Baked Chicken, Veggie & Cheese Wraps
photo by FLKeysJen
- Ready In:
- 45mins
- Ingredients:
- 13
- Yields:
-
6 wraps
- Serves:
- 6
ingredients
- 29.58 ml olive oil, divided
- 453.59 g broccoli, chopped into bite-size pieces
- 59.16-73.94 ml sun-dried tomatoes, chopped
- 946.36 ml baby spinach leaves, tightly packed
- 709.77 ml cooked chicken breasts, chopped or shredded
- 118.29 ml cottage cheese
- 118.29 ml mozzarella cheese, shredded
- 118.29 ml parmesan cheese, shredded
- 118.29 ml blue cheese, crumbled
- 2.46 ml italian seasoning
- 2.46 ml black pepper
- 4.92 ml garlic salt
- 6 (60 inch) flour tortillas
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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RECIPE SUBMITTED BY
rpgaymer
Chicago, Illinois
Feel free to use my recipes.