Spinach Chicken Wraps Recipes

CHICKEN AND SPINACH WRAP

Steps:

• Place chicken in a shallow glass dish. Drizzle lemon juice over chicken. Season with salt and pepper if desired. Allow chicken to marinate for 30 minutes.
• Heat medium skillet, lightly coated with spray, over medium-high heat.
• Add chicken; cook for 3 to 5 minutes on each side, or until chicken is no longer pink in the middle. Remove from skillet. Slice and set aside.
• Combine yogurt with curry, garlic powder, paprika (if desired), and cayenne pepper (if desired) in a small bowl; mix well.
• Spread yogurt mixture evenly on tortilla, leaving about ½-inch around the edge.

CHICKEN SPINACH WRAPS

Steps:

• Wash and dry Romaine lettuce. Remove tough ribs at the bottom with a sharp knife.
• Remove tomato seeds and dice finely.
• Place wrap on smooth surface and place 2 piece of Romaine lettuce on top.
• Add half the chicken, bacon, tomato, and cheeses on top of the lettuce. Make sure to distribute evenly.
• Add a thin layer of ranch dressing on top.
• Fold the wrap using the standard wrapping method, making sure that the ingredients do not fall out.
• Cut rolled wraps in half and secure each half with a toothpick.
• Repeat process with the second wrap.
• Serve with your favorite potato chips or preferred sides.

CHICKEN AND SPINACH WRAPS

Steps:

• Warm stacked tortillas, covered with microwaveable plastic wrap or a paper towel, in the microwave for 20 to 30 seconds, or until just warmed.
• Spread ranch dressing over the bottom half of each tortilla.
• Top with spinach, sliced chicken, tomatoes and red onions.
• Season to taste with salt and pepper.
• Tuck in the right and left sides of each tortilla, and roll it over the filling. Slice each wrap in half and serve.

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.

COCONUT CREAMED SPINACH

Steps:

• Heat olive oil in a large skillet over medium heat. Add the mushrooms, shallot, and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes.
• Gradually add spinach by handfuls, stirring until it wilts. Continue until all the spinach is in the skillet, about 5 minutes.
• Gradually pour in coconut milk and vinegar and bring to a simmer. Simmer until mixture thickens, 4 to 5 minutes.
• Season with salt, pepper, and a sprinkle of freshly ground nutmeg. Serve immediately.