. Remove tough ribs at the bottom with a sharp knife.
• Remove tomato seeds and dice finely.
• Place wrap on smooth surface and place 2 piece of Romaine lettuce on top.
• Add half the chicken, bacon, tomato, and cheeses on top of the lettuce. Make sure to distribute evenly.
• Add a thin layer of ranch dressing on top.
• Fold the wrap using the standard wrapping method, making sure that the ingredients do not fall out.
• Cut rolled wraps in half and secure each half with a toothpick.
• Repeat process with the second wrap.
• Serve with your favorite potato chips or preferred sides.

THAI CHICKEN SPINACH WRAPS

Steps:

• Preheat an outdoor grill to medium-high.
• Clean and oil the hot grill grates.
• Place chicken breasts in-between 2 sheets of plastic wrap and, using a meat mallet, pound out to an even 1/2-inch thickness.
• Rub the breasts with 2 teaspoons of the olive oil and sprinkle with some salt and pepper.
• Place chicken directly on grill and cook for 5 minutes; flip and cook for another 5 minutes or until a thermometer registers 160°F.
• Transfer to a plate and let rest for a few minutes.
• Once cool to the touch, dice up into cubes. In the meantime, combine mayo, yogurt, honey, and lime juice in a bowl.
• Fold in the apple, onion, cilantro, and cooked chicken. Set aside.
• In a large skillet, over medium heat, sauté almonds in the remaining 3 teaspoons oil until golden, stirring often so they don't burn, about 1 minute.
• Add the ginger and curry paste; cooking for 30 seconds until fragrant. Add spinach and cook until wilted. Remove from heat and fold into the chicken mixture.
• Place 1/2 cup of the chicken mixture onto each tortilla, then roll to enclose, folding in the sides like a burrito.
• Wipe out skillet and return to the burner over medium heat; coat with cooking spray and toast wraps until golden on both sides, about 30-45 seconds per side.
• Cut in half and serve warm.

HONEY SALSA CHICKEN & SPINACH WRAPS

Steps:

• Mix mayonnaise, yogurt, cucumber, 2 tsp (10 mL) honey, ¼ tsp (1.25 mL) cayenne and black pepper in a small dish. Set sauce aside.
• Heat olive oil over medium-high heat in a non-stick skillet. Cut chicken breasts into strips 1 inch (2.5 cm) wide and 6-8 strips per breast. Sauté until they are beginning to turn golden - about four minutes per side. Stir in the salsa, 1 tsp (5 mL) honey and ¼ tsp (1.25 mL) cayenne pepper. Reduce heat to low and simmer, stirring occasionally, about 5 minutes or until chicken is cooked through.
• Spread each wrap with a quarter of the mayonnaise sauce (about 1 ½ tablespoons - 25 mL). Spread 1 ½ cups (375 mL) baby spinach over full surface of each tortilla. Then arrange a ½ cup (125 mL) of chicken salsa mixture across the centre. Tuck in the right and left hand side. Fold in bottom of tortilla and start to roll upward encasing to make a tight roll.
• To serve, cut in half on the angle.

CHICKEN AND SPINACH WRAPS

Steps:

• Warm stacked tortillas, covered with microwaveable plastic wrap or a paper towel, in the microwave for 20 to 30 seconds, or until just warmed.
• Spread ranch dressing over the bottom half of each tortilla.
• Top with spinach, sliced chicken, tomatoes and red onions.
• Season to taste with salt and pepper.
• Tuck in the right and left sides of each tortilla, and roll it over the filling. Slice each wrap in half and serve.

SPINACH CHICKEN CAESAR WRAP

Steps:

• Mix Jarlsberg cheese, chicken and spring onion in a bowl and toss well with dressing; set aside.
• Arrange 1 cup of spinach leaves on one side of a tortilla.
• Spoon on 1/4 chicken mixture.
• Roll up tightly, tucking in ends. .
• Wrap in microwave-safe paper and refrigerate.
• Heat in microwave 1-1/2 minutes or until warm.
• Slice in half to serve.

CHICKEN RANCH WRAPS

Steps:

• Lay tortillas on a clean flat surface. Place about 1/2 cup chicken, 1 tablespoon ranch, 2 tablespoons of cheese, and 1 tablespoon of minced cilantro on each tortilla. Fold tightly to form a burrito shape.
• Heat a heavy-duty pan or grill to medium heat. Coat with a light layer or oil or cooking spray and cook wraps for 1-2 minutes on each side or until the tortilla is crispy and golden. Remove from heat, slice in half and serve immediately.

CALIFORNIA CLUB CHICKEN WRAP

Steps:

• Place the bacon in a large skillet and cook until crisp. Transfer to a paper towel lined plate and set aside.
• Place the chicken in a large bowl and season with salt and pepper. Add the mango, 3 tablespoons of the mayonnaise and the lime juice.
• Remove the pit and skin from the avocado and place in another bowl. Roughly mash, season with salt and pepper, then stir in the remaining 3 tablespoons of mayonnaise.
• Lay a tortilla on a work surface and spread 1/4 of the avocado mixture over the tortilla, leaving a 1-inch border. Layer 1/4 of the lettuce down the center, followed by 1/4 of the tomato, 2 slices of bacon, then 1/4 of the chicken mixture. Fold in the 2 sides of the tortilla, then roll up like a burrito.
• Repeat with the remaining tortillas and ingredients.
• Cut each wrap in half before serving.