Description
A delicious chicken and spinach tortilla wrap that’s quick and easy to make.
Ingredients
Scale
- 1 tablespoon olive oil
- 5 ounces ground chicken
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 tablespoon salsa
- 1 tablespoon ranch dressing
- ⅛ teaspoon ground cumin
- ½ cup fresh spinach leaves
- 1 (8-inch) flour tortilla
- 2 tablespoons canned black beans
- 4 cherry tomatoes (sliced in half)
- 2 tablespoons shredded Monterey Jack cheese
Instructions
- Heat the oil in a 10-inch skillet over medium-high heat for 30 seconds.
- Add the ground chicken, salt, and pepper. Cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 5 minutes.
- In a small bowl, stir together the salsa, ranch dressing, and cumin. Add the cooked chicken and stir until evenly coated.
- Lay the tortilla flat and place the spinach in the center. Spoon the chicken mixture over the spinach, then top with black beans, tomatoes, and cheese.
- Fold in the sides, roll the tortilla tightly, and serve warm.
Notes
- Feel free to add more vegetables or spices to enhance the flavor.
- This recipe can be made ahead of time and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: Stir-fry
- Cuisine: Mexican
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 2g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg