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Chicken Spinach Wrap

Prepare a quick and delicious chicken spinach wrap in 10 minutes using canned chicken, crispy bacon, ranch dressing, and all the trimmings.

Chicken spinach wrap on a plate with chips.

Why You’ll Love This Recipe

  • Apart from the bacon, which you can prep in advance, the wraps come together in 10 minutes.
  • The spinach chicken wraps would be perfect for a quick lunch or weeknight dinner. Plus, they are great for meal prep. I even send these wraps in my kid’s lunch boxes.

Ingredients You’ll Need

  • Chicken: Use canned chicken, prepared chicken, or rotisserie chicken for a quick lunch or dinner idea.
  • Ranch Dressing: Admittedly, I am a bit of a ranch snob, so I prefer to make homemade ranch dressing, but you can also use store-bought ranch.
  • Cheddar Cheese: Combine the canned chicken with ranch and shredded cheddar cheese.
  • Tortillas: I recommend using 10-inch tortillas to make the wraps, but if you have smaller tortillas, use less of the chicken mixtures.
  • Spinach: It wouldn’t be a chicken spinach wrap without fresh spinach, but you can also use romaine, iceberg, or butter lettuce.
  • Bacon: Include thick-cut bacon or turkey bacon to make a chicken bacon ranch wrap. I usually prepare the bacon ahead of time and keep it in a separate container so I can add it to the wraps whenever I want.
  • Tomatoes: Use Roma or cherry tomatoes since they produce less liquid than other varieties.
  • Scallions: I love the bright, peppery crunch the scallions (green onions) provide.

Additions and Substitutions

  • Chicken:
    • Break down a whole rotisserie chicken and use it to make the wrap; I love buying rotisserie chicken from Costco.
    • Use the same filling as my California chicken salad.
    • You can use homemade shredded chicken. Flavor the boneless, skinless chicken breast or thighs with salt, pepper, garlic powder, and Italian seasoning. Then, sear or grill the chicken for about 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.
    • If you have leftover chicken from a previous meal, this recipe is a great way to repurpose leftovers or use deli chicken slices.
    • If you’re craving crispy chicken wraps, cook chicken tenders or nuggets according to the package.
  • Fixings: Add avocado slices, micro greens, cucumbers, bell peppers, or avocado green goddess dressing.
  • Spice them Up: I love the flavor of the wraps, but you can include fresh or pickled jalapeños, hot sauce, or buffalo sauce if you are craving more spice.
  • Tortilla: Use a regular flour tortilla or try a low-carbgluten-free, or flavored tortilla. I have also used Joseph’s Lavash Bread to make the wraps.
  • Warm the Wrap: If you prefer a warm wrap, heat it in a skillet or grill pan over medium heat until warm.

How to Make a Chicken Spinach Wrap

The full recipe with measurements is in the recipe card below.

Step 1: Drain the canned chicken and add it to a mixing bowl with ranch dressing, shredded cheddar cheese, and scallions. Then, stir to combine.

Chicken mixture in a mixing bowl.

Step 2: Spread the mixture onto the flour tortillas and top it with fresh spinach, bacon strips, and tomatoes.

Layer the ingredients into the wrap.

Step 3: Roll up the wraps tightly and use a sharp knife to cut in half.

Tightly roll the wrap.
Chicken spinach wrap on a plate with chips.

Expert Tips

  • Warm the tortillas for 20-30 seconds before making the wraps to make rolling easier.
  • You may want to keep adding ingredients, but be careful not to overfill the tortilla, or it will make it difficult to wrap.

If you enjoy this meal, try one of these lunch favorites!  

Chicken spinach wrap on a plate with chips.

Serving Suggestions

If you’re looking for a great side dish to serve with your wraps, you can’t go wrong with potato chips, fresh fruit, hard boiled eggs, pickles, or vegetables. However, healthy potato salad, vinegar coleslaw, deviled eggs, or an avocado cucumber tomato salad are tasty options.

What to do with the Leftovers

  • Refrigerate: Store the 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:

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Chicken spinach wrap on a plate with chips.

Chicken Spinach Wrap

Tressa Jamil
Prepare a quick and delicious chicken spinach wrap in 10 minutes using canned chicken, crispy bacon, ranch dressing, and all the trimmings.
5 from 2 votes
Prep Time 10 minutes
Cook Time 0 minutes
0 minutes
Total Time 10 minutes
Course Dinner, Lunch, Snack
Cuisine American
Servings 2 Wraps
Calories 521 kcal
Ingredients
  
  • 1 ½ cups canned chicken, drained
  • ¼ cup ranch dressing
  • ¼ cup shredded cheddar cheese
  • 2 tablespoons scallions, chopped
  • 2 flour tortillas, 10-inch
  • cups spinach
  • 4 slices bacon, cooked according to the package
  • ¼ cup tomatoes, diced
Instructions
 
  • Drain the canned chicken and add it to a mixing bowl with ranch dressing, shredded cheddar cheese, and scallions. Then, stir to combine.
  • Spread the mixture onto the flour tortillas and top it with fresh spinach, bacon strips, and tomatoes.
  • Roll up the wraps tightly and use a sharp knife to cut in half.
Notes
Expert Tips: 
  • Warm the tortillas for 20-30 seconds before making the wraps to make rolling easier.
  • You may want to keep adding ingredients, but be careful not to overfill the tortilla, or it will make it difficult to wrap.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Wrap | Calories: 521 kcal | Carbohydrates: 20 g | Protein: 40 g | Fat: 32 g | Saturated Fat: 8 g | Polyunsaturated Fat: 11 g | Monounsaturated Fat: 7 g | Cholesterol: 127 mg | Sodium: 1900 mg | Potassium: 364 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 2478 IU | Vitamin C: 10 mg | Calcium: 183 mg | Iron: 3 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
5 from 2 votes (2 ratings without comment)
Recipe Rating