Baked Chicken, Veggie & Cheese Wraps Recipe

Name: Baked Chicken, Veggie & Cheese Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, divided; 1 lb broccoli, chopped into bite-size pieces; 4 -5 tablespoons sun-dried tomatoes, chopped; 4 cups baby spinach leaves, tightly packed; 3 cups cooked chicken breasts, chopped or shredded; 1/2 cup cottage cheese; 1/2 cup mozzarella cheese, shredded; 1/2 cup parmesan cheese, shredded; 1/2 cup blue cheese, crumbled; 1/2 teaspoon italian seasoning; 1/2 teaspoon black pepper; 1 teaspoon garlic salt; 6 (10 inch) flour tortillas

Servings: persons

2 tablespoons olive oil, divided
1 lb broccoli, chopped into bite-size pieces
4 -5 tablespoons sun-dried tomatoes, chopped
4 cups baby spinach leaves, tightly packed
3 cups cooked chicken breasts, chopped or shredded
1/2 cup cottage cheese
1/2 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
1/2 cup blue cheese, crumbled
1/2 teaspoon italian seasoning
1/2 teaspoon black pepper
1 teaspoon garlic salt
6 (10 inch) flour tortillas

1
Preheat oven to 350u00b0F.
2
Heat the olive oil in a large pan over medium-high heat. Add broccoli and sun-dried tomatoes, and saute for 5 minutes.
3
Add the baby spinach, and cook until wilted, about 2-3 minutes.
4
Remove pan from heat. Add rest of ingredients, except for the tortillas and rest of oil, and stir to combine well.
5
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.
6
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!

1182

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, divided, 1 lb broccoli, chopped into bite-size pieces, 4 -5 tablespoons sun-dried tomatoes, chopped, 4 cups baby spinach leaves, tightly packed, and more.

Yes, Baked Chicken, Veggie & Cheese Wraps falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Chicken, Veggie & Cheese Wraps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions