Chicken & Spinach Wraps

Chicken & Spinach Wraps

Details

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

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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

Victoria has been cooking and writing recipes since she was a teenager. 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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