Tuscan Chicken Wrap Recipe

Introduction

This Tuscan Chicken Wrap combines savory rotisserie chicken with fresh herbs, sun-dried tomatoes, and creamy mozzarella for a delicious and easy meal. It’s perfect for lunch or a light dinner, bringing bright Mediterranean flavors wrapped in soft flour tortillas.

Ingredients

• 6 tbsp. mayonnaise
• 3 tbsp. chopped fresh basil
• 2 tbsp. chopped sun-dried tomatoes
• 2 tbsp. finely grated Parmesan
• 1 tbsp. chopped fresh oregano or 1 tsp. dried oregano
• 1 scallion, sliced
• 1 clove garlic, grated
• 4 (10″) flour wraps
• 1 1/2 oz. packed baby spinach or arugula (about 1 1/2 cups), divided
• 2 cups cooked chopped rotisserie chicken (about 8 oz.), divided
• 4 oz. cherry tomatoes, quartered, divided
• 4 oz. fresh mozzarella, sliced, divided

Instructions

1. Step 1: In a small bowl, mix mayonnaise, basil, sun-dried tomatoes, Parmesan, oregano, scallion, and garlic until well combined.
2. Step 2: Spread one-quarter of the mayonnaise mixture onto one wrap, leaving a 1-inch border around the edges.
3. Step 3: Top the spread wrap with one-quarter of the spinach, ½ cup chopped chicken, 1 ounce cherry tomatoes, and 1 ounce mozzarella slices.
4. Step 4: Fold in the sides of the wrap, then tightly roll the bottom edge away from you, keeping the sides tucked in, to form a burrito shape.
5. Step 5: Repeat the layering and rolling steps with the remaining ingredients and wraps.
6. Step 6: Slice each wrap in half and serve immediately.

Tips & Variations

• Use fresh leafy greens like arugula for a peppery twist or baby spinach for a milder flavor.
• For added crunch, include thinly sliced cucumbers or bell peppers inside the wrap.
• Swap mayonnaise for Greek yogurt for a lighter, tangier spread.
• If preferred, warm the wraps slightly before spreading to make them more pliable.

Storage

Store any leftover wraps wrapped tightly in plastic wrap or foil in the refrigerator for up to 2 days. To enjoy later, unwrap and let them come to room temperature or warm gently in a pan or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these wraps ahead of time?

Yes, you can prepare the wraps a few hours in advance and keep them refrigerated. For best texture, wait to slice them until just before serving to avoid sogginess.

What can I use if I don’t have sun-dried tomatoes?

If sun-dried tomatoes aren’t available, you can substitute with roasted red peppers or omit them. The spread will still be flavorful thanks to the fresh herbs and Parmesan.

Tuscan Chicken Wrap Recipe

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★★★★★

4.8 from 58 reviews

• Author: lilan
• Total Time: 10 minutes
• Yield: 4 wraps 1x
• Diet: Halal

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Description

This Tuscan Chicken Wrap recipe features tender rotisserie chicken combined with a flavorful, herb-infused mayonnaise spread, fresh baby spinach or arugula, juicy cherry tomatoes, and creamy mozzarella, all wrapped in soft flour tortillas. It’s an easy-to-make, deliciously fresh lunch or light dinner option showcasing classic Tuscan flavors with a simple no-cook preparation.

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Ingredients

Scale 1x2x3x

For the Tuscan Mayonnaise Spread

• 6 tbsp. mayonnaise
• 3 tbsp. chopped fresh basil
• 2 tbsp. chopped sun-dried tomatoes
• 2 tbsp. finely grated Parmesan cheese
• 1 tbsp. chopped fresh oregano or 1 tsp. dried oregano
• 1 scallion, sliced
• 1 clove garlic, grated

For the Wraps

• 4 (10 inch) flour wraps
• 1 1/2 oz. packed baby spinach or arugula (about 1 1/2 cups), divided
• 2 cups cooked chopped rotisserie chicken (about 8 oz.), divided
• 4 oz. cherry tomatoes, quartered, divided
• 4 oz. fresh mozzarella, sliced, divided

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Instructions

1. Prepare the Mayonnaise Spread: In a small bowl, combine the mayonnaise with chopped fresh basil, sun-dried tomatoes, finely grated Parmesan, oregano, sliced scallion, and grated garlic. Mix thoroughly until all ingredients are well incorporated into a flavorful spread.
2. Assemble the Wraps: Lay one of the flour wraps flat and spread one-quarter of the prepared mayonnaise mixture over it, leaving a 1-inch border around the edges to prevent overflow when rolling. Evenly distribute one-quarter of the baby spinach or arugula, followed by 1/2 cup of the cooked chopped chicken, 1 ounce of quartered cherry tomatoes, and 1 ounce of sliced fresh mozzarella on top of the spread.
3. Roll the Wraps: Fold the sides of the wrap inward to enclose the fillings and then tightly roll the bottom edge away from you toward the top edge, keeping the sides tucked in, to form a burrito-like shape. Repeat the assembly and rolling process with the remaining wraps and ingredients.
4. Slice and Serve: Slice each wrap in half diagonally to serve. Serve immediately or wrap tightly for a packed lunch.

Notes

• Using rotisserie chicken makes this recipe quick and easy, but you can use leftover cooked chicken as well.
• For added crunch, consider adding thinly sliced cucumbers or bell peppers inside the wrap.
• Substitute mayonnaise with a light Greek yogurt for a lower-fat option.
• Wraps can be prepared ahead and chilled in the refrigerator for up to 24 hours before serving.
• If you prefer gluten-free, use gluten-free tortillas as a substitute for flour wraps.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Lunch
• Method: No-Cook
• Cuisine: Tuscan, Italian-inspired

Keywords: Tuscan chicken wrap, rotisserie chicken wrap, Italian wrap recipe, easy lunch wrap, no-cook wrap, spinach mozzarella wrap