Baked Chicken, Veggie & Cheese Wraps

"A recipe I created that's almost like a cross between calzones and burritos. I sometimes serve these with hot marinara sauce if I want to satisfy a pizza craving, as it's a great healthy substitute for that."
 
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photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
photo by loof751 photo by loof751
photo by rpgaymer photo by rpgaymer
Ready In:
45mins
Ingredients:
13
Yields:
6 wraps
Serves:
6
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ingredients

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directions

  • Preheat oven to 350°F.
  • Heat the olive oil in a large pan over medium-high heat. Add broccoli and sun-dried tomatoes, and saute for 5 minutes.
  • Add the baby spinach, and cook until wilted, about 2-3 minutes.
  • Remove pan from heat. Add rest of ingredients, except for the tortillas and rest of oil, and stir to combine well.
  • Place about 1-1/3 cups of the chicken mixture in each tortilla. Roll into a wrap/burrito, and place on a sprayed baking pan seams side down. Brush the wraps with the remaining olive oil.
  • Bake at 350F for 25 minutes, or until the tortillas are lightly browned and crispy. Let stand for at least 10 minutes, because filling will be hot!

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Reviews

  1. Tasty and easy wraps! I used regular tomatoes instead of sundried; I don't care for bleu cheese so left it out. I loved all the veggies and the way it crisped up when baked. Thanks for sharing the recipe!
     
  2. The blue cheese is really good with the broccoli and spinach! I used a balsamic marinade for the chicken and cooked it in the same skillet I then used to cook the veggies - which gave them a lot of flavor. Leftover wraps reheat nicely for a quick meal.
     
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Tweaks

  1. Tasty and easy wraps! I used regular tomatoes instead of sundried; I don't care for bleu cheese so left it out. I loved all the veggies and the way it crisped up when baked. Thanks for sharing the recipe!
     

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