Ingredients
Chicken Filling
- 2 cups cooked chicken, sliced or shredded
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp Italian seasoning
- Salt and black pepper, to taste
Tuscan Mix
- 1 cup fresh spinach
- ⅓ cup sun-dried tomatoes, chopped
- ¼ cup cream cheese, softened
- ¼ cup grated parmesan cheese
- 2 tbsp mayonnaise or Greek yogurt
- 1 tbsp heavy cream or milk (optional for creaminess)
Wrap Components
- 4 large flour tortillas or wraps
- ½ cup shredded mozzarella cheese
- Optional: sliced red onions or roasted red peppers
Instructions
1. Prepare the Chicken
Heat olive oil in a skillet over medium heat.
Add garlic and cook for 30 seconds.
Add chicken, Italian seasoning, salt, and pepper.
Cook 2–3 minutes until heated through.
2. Make the Tuscan Filling
Reduce heat to low.
Stir in cream cheese, parmesan, and a splash of cream or milk if needed.
Add spinach and sun-dried tomatoes.
Cook until spinach wilts and mixture becomes creamy.
3. Assemble the Wraps
Lay tortillas flat.
Add mozzarella cheese and spoon the Tuscan chicken mixture into the center.
Add optional toppings if desired.
4. Toast the Wraps
Fold and roll tightly.
Toast in a skillet or panini press for 2–3 minutes per side until golden and crispy.
Serve warm.
Tips
Best Chicken Option
Rotisserie chicken makes this recipe quick and convenient.
Extra Creamy
Add a spoonful of Alfredo sauce or extra cream cheese.
Add More Veggies
Mushrooms, artichokes, or roasted zucchini pair well with Tuscan flavors.
Meal Prep Friendly
Prepare filling ahead and refrigerate for up to 3 days.
Low Carb Version
Use low-carb tortillas or serve the filling in lettuce wraps.
Make it Spicy
Add crushed red pepper flakes or spicy sun-dried tomatoes.
