As you might guess by looking at the photos, today on the menu are Mexican chicken wraps with spinach (or lettuce), green onions, red bell pepper, shredded cheddar cheese with Greek yogurt based dressing, spiced up with the taco seasoning. Or, alternatively, if you don’t have Greek yogurt, you can use Ranch dressing.
A very simple, handy recipe for when you’re hungry and want something delicious (and healthy!) fast. This recipe definitely becomes healthy if you use dressing option # 2 (Greek yogurt with taco seasoning). Dressing option # 1 is Ranch dressing, which is also very delicious with this wrap.
MY OTHER VIDEOSThese Mexican chicken wraps are also great to pack for lunch. I do that sometimes and take them to work: wrap them tightly in plastic wrap the night before and refrigerate! You don’t even have to have all the ingredients: if you’re missing 1 or 2 ingredients, these chicken wraps will still turn out fine. You don’t have to have bell peppers (optional), tomatoes, or even green onions – even though, if you do have all ingredients on hand – use them all!
This recipe is great for using up that bland leftover chicken you might have in the refrigerator (heat it up in the microwave or on stove top and toss with a little bit of taco seasoning). Or, quickly cook raw chicken from scratch in olive oil and taco seasoning.
Ingredients
- 2 tablespoons vegetable Oil
- 2 skinless chicken breasts
- 2 tablespoons taco seasoning
- 6 cups spinach, shredded, or 1 head green leaf lettuce, shredded or torn into bite-size pieces
- 3 medium tomatoes, diced
- 4 green onions, chopped
- 1/4 cup red onion, chopped
- 1 red bell pepper, thinly sliced
- 1/2 cup grated sharp cheddar cheese
- flour tortilla wraps (or gluten-free tortillas or sandwich wraps)
- Ranch salad dressing
- Greek yogurt mixed with the taco seasoning and chopped cilantro
Instructions
- Season the chicken breasts with taco seasoning on both sides. Heat the skillet on medium-high heat, add oil, then sear chicken about 3-4 minutes on each side. Remove from heat and keep the skillet covered to allow chicken to continue cooking off heat until no longer pink in the middle. Cool the breasts then slice them into small cubes
- Combine other ingredients (spinach, tomatoes, green onions, red onion, red bell pepper, grated sharp cheddar cheese) and cubed chicken (from step 1) in a large mixing bowl. Drizzle with the desired amount of Ranch dressing (or Greek yogurt based dressing), and toss.
- Spoon the chicken and spinach mixture evenly on top of tortilla. Roll up. Use tooth picks at two opposite ends of each tortilla to help it hold it together, if desired. Serve immediately. Or, remove tooth picks, wrap tightly in plastic wrap and refrigerate.
Beautiful wraps! I need to wrap more. Thanks!
I love such quick meals! These look so mouthwatering Julia, I think I will try it with both dressing options!
Just looking at these fantastic pics makes my mouth water.
Great treat, easy to prepare, healthy ingredients and so tasty, yummy.