Can I freeze creamy garlic chicken spinach wraps?

Yes, these wraps can be frozen. Wrap each one in foil and store in an airtight container in the freezer for up to 1 month. Reheat in a skillet or toaster oven to keep the exterior crispy.

What can I use instead of mozzarella cheese?

You can substitute mozzarella with Monterey Jack, provolone, or a shredded cheese blend. For a dairy-free option, use vegan shredded cheese.

Can I make the chicken filling ahead of time?

Yes, the chicken and spinach filling can be made up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat before assembling the wraps.

Are these wraps suitable for a low-carb diet?

Yes, simply use low-carb or keto-friendly tortillas to reduce the carbohydrate content while keeping the flavor and nutrition intact.

How do I keep the wraps from getting soggy?

Let the filling cool slightly before wrapping and avoid overfilling. Grill the wraps in a dry skillet to seal them, which helps keep them crisp.

Creamy Garlic Chicken Spinach Wraps

Description

These creamy garlic chicken spinach wraps are loaded with flavor, high in protein, and perfect for a quick, satisfying dinner or meal prep.

Ingredients

Scale

2 large chicken breasts, diced
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
3 cups fresh spinach
1 tablespoon butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
4 large flour tortillas

Instructions

Heat olive oil in a skillet over medium heat.
Add diced chicken, garlic, salt, pepper, and smoked paprika.
Sauté until chicken is fully cooked and golden brown, about 7–8 minutes.
Add spinach and cook until wilted. Remove chicken-spinach mixture and set aside.
In the same skillet, melt butter.
Stir in flour and whisk for 1 minute to make a roux.
Gradually whisk in milk until smooth and thickened.
Add mozzarella and Parmesan cheese, stirring until melted and creamy.
Return the chicken-spinach mixture to the sauce and combine well.
Warm tortillas slightly, then fill each with the creamy chicken-spinach mixture.
Roll tortillas tightly, then grill on a skillet for 2–3 minutes on each side until golden and crisp.

Notes

Use boneless chicken thighs for extra juiciness.
Swap flour tortillas with low-carb or gluten-free wraps as needed.
Frozen spinach can be used—thaw and drain before cooking.
Add chili flakes for a spicier version.
Make the filling ahead and store it for up to 2 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop and Grilling
Cuisine: American

Nutrition

Serving Size: 1 wrap
Calories: 430
Sugar: 3g
Sodium: 620mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 33g
Cholesterol: 90mg