#wraprecipe

Spinach Feta Egg White Wrap

Spinach wilts into creamy egg whites and feta, creating a wrap that's savory, tangy, and done in under ten minutes. The filling stays moist from the cream cheese while feta adds that sharp, salty bite throughout each bite.

This Chicken Apple Wrap offers a delicious balance of protein, fiber, vitamins with diced chicken breast, chopped apple, baby spinach leaves, mayonnaise and honey mustard dressing.

These Cranberry Pecan Chicken Salad Roll Ups are a delicious and satisfying meal or snack option. The creamy chicken salad with the sweetness of cranberries and the crunch of pecans is wrapped in a soft tortilla with fresh baby spinach, creating a perfect combination of flavors and textures.

Ingredients: 2 cups cooked chicken, shredded. 1/2 cup mayonnaise. 1/4 cup dried cranberries. 1/4 cup chopped pecans. 2 tablespoons chopped celery. 2 tablespoons chopped red onion. 1 tablespoon Dijon mustard. Salt and pepper to taste. 4 large flour tortillas. 2 cups baby spinach leaves.

Instructions: Shred the chicken and mix it with the mayonnaise, dried cranberries, chopped pecans, chopped celery, chopped red onion, and Dijon mustard in a bowl. If you want, you can add salt and pepper to taste. Mix the ingredients together until they are well mixed. Spoon out a flour tortilla and cover it with a few small spinach leaves. Put a lot of the chicken salad mixture on top of the spinach leaves. To make a wrap, roll the tortilla up tightly and fold the sides in as you go. Do the same thing again with the rest of the tortillas and chicken salad. Cut each wrap in half diagonally, and if you want, you can use toothpicks to keep them together. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Upgrade your lunch with this savory chicken avocado wrap that's bursting with flavor and freshness. It's a quick and satisfying alternative to a boring salad.

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon olive oil. 1 teaspoon garlic powder. Salt and pepper to taste. 2 large tortillas. 1 ripe avocado, sliced. 1 cup mixed greens. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 2 tablespoons ranch dressing.

Instructions: Warm up your grill or grill pan on the stove over medium-high heat. Add garlic powder, salt, and pepper to the chicken breasts after rubbing them with olive oil. When the chicken reaches an internal temperature of 165F 74C, it is fully cooked. Grill the chicken for about 6-7 minutes on each side. After taking the chicken off the grill, let it rest for a few minutes. Then, cut it into thin strips. Spread out a tortilla on a clean surface. Add grilled chicken strips, mixed greens, cherry tomatoes, red onion, and sliced avocado on top of it. Pour the ranch dressing over the food. Fold the tortilla's sides in and roll it up tightly. If you need to, use a toothpick to keep it together. Go through the same steps again with the second tortilla. They can be eaten right away or wrapped in foil to take with you for a quick meal.

Prep Time: 15 minutes

Cook Time: 15 minutes

Upgrade your lunch with this savory chicken avocado wrap that's bursting with flavor and freshness. It's a quick and satisfying alternative to a boring salad.

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon olive oil. 1 teaspoon garlic powder. Salt and pepper to taste. 2 large tortillas. 1 ripe avocado, sliced. 1 cup mixed greens. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 2 tablespoons ranch dressing.

Instructions: Warm up your grill or grill pan on the stove over medium-high heat. Add garlic powder, salt, and pepper to the chicken breasts after rubbing them with olive oil. When the chicken reaches an internal temperature of 165F 74C, it is fully cooked. Grill the chicken for about 6-7 minutes on each side. After taking the chicken off the grill, let it rest for a few minutes. Then, cut it into thin strips. Spread out a tortilla on a clean surface. Add grilled chicken strips, mixed greens, cherry tomatoes, red onion, and sliced avocado on top of it. Pour the ranch dressing over the food. Fold the tortilla's sides in and roll it up tightly. If you need to, use a toothpick to keep it together. Go through the same steps again with the second tortilla. They can be eaten right away or wrapped in foil to take with you for a quick meal.

Prep Time: 15 minutes

Cook Time: 15 minutes

Wrapped in a soft flour tortilla, this dish is warm and tasty. It has spiced Moroccan chicken, sauted vegetables, and a creamy Greek yogurt dressing.

Ingredients: 2 boneless, skinless chicken breasts, sliced thinly. 2 tablespoons Moroccan spice blend. 2 tablespoons olive oil. 1 red onion, thinly sliced. 1 bell pepper, thinly sliced. 1/2 cup plain Greek yogurt. 2 tablespoons lemon juice. 4 large flour tortillas. Handful of fresh cilantro leaves. Salt and pepper to taste.

Instructions: In a bowl, mix the sliced chicken with Moroccan spice blend, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Add the chicken to the skillet and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside. In the same skillet, add a bit more olive oil if needed and saut the onion and bell pepper until softened. In a small bowl, mix together Greek yogurt and lemon juice. Warm the tortillas according to package instructions. Spread a spoonful of the yogurt mixture onto each tortilla. Divide the cooked chicken, sauted onion, and bell pepper among the tortillas. Top with fresh cilantro leaves. Roll up the tortillas tightly to form wraps. Slice each wrap in half and serve.

Prep Time: 15 minutes

Cook Time: 10 minutes