Tuscan Chicken Salad Wrap

Wraps are the epitome of an easy, on-the-go lunch, and this zesty Tuscan chicken salad wrap is a case in point. It’s a balanced meal that is ready in minutes. Combine precooked chicken strips (or leftover chicken), white beans, spinach, tomato, cheese and basil — then wrap, roll and go.

under 7 mins
lunch

Ingredients for servings

    Tuscan Chicken Salad Wrap

  • precooked or leftover chicken breasts

  • 0.25 cup white beans drained and rinsed

  • 3 fresh basil leaves chopped (or 1/2 teaspoon dried basil)

  • 1 tablespoon shredded Parmesan cheese

  • 0.5 medium lemon juiced

  • 2 tablespoon plain 2% Greek yogurt

  • Salt and pepper to taste

  • Small handful baby spinach

  • 3 medium cherry tomatoes sliced

  • 1 large whole-wheat flour tortilla

Directions

  • Heat the chicken strips according to package directions. Once warm, chop chicken into bite-size pieces.

  • In a small bowl, add chicken, white beans, basil, cheese, lemon juice and yogurt. Season with salt and pepper to taste.

  • Layer spinach and tomatoes on the tortilla, then add chicken mixture. Fold both sides of the tortilla toward the center until the edges almost touch. Tightly fold the lower half of the tortilla up over the fillings. Continue rolling tightly upward, tucking in the left and right sides as you go. Slice in half with a serrated knife, and serve.

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