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
- Load up on veggies. Add avocado slices, micro greens, cucumbers, or bell peppers.
- Swap the spread. Replace the ranch dressing with harissa dip, avocado green goddess dressing, ancho aioli, sun dried tomato dressing, or lemon dill aioli.
- Add some the heat. Incorporate diced fresh or pickled jalapeños, hot sauce, or buffalo sauce into the chicken mixture if you want more spice.
- Switch up the wrap. the 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 a flour tortillas and top it with fresh spinach, bacon, and tomatoes.
Step 3: Roll the wraps tightly and use a sharp knife to cut it in half to serve.
Tip
Expert Tips
- Toast the wrap. Warm the flour tortillas for 20-30 seconds before making the wraps to make rolling easier.
- Don’t overfill the wrap. It’s tempting to add more ingredients to the wrap, but not everyone is a Chipotle worker, so don’t overfill it, or it will be hard to wrap.
If you enjoy the chicken spinach wrap, try one more 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.
Storage
Store a 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 a flour tortillas and top it with fresh spinach, bacon, and tomatoes.
- Roll the wraps tightly and use a sharp knife to cut it in half to serve. Tip: If you prefer a toasted wrap, warm the outside in a skillet or grill pan over medium heat until lightly golden.
- Toast the wrap. Warm the flour tortillas for 20-30 seconds before making the wraps to make rolling easier.
- Don’t overfill the wrap. It’s tempting to add more ingredients to the wrap, but not everyone is a Chipotle worker, so don’t overfill it, or it will be hard to wrap.