Print Options:

Spinach Artichoke Chicken Wraps

Cooking Method
Cuisine ,
Courses ,
Difficulty Beginner
Time
Prep Time: 15 min Cook Time: 10 min Total Time: 25 mins
Servings 4
Ingredients
  • 2 cups baby kale blend, packed
  • 1/2 teaspoon extra virgin olive oil
  • 1 Drizzle lemon juice
  • 1 pinch salt
  • black pepper
  • 4 tortillas, burrito-sized
  • 2 chicken breasts, cooked and sliced (see post above for method used)
  • 1/2 cup spinach artichoke dip
  • 1 cup mozzarella, shredded
  • oil (for pan)
Instructions
  1. Dress the greens

    Toss the greens with ½ tsp of olive oil, a squeeze of lemon juice, a pinch of salt, and freshly ground black pepper.

    Don’t skip this step; the wrap needs the moisture from the dressing.
  2. Prepare the wrap

    Cut the tortilla on its radius. Work with the cut side facing you to identify the quadrants.

  3. Add the fillings
    1. In the bottom left quadrant, place ¼ c. of the dressed greens.
    2. In the top left quadrant, place slices of chicken, slightly overlapping.
    3. In the top right quadrant, spread 2 tablespoons of spinach artichoke dip.
    4. In the bottom left quadrant, spread ¼ c. shredded mozzarella.
    5. Repeat for all four tortillas.
  4. Fold the Wraps

    Starting with the bottom left quadrant (greens), carefully fold the wrap up and then over and over until you have a triangle.

  5. Heat the wraps

    Heat a lightly oiled pan over medium heat. Add the wraps in batches, cooking 2-3 minutes per side. They are ready when golden brown and the cheese is melted.

Keywords: wrap, wrap hack, sandwich, spinach artichoke, chicken
Read it online: https://www.kitchenwithclass.com/recipe/spinach-artichoke-chicken-wraps/