Best Spinach Chicken Wraps Recipes

WW Cajun Chicken Spinach Wraps 5 Points image

Provided by BakinBaby

Time 9m

Yield 2 serving(s)

Number Of Ingredients 15

1/2 tablespoon olive oil
1 tablespoon cajun seasoning
1 tablespoon flour
2 teaspoons paprika
1/8 teaspoon cayenne pepper
1 chicken breast
salt & freshly ground black pepper
1 tablespoon low-fat mayonnaise
16 inches low-carb whole wheat tortillas
2 cups spinach
1 -2 tablespoon cilantro
2 tablespoons red onions (chopped)
1/4 teaspoon cajun spices
1 dash cayenne pepper (maybe 2 dashes)
1 dash paprika

Steps:

Chop chicken breast into small 1/2" chunks.
Combine 1 t. cajun seasoning,1 T. flour, paprika, cayenne, salt & pepper in small bowl.
Add chicken to dry ingredients, tossing to combine.
Add oil to small skillet, add chicken, cook 1-2 minute per side, set aside.
In a very small bowl, mix mayonnaise, 1/4 teaspoons cajun spice, a dash or cayenne & paprika, spread equally on 6 1/2" fajita size whole wheat tortilla.
Top with spinach, chicken,red onion & cilantro.
Fold tortilla and seal with moisture from mayonnaise mixture.

Nutrition Facts : Calories 187, Fat 10.6, SaturatedFat 2.5, Cholesterol 46.4, Sodium 71.8, Carbohydrate 6.4, Fiber 1.8, Sugar 0.8, Protein 16.9

Spinach Chicken Wraps image

Provided by Brandi Blackley

Categories Sandwiches

Time 1h15m

Number Of Ingredients 15

Steps:

1. Marinate chicken tenders 2-4 hours in Italian dressing. Cook on high heat in skillet, on grill or on contact grill.
2. Chop tomatoes, basil, bell pepper, onion and combine with oregano, salt, pepper, olive oil, black pepper and salt and balsamic vinegar. Stir to blend.
3. Take chicken tender and center on flour tortilla. Add a small handful of spinach, a tablespoon of tomato mixture, two tablespoons of mozzarella cheese and a liberal application of Caesar dressing. Fold up bottom edge and then tri-fold the wrap. Wrap in foil. Repeat process until all ingredients are used up.
4. Place foiled wraps into a baking pan and put in pre-heated oven at 350 degrees for 30 minutes. Unwrap and serve.

Shannon's Chicken Feta Spinach Tomato Wraps image

Provided by Shannon Holmes

Time 13m

Yield 3 serving(s)

Number Of Ingredients 11

2 large boneless skinless chicken breasts, trimmed of fat and cut in small chunks
non stick cooking spray
salt
pepper
1 dash poultry seasoning
3 cups washed spinach leaves, ribs removed and sliced thin
1 large firm tomatoes, sliced thin
30 marinated mushrooms, sliced
6 tablespoons chopped fat free feta cheese, divided (Kroger's sells this)
6 tablespoons fat free ranch dressing, divided
3 9 inch low-fat flour tortillas (Pepito's or Manny's) or 3 fat free tortillas (Buena Vida, sold at Winn-Dixie)

Steps:

Saute the chicken in a large nonstick skillet with the spices spinkled over it until white on the inside and golden on the outside.
Set aside to cool.
Divide into 3 equal portions.
Layer each wrap with 1/3 of spinach, tomato slices, mushrooms, chicken and lastly the feta.
Top with 2 tablespoons of dressing drizzled over all and season to taste with salt and pepper.
Roll each wrap up and slice in half.
Enjoy!

Nutrition Facts : Calories 137.8, Fat 1.8, SaturatedFat 0.4, Cholesterol 47.6, Sodium 289.3, Carbohydrate 10.9, Fiber 1.4, Sugar 3.2, Protein 19.6

Thai Chicken Spinach Wraps image

Provided by @MakeItYours

Number Of Ingredients 16

1 pound Foster Farms Simply Raised boneless (, skinless chicken breasts)
5 teaspoons extra virgin olive oil (, divided)
salt and pepper
1/4 cup mayonnaise
2 tablespoons plain Greek yogurt
2 tablespoons honey
1 tablespoon fresh lime juice
1/2 diced apple
1/4 cup red onion (, minced)
2 tablespoons chopped cilantro
1/4 cup sliced almonds
1 teaspoon ginger paste
1 teaspoon Thai red curry paste
2 1/2 cups fresh baby spinach
4 ((10-inch) spinach flavored burritos, warmed until pliable)
Cooking spray

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.