Prepare a quick chicken spinach wrap in 10 minutes with chicken, thick-cut bacon, creamy ranch dressing, and all your favorite toppings. If you are look for another wrap recipe, try this easy honey mustard chicken wrap.
Key Ingredients
- Chicken: Use any chicken you have available to make chicken spinach wraps.
- Break down a rotisserie chicken; the rotisserie chicken from Costco is my favorite.
- Use frozen chicken breast strips as a filling, as I do for my California chicken salad.
- The wraps are a great way to repurpose leftovers if you have leftover chicken from a previous meal. Flavor the boneless, skinless chicken breast or thighs with your favorite spice blend. Sear or grill the chicken for 15 minutes or until the internal temperature reaches 165°F (73°C). Let the chicken rest for 5-10 minutes, then use two forks to shred the chicken for the wraps. You can also use my recipe for thin cut chicken breasts or Dutch oven pulled chicken.
- Include deli chicken slices or make crispy chicken wraps with chicken strips or chicken nuggets.
- Ranch Dressing: Admittedly, I am a bit of a ranch snob. I prefer homemade ranch dressing or dill pickle ranch dressing, but you can substitute it with store-bought ranch.
- Cheddar Cheese: Combine the chicken with creamy ranch and shredded cheddar cheese.
- Scallions: I love the bright, peppery addition of finely chopped scallions or green onions.
- Tortillas: I recommend using 10-inch flour tortillas to make the wraps. Use smaller tortillas if that’s what you have available, and use less of the chicken mixtures.
- Spinach: It wouldn’t be a chicken spinach wrap without fresh spinach leaves. However, romaine, iceberg, or butter lettuce work in a pinch.
- Bacon: Include thick-cut bacon or turkey bacon to make a chicken bacon ranch wrap. I like to prepare the bacon ahead of time and keep it in a separate container so I can add the strips to the wraps whenever I want.
- Tomatoes: Use Roma or cherry tomatoes since they produce less liquid than other varieties.
Additions and Substitutions
- Add avocado slices, micro greens, cucumbers, bell peppers.
- Replace the ranch dressing with avocado green goddess dressing, ancho aioli, sun dried tomato dressing, or lemon dill aioli.
- Incorporate diced fresh or pickled jalapeños, hot sauce, or buffalo sauce into the chicken mixture if you want more spice.
- Use a regular flour tortilla or try a low-carb, gluten-free, or flavored tortilla. I have also used spinach protein wraps and Joseph’s Lavash Bread for this recipe.
How to Make a Chicken Spinach Wrap
The full recipe with measurements is in the recipe card below.
Step 1: Add the chicken to a mixing bowl with ranch dressing, shredded cheddar cheese, and chopped scallions. Then, stir to combine.
Step 2: Spread the chicken mixture onto the flour tortillas and top it with fresh spinach leaves, bacon, and tomatoes.
Step 3: Roll Roll up the wraps tightly and use a sharp knife to cut it in half.
Expert Tips
- Warm the flour tortillas for 20-30 seconds before making the wraps to make rolling easier.
- It’s tempting to keep adding more ingredients, but don’t overfill the tortilla, or it’ll be hard to wrap up.
If you enjoy the chicken spinach wrap, try one of these quick lunch recipes!
Serving Suggestions
A spinach chicken wrap is perfect for a quick lunch or weeknight meal. And the wraps are great for meal prep; I even send them in my kids’ lunch boxes.
If you’re looking for a great side dish to serve with the wraps, you can’t go wrong with potato chips, a bowl of fresh fruit, hard-boiled eggs, dill pickles, or fresh veggies. For something a little heartier, try healthy potato salad, vinegar coleslaw, deviled eggs, and avocado cucumber tomato salad are tasty options.
What To Do With Leftovers
- Refrigerate: Store any leftover chicken spinach wrap in an airtight container for 2-3 days.
Frequently Asked Questions
Can you make chicken wraps ahead of time?
Make these chicken spinach wraps ahead of time and keep them in the refrigerator for 2-3 days.
Just note that the diced tomatoes may make the wrap soggy, so if you plan to make them ahead of time, I recommend storing the ingredients separately until you’re ready to wrap them up.
More Sandwich Recipes:
Chicken Spinach Wrap
- 2 cups cooked chicken
- ¼ cup ranch dressing
- ¼ cup shredded cheddar cheese
- 2 tablespoons scallions, finely chopped
- 2 flour tortillas, 10-inch
- 1½ cups fresj spinach leaves
- 4 slices bacon, cooked according to the package
- ¼ cup tomatoes, diced
- Add the chicken to a mixing bowl with ranch dressing, shredded cheddar cheese, and chopped scallions. Then, stir to combine.
- Spread the chicken mixture onto the flour tortillas and top it with fresh spinach leaves, bacon, and tomatoes.
- Roll up the wraps tightly and use a sharp knife to cut it in half.
- Warm the flour tortillas for 20-30 seconds before making the wraps to make rolling easier.
- It’s tempting to keep adding more ingredients, but don’t overfill the tortilla, or it’ll be hard to wrap up.