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+ servings
A delicious wrap cut in half, showcasing creamy spinach and eggs filling with chicken, avocado, and shredded lettuce.

Creamy Spinach and Eggs

This recipe provides a quick, nutritious breakfast that fits busy schedules. It focuses on incorporating greens into your meal for a satisfying and convenient option.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 wraps
Course: Dinner, Lunch
Cuisine: American
Calories: 526

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 2 Tablespoons olive oil
  • 1/2 cup Frank's Hot Sauce
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 pinch salt
For Assembly
  • 4 large flour tortillas
  • 1/2 cup Blue cheese or Ranch dressing
  • 2 cups Romaine lettuces, chopped
  • 1/2 cup carrot, shredded
  • 1/2 avocado, sliced
  • 1/2 cup shredded cheddar cheese

Equipment

  • Small bowl
  • Large non-stick skillet

Method
 

  1. Slice the chicken breast into several long, thin strips.
  2. In a small bowl, whisk together the olive oil, hot sauce, paprika, garlic powder, and salt. Add the chicken and let it marinate for at least 10 minutes (or up to 24 hours).
  3. In a large non-stick skillet over medium-high heat, add the chicken strips. Cook until the chicken is no longer pink, about 4 to 5 minutes.
  4. While the chicken cooks, place the tortillas on a plate and spread a thin layer of bleu cheese or ranch dressing on each. Layer with lettuce, carrots, avocado, and cheese.
  5. Arrange a few chicken strips down the center of each tortilla. Wrap tightly, like a burrito. Serve with a side of hot sauce or extra dressing, if you want.

Nutrition

Calories: 526kcalCarbohydrates: 22gProtein: 31gFat: 34gSaturated Fat: 8gCholesterol: 95mgSodium: 1523mgPotassium: 772mgFiber: 4gSugar: 4gVitamin A: 5115IUVitamin C: 28mgCalcium: 177mgIron: 2mg

Notes

This recipe was created by ELENA BROWN, Gluten-Free Culinary Storyteller & Recipe Heritage Specialist. It is a quick meal that provides nourishment for busy days.

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