Chicken, Spinach & Feta Wraps
This chicken, spinach, and feta wrap recipe is elevated by the convenience of rotisserie chicken and the scrumptious flavor of sun-dried tomatoes. Whisk together the easy dressing, toss with the chicken, add spinach, and wrap it all together for a delicious lunch or dinner. Using rotisserie chicken speeds up the process, but you can also reach for this recipe if you have leftover cooked chicken on hand.
Equipment
- Small bowl for whisking dressing
- Large bowl for mixing chicken filling
- Measuring cups and spoons for measuring ingredients
- Spoon for spreading filling
- Foil for wrapping (optional)
Ingredients
- 2 cups shredded rotisserie chicken
- 2 cups fresh spinach leaves
- 1/2 cup crumbled feta cheese
- 1/4 cup sun-dried tomatoes chopped
- 4 whole-wheat tortillas
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper to make the dressing.
- In a large bowl, combine the shredded rotisserie chicken, chopped sun-dried tomatoes, and crumbled feta cheese. Pour the dressing over the mixture and toss to combine.
- Lay out the whole-wheat tortillas on a clean surface. Place an even amount of fresh spinach leaves in the center of each tortilla.
- Spoon the chicken mixture over the spinach leaves, dividing it evenly among the tortillas.
- Fold in the sides of each tortilla and then roll them up tightly to form wraps.
- Serve the wraps immediately or wrap them in foil for a convenient on-the-go meal. Enjoy!
Notes
- You can add other fresh vegetables like sliced cucumbers or bell peppers for extra crunch.
- For a gluten-free option, use gluten-free tortillas.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.