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Creamy Garlic Chicken Spinach Wraps are beautifully displayed as the featured image for this delicious recipe.

Creamy Garlic Chicken Spinach Wraps

These Creamy Garlic Chicken Spinach Wraps are a quick and easy meal perfect for busy weeknights or a fun weekend lunch. Bursting with creamy, garlicky flavor, they're sure to become a family favorite. Customize them with your favorite veggies, cheeses, or spices for a personalized twist.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Dinner, Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • 5 ounces fresh spinach
  • 8 ounces cream cheese, softened
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup chicken broth
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt, to taste
  • Pepper, to taste
  • 6-8 large flour tortillas

Equipment

  • large skillet
  • spatula
  • Measuring spoons
  • Measuring cups
  • fork
  • knife
  • cutting board
  • paper towels
  • Griddle or lightly oiled skillet (optional)

Method
 

  1. Pat the chicken breasts dry with a paper towel and season with salt, pepper, and Italian seasoning.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until cooked through and golden brown. Remove from skillet and set aside to cool slightly.
  3. Once cool enough to handle, shred the chicken with two forks.
  4. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute, or until fragrant, being careful not to burn it.
  5. Add the fresh spinach to the skillet and cook until it wilts down, about 2-3 minutes, stirring occasionally. Drain any excess liquid.
  6. Reduce the heat to low. Add the softened cream cheese and chicken broth to the skillet with the spinach and garlic. Stir until the cream cheese is melted and the sauce is smooth and creamy.
  7. Stir in the shredded chicken and Parmesan cheese. Mix everything together until well combined. Taste and adjust the seasoning with salt and pepper as needed.
  8. Lay a tortilla on a flat surface. Spoon about ½ cup of the creamy garlic chicken spinach mixture onto the center of the tortilla.
  9. Fold in the sides of the tortilla and then fold the bottom up and over the filling. Roll it up tightly like a burrito.
  10. Repeat with the remaining tortillas and filling.
  11. (Optional) Heat a lightly oiled skillet or griddle over medium heat. Place the wraps seam-side down and cook for about 2-3 minutes per side, or until golden brown and crispy.
  12. Cut the wraps in half and serve immediately. Serve with a side of sour cream, salsa, or a simple salad, if desired.

Notes

Use a good quality cream cheese for the creamiest results. Don't overcook the chicken, ensuring it reaches an internal temperature of 165°F (74°C). If using frozen spinach, thaw it completely and squeeze out excess water. Warm the tortillas slightly before assembling to prevent tearing. Get creative with fillings by adding diced tomatoes, bell peppers, onions, or different cheeses. The creamy garlic chicken spinach mixture can be made ahead and stored in the refrigerator for up to 3 days. Wraps can be frozen for up to 2 months; thaw overnight and reheat in a skillet or microwave. For spicy wraps, add red pepper flakes or hot sauce. For Mediterranean wraps, add Kalamata olives, sun-dried tomatoes, and feta cheese. BBQ chicken wraps can be made with shredded BBQ chicken and BBQ sauce. Vegetarian wraps can use chickpeas or white beans instead of chicken.