Ingredients for Baked Chicken Veggie Cheese Wraps
- 2 tablespoons olive oil
- 1 cup broccoli florets
- ½ cup sun-dried tomatoes (oil-packed, drained)
- 5 ounces baby spinach
- 1 ½ cups cooked chicken (shredded or diced)
- 0 units cottage cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 0 units blue cheese
- 1 teaspoon Italian seasoning
- Black pepper to taste
- 0 units garlic salt
- 4 large flour tortillas (10-12 inch)
- Salt to taste
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How to Make Baked Chicken Veggie Cheese Wraps
- Preheat oven to 350°F (175°C).
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add 1 cup broccoli florets and ½ cup sun-dried tomatoes (oil-packed, drained). Sauté for 5 minutes, stirring occasionally.
- Add 5 ounces baby spinach and cook until wilted, about 2-3 minutes.
- Remove skillet from heat.
- Add 1 ½ cups cooked chicken (shredded or diced), ½ cup shredded mozzarella cheese, ¼ cup grated Parmesan cheese, 1 teaspoon Italian seasoning, and salt and pepper to taste. Stir to combine thoroughly.
- Place about 1-1 ⅓ cups of the chicken mixture in the center of each large flour tortilla (approximately 10-12 inch).
- Fold in the sides of the tortilla, then tightly roll up into a wrap/burrito. Place seam-side down on a baking sheet lined with parchment paper.
- Brush the wraps with the remaining 1 tablespoon olive oil.
- Bake at 350°F (175°C) for 25-30 minutes, or until the tortillas are lightly browned and crispy, and the cheese is melted and bubbly.
- Let stand for at least 10 minutes before serving. The filling will be very hot!
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
17g
Fat
43g
Carbs
14g
