Spinach And Goat Cheese Wrap Recipe
Chicken, spinach, roasted red peppers, pesto, balsamic glaze and spinach tortilla.
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Ingredients
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Wrap Assembly
Filling
Seasoning & Finishing
Method
Prep
If using cold cooked chicken, slice or shred into bite-sized strips. If chicken is raw, see the Cooking Chicken step below.
Cooking Chicken (if needed)
If starting with raw chicken breasts (about 2 small/1 large), pat dry and season both sides with 1/4 tsp salt and 1/8 tsp pepper. Heat 1/2 tbs olive oil in a skillet over medium-high heat. Cook chicken 5-7 minutes per side until internal temperature reaches 165°F (74°C). Transfer to a plate, let rest 5 minutes, then slice or shred into pieces.
Assemble Filling
In a medium bowl combine the sliced/shredded chicken, roasted red peppers, thinly sliced red onion (if using), 1 tbs olive oil, remaining 1/4 tsp salt, 1/8 tsp pepper and 1/2 tbs lemon juice (if using). Toss gently to coat and distribute flavors.
Crumble the goat cheese into small pieces with your fingers or a fork so it will distribute evenly in the wrap.
Build Wraps
Lay one warmed spinach tortilla flat on a clean work surface. Spread 1/4 cup pesto in a thin, even layer over the center portion of the tortilla, leaving a 1-inch border at the edges.
Place about 3/4 cup fresh baby spinach leaves over the pesto (they will wilt slightly from the warm tortilla and chicken).
Top the spinach with approximately 1/2 cup of the chicken and roasted pepper mixture, distributing evenly along the center.
Scatter about 1.5 oz (roughly 3/4 of the total goat cheese) crumbled goat cheese across the filling and add 2 fresh basil leaves if using.
Drizzle about 1 tablespoon balsamic glaze over the filling (use 1 tbs; reserve remaining glaze for serving or drizzle).
Fold the sides of the tortilla inward about 1 inch, then tightly roll from the bottom up to form a secure wrap. Repeat for remaining tortillas and filling.
Finish & Serve
If you prefer a warm, pressed wrap: heat a clean skillet or panini press over medium heat. Lightly brush or spray with a little olive oil. Place the assembled wraps seam-side down on the skillet and press gently with a spatula for 1-2 minutes per side until golden and warmed through. Watch carefully to avoid burning.
Slice each wrap in half on the diagonal. Serve immediately with remaining balsamic glaze on the side for extra drizzling.