Baked Chicken, Veggie & Cheese Wraps |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 18 |
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A recipe I created that's almost like a cross between calzones and burritos. I sometimes serve these with hot marinara sauce if I want to satisfy a pizza craving, as it's a great healthy substitute for that. Ingredients:
2 tablespoons olive oil, divided |
1 lb broccoli, chopped into bite-size pieces |
4 -5 tablespoons sun-dried tomatoes, chopped |
4 cups baby spinach leaves, tightly packed |
3 cups cooked chicken breasts, chopped or shredded |
1/2 cup cottage cheese |
1/2 cup mozzarella cheese, shredded |
1/2 cup parmesan cheese, shredded |
1/2 cup blue cheese, crumbled |
1/2 teaspoon italian seasoning |
1/2 teaspoon black pepper |
1 teaspoon garlic salt |
6 (10 inch) flour tortillas |
Directions:
1. Preheat oven to 350°F.
2. Heat the olive oil in a large pan over medium-high heat. Add broccoli and sun-dried tomatoes, and saute for 5 minutes.
3. Add the baby spinach, and cook until wilted, about 2-3 minutes.
4. Remove pan from heat. Add rest of ingredients, except for the tortillas and rest of oil, and stir to combine well.
5. Place about 1-1/3 cups of the chicken mixture in each tortilla. Roll into a wrap/burrito, and place on a sprayed baking pan seams side down. Brush the wraps with the remaining olive oil.
6. Bake at 350F for 25 minutes, or until the tortillas are lightly browned and crispy. Let stand for at least 10 minutes, because filling will be hot!
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