Chicken & Spinach Wraps

Chicken & Spinach Wraps


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 3   Average: 5/5]

Use leftover chicken for lunch wraps or look for plain rotisserie chicken in the deli section of your supermarket. 

  • 1 Cup Grape Tomatoes (Halved)
  • 3 Tablespoons Pitted Kalamata Olives (Chopped) (Optional)
  • 2 Tablespoons Crumbled Feta Cheese
  • 1 Cup Firmly Packed Spinach Leaves
  • 1 Cup Skinless Chicken Breasts (Chopped)
  • 6 Tablespoons Hummus
  • 1 1/2 Tablespoons Fresh Lemon Juice
  • 1 Tablespoon Fresh Oregano (Chopped)
  • 1 Tablespoon Olive Oil
  • 1/8 Teaspoon Ground Red Pepper
  • 6 (8 Inch) Flour Tortillas
  1. Place tomatoes, olives, feta cheese, lemon juice, oregano, olive, oil, ground red pepper, chicken, and spinach leaves in large-size bowl. Toss to combine.
  2. Spread 1 tablespoon hummus over 1 side of each tortilla. Top each tortilla with about 1/2 cup chicken mixture. Roll up wraps. Cut in half.
  3. Serve with side salad.
  4. Serves 6
  5. "Work With What You Got!"
  6. © Victoria Hart Glavin Tiny New York Kitchen


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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