Description
A delightful combination of tender chicken, sweet-tart cranberry sauce, creamy Greek yogurt, and fresh spinach, all wrapped in soft tortillas. These wraps are quick to make and perfect for lunch or dinner!
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts
- 1 cup (240ml) cranberry sauce
- ½ cup (120g) plain Greek yogurt
- 4 large flour tortillas (10–12 inches)
- 2 cups (60g) fresh spinach leaves
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Cook the Chicken:
- Heat olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper.
- Cook for 6-7 minutes per side until golden brown and cooked through (internal temperature: 165°F/75°C).
- Let rest for 5 minutes before slicing into thin strips.
- Prepare the Filling:
- In a mixing bowl, combine the cooked chicken slices, cranberry sauce, and Greek yogurt. Mix until evenly coated.
- Assemble the Wraps:
- Lay a tortilla flat. Place spinach leaves on one edge, then spoon a generous amount of the chicken mixture on top.
- Roll the tortilla tightly, tucking in the edges as you go. Slice diagonally for easy serving.
- Serve and Enjoy:
- Serve as is or lightly grill the wraps for a crispier texture.
Notes
- Make it Your Own: Swap spinach for arugula or lettuce, or add nuts like pecans for extra crunch.
- Storage Tips: Store unassembled components in the refrigerator for up to 3 days and assemble wraps fresh to prevent sogginess.
- Warming Option: For a warm, crispy wrap, grill the assembled wraps on a pan or griddle before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 350
- Sugar: 12g
- Fat: 10g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g