Easy Chicken Spinach Wraps - With Leftover Chicken
A super quick and easy wrap that you can serve for lunch or dinner and use up leftover chicken. These chicken spinach wraps are great for busy nights and mid-week meals.
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Servings: 4
Calories: 699kcal
Ingredients
- 4 Large Flour Tortillas
- 500 g Cooked Leftover Chicken
- 80 g Fresh Baby Spinach Leaves
- 150 g Mozzarella Cheese
- 2 Medium Avocados
- 3 tbsp Pesto
- 6 tbsp Mayonnaise
Instructions
- Shred the cooked chicken using two forks, or place them in a stand mixer with the paddle attachment and beat gently until shredded.
- Chop the avocados into small chunks and place them in a large mixing bowl. Add the shredded chicken.
- In a separate small bowl, mix the pesto and mayonnaise together. Add the mixture to the chicken and avocado, and mix everything thoroughly.
- Lay out the tortillas on a clean surface.
- Divide the mozzarella into 4 equal portions and sprinkle onto each tortilla.
- Divide the spinach leaves between the 4 tortillas.
- Spoon the pesto chicken mixture onto each tortilla.
- Heat a skillet pan until hot.
- Fold each tortilla, starting at the bottom, then folding in the sides.
- Place the tortillas fold-side down onto the hot skillet and toast on each side until crispy and slightly browned.
- Serve immediately.
Recipe Notes
- The filling is best stored separately but you can store them for 1-2 days in the fridge - be aware the avocado might brown slightly, so store in an airtight container wrapped in clingfilm.
- Reheat in the oven or in a skillet pan.
- Be careful not to overfill the wraps, as the filling may fall out as you toast them.
- Add jalapenos for a spicy kick.
Nutrition Estimate
Calories: 699kcal | Carbohydrates: 26g | Protein: 41g | Fat: 49g | Saturated Fat: 12g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 862mg | Potassium: 1132mg | Fiber: 8g | Sugar: 3g | Vitamin A: 2554IU | Vitamin C: 17mg | Calcium: 291mg | Iron: 3mg