Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Chicken Spinach Wraps with Avocado and Pesto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 45 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Description

These Easy Chicken Spinach Wraps are a quick and delicious way to use leftover cooked chicken. Combining creamy avocado, fresh spinach, mozzarella cheese, and a flavorful pesto mayo spread, these wraps are toasted to crispy perfection in a skillet, making for a satisfying and nutritious meal in just 15 minutes.

Ingredients

Wraps

  • 4 Large Flour Tortillas

Filling

  • 500 g Cooked Leftover Chicken
  • 80 g Fresh Baby Spinach Leaves
  • 150 g Mozzarella Cheese
  • 2 Medium Avocados
  • 3 tbsp Pesto
  • 6 tbsp Mayonnaise

Instructions

  1. Shred the Chicken: Shred the cooked chicken using two forks or a stand mixer with the paddle attachment to achieve evenly shredded pieces.
  2. Prepare Avocado: Chop the avocados into small chunks and place them in a large mixing bowl along with the shredded chicken.
  3. Mix Pesto Mayo: In a small bowl, combine the pesto and mayonnaise, then add this mixture to the chicken and avocado, stirring thoroughly to evenly coat everything.
  4. Prepare Tortillas: Lay out the four flour tortillas on a clean surface, ready for assembly.
  5. Add Cheese: Divide the mozzarella cheese into four equal portions and sprinkle each evenly over the center of each tortilla.
  6. Add Spinach: Distribute the fresh baby spinach leaves evenly across the four tortillas on top of the cheese.
  7. Spoon Chicken Mixture: Evenly spoon the pesto chicken and avocado mixture onto each tortilla over the spinach and cheese layers.
  8. Heat Skillet: Preheat a skillet pan over medium-high heat until hot and ready for toasting the wraps.
  9. Fold Wraps: Fold each tortilla starting from the bottom, then folding in the sides to enclose the filling securely.
  10. Toast Wraps: Place each wrap fold-side down on the hot skillet. Toast each side until crispy and slightly browned, ensuring the cheese melts and the wrap develops a golden crust.
  11. Serve: Remove from the skillet and serve immediately while warm and crispy.

Notes

  • Use leftover cooked chicken for convenience and flavor.
  • For a spicier version, add a pinch of chili flakes or a dash of hot sauce to the pesto mayo mixture.
  • Ensure the skillet is properly heated before toasting to get a crispy texture.
  • Substitute flour tortillas with gluten-free wraps if needed.
  • Wraps are best served fresh for maximum crispness but can be reheated gently in a skillet or oven.

Find it online: https://ivysrecipes.com/easy-chicken-spinach-wraps-with-avocado-and-pesto-recipe/