Wraps are one of the best on-the-go foods.
You’ve got your carbs, your protein, your veggies, your sauces, and everything else you could want in a neat and easy-to-eat little package!
What’s more, wraps are super portable AND you can have them for breakfast, lunch, or dinner.
This delicious and healthy chicken wrap recipe is a great choice for a quick lunch or a light dinner, or a filling snack.
If you have a kid who needs a little help eating their veggies, this is also a great way to sneak some greens into your kid’s meal.
A little bit of ranch dressing makes veggies so much yummier!
- Fold the sides of the wrap halfway towards the center.
Bring both the left and the right side of your wrap about 1–3 in towards the middle of the wrap.
Leave about 2–3 in. in between both sides, depending on how large of a wrap you are using.
This way, your wrap’s contents do not fall out as you take a bite.
- Bring the bottom third towards the center.
To make your fold, lift up on the bottom edge of your wrap, and move it towards the center about one third of the way up.
While this doesn’t have to be perfect, keeping about two thirds of the wrap exposed helps you tightly wrap it up.
- Continue folding the wrap from the bottom until you reach the end.
Fold the wrap up, then flip the wrap on top of itself to make your additional fold.
Then, make more folds until you reach the end of your wrap.
You may fold your wrap 1-3 times, depending on its size.
The amount of filling also determines how many folds you’ll make.
If your wrap is super stuffed, you may only have to fold it 1 more time.
If it is on the thinner side, 2 folds may work great.
Do wraps get soggy?
Yes, wraps can get soggy if you use sauces, condiments, or if you don’t layer the ingredients inside properly.
How do you pack a wrap for lunch?
If you’re planning to pack a wrap for lunch, you need to use parchment paper (in master) or tinfoil to pack the wrap.
Here’s how you pack a wrap:
- Place a 12-inch piece of wax or parchment paper on your counter in a diamond position.
Place filled tortilla in the center.
Fold bottom edge of paper toward the center.
- Fold left edge of paper across the wrap.
- Fold right edge of paper over and continue to roll it around the wrap completely.
- Twist top of paper, enclosing wrap, but be careful not to crush tortilla or filling.
When you’re ready to eat, simply untwist and tear away top end and use the paper to keep the wrap rolled together.
How do I keep my wraps from getting soggy?
If you want to prevent your wraps from getting soggy, you need prevent moisture from getting to the tortilla (or whatever you used for wrapping the wrap).
You can use oil-based condiments such as mayonnaise or butter.
Spread a thin layer on top of the tortilla before putting the other ingredients.
You can also place lettuce to further prevent moisture from reaching the tortilla.
How long do homemade wraps last?
Most wraps will last around 2-4 days, but you should always be aware of the ingredients inside your wrap.
The more fresh ingredients you have, the shorter the shelf life of your wrap.
How do you keep wraps fresh?
You can keep wraps fresh by controlling the number of wet ingredients inside the wrap, as well as packing it tightly in foil or parchment paper before storing it
Can I make a wrap the day before?
Yes, you can make wraps the day before, but you need to be careful when it comes to the ingredients you place inside the wrap.
If you place moist ingredients such as deli meats, vegetables, or sauces, it can make the wrap soggy and unappetizing.
Our CookingChew Cooking Tip:
- You can cook bacon in the oven if you want to cut down on the grease and calories!
Place a sheet of parchment paper on a large rimmed flat baking sheet(in master) and lay your bacon strips out side by side.
Remember, you want to cook your bacon until done but not crispy.
Here’s a quick and handy bacon cooking guide that you can use.
- Use this chicken spinach wrap recipe for left-over white meat from rotisserie chicken or any grilled chicken recipes.
Left-over white meat from rotisserie or grilled chicken is super tasty and will lend another dimension of flavor to your wrap.
Quick and Easy Chicken and Bacon Spinach Wrap
Delicious, quick, and easy, this great ranch chicken wrap recipe can be made with leftovers!
If you have leftover grilled chicken or you might have bought an extra-large rotisserie chicken, you can use the meat as the protein for this wrap.
For this recipe, we used spinach wraps, but you can also use whole wheat or corn tortillas.
Regardless of the type of wrap you use, make sure to heat the chicken and bacon before placing them inside the wrap.
That way, the heat can melt the cheese and turn this wrap into a gooey-cheesy delicious meal!
- 2 8-inch spinach wraps
- 4 leaves Romaine lettuce
- 5 oz. chicken breast, cooked and warmed
- 6 slices of bacon, cooked but not crispy
- 1 ripe tomato
- 1 ½ oz. mozzarella cheese, pre-shredded
- 1 ½ oz. provolone cheese, pre-shredded
- 2 T. ranch dressing
- Wash and dry Romaine lettuce. Remove tough ribs at the bottom with a sharp knife.
- Remove tomato seeds and dice finely.
- Place wrap on smooth surface and place 2 piece of Romaine lettuce on top.
- Add half the chicken, bacon, tomato, and cheeses on top of the lettuce. Make sure to distribute evenly.
- Add a thin layer of ranch dressing on top.
- Fold the wrap using the standard wrapping method, making sure that the ingredients do not fall out.
- Cut rolled wraps in half and secure each half with a toothpick.
- Repeat process with the second wrap.
- Serve with your favorite potato chips or preferred sides.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 732Total Fat: 37gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 130mgSodium: 1438mgCarbohydrates: 46gFiber: 4gSugar: 3gProtein: 51g