Spinach Chicken Caesar Wrap Recipes

CHICKEN CAESAR WRAPS

Steps:

• In a large bowl, combine the dressing, cheese, garlic powder and pepper. Add the chicken, romaine and croutons. Spoon 2/3 cup chicken mixture down the center of each tortilla; roll up.

GRILLED CHICKEN CAESAR WRAP

Steps:

• For the chicken: Place the chicken in a shallow dish just large enough to hold them. Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined. Pour the oil mixture over the chicken and toss to coat. Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight.
• Preheat a grill pan or an outdoor grill to medium-high heat. Remove the chicken from the oil mixture and pat dry. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side. Transfer the chicken to a plate to cool slightly. Thinly slice the chicken against the grain and set aside.
• For the dressing: Mix the sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, garlic and season with salt and pepper in a medium bowl.
• For the sandwich build: Place the sliced chicken, 1/2 cup sour cream Caesar dressing, tomatoes, romaine and Parmesan Croutons in a large bowl. Toss to coat evenly. Fill each tortilla with the chicken mixture.
• Preheat the oven to 375 degrees F. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper. Drizzle with the oil and mix well. Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes.

CHICKEN CAESAR WRAPS RECIPE

Steps:

• Combine lettuce, tomatoes, chicken, cheese, and dressing in a bowl. Toss to coat evenly with dressing.
• Warm tortillas in microwave, wrapped in paper towels, for 10-20 seconds.
• Spoon salad mixture in the center of each tortilla. Wrap up tightly like a burrito.

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.

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.

SPINACH WRAP RECIPE MADE EASY: HEALTHY, NUTRITIOUS, AND GLUTEN-FREE ALTERNATIVES

Steps:

• Heat up your cast-iron skillet, with the stovetop on medium heat. Rinse your spinach and toss it into the skillet while it's still damp. Sauté your spinach for 1-2 mins, or until it has wilted.
• Transfer the wilted spinach into a small colander, drain the liquid, and run under cold water.
• Add the wilted spinach into a high-powered blender along with the vegetable oil and sea salt. Blend the mixture until smooth.
• Place the all-purpose or spelt flour into a large mixing bowl with the baking powder and whisk to combine.
• Add the spinach puree and ~¼ c. of water into the bowl. Mix the ingredients to combine, using your hands to knead until a soft dough forms, ~5 minutes.
• Shape spinach tortilla dough into a ball and cover or wrap in foil. Place the wrapped dough into the fridge and let chill for 15-20 mins.
• Take your tortilla dough out of the refrigerator and unwrap. Then, divide the dough into 6-8 spinach tortillas dough balls.
• Dust a clean, flat work surface with some flour. Form each dough portion into a ball and place them individually into a tortilla press. Flatten the dough ball to make your homemade spinach tortillas.
• Heat a non-stick, cast-iron pan on the stovetop over medium heat. Cook the spinach tortillas for 1-2 mins or until they begin to brown. Then, flip the tortillas over and cook the other side for 1-2 mins.
• Remove from the heat. Immediately serve and enjoy your homemade spinach tortillas! If you're not eating your tortillas immediately, place them on a cooling rack, and cover with a clean dish towel until you're ready to eat.