Tuscan Chicken Wrap

This Tuscan chicken wrap is packed with juicy grilled chicken, sun-dried tomatoes, spinach, and a creamy garlic spread—all wrapped in a soft tortilla. I love how it brings bold Mediterranean flavors together in a handheld meal that’s perfect for lunch, dinner, or even a meal on the go.

Why You’ll Love This Recipe

I love how quick and satisfying this wrap is. The warm chicken, vibrant veggies, and creamy spread come together with little effort, but the flavor feels gourmet. It’s easy to customize, great for meal prep, and perfect when I want something fresh but filling.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken breast (grilled or pan-seared, sliced)

• Sun-dried tomatoes (chopped)

• Fresh spinach or arugula

• Roasted red peppers (sliced)

• Soft tortillas or wraps

• Shredded mozzarella or provolone cheese

• Olive oil

For the creamy garlic spread:

• Mayonnaise or Greek yogurt

• Garlic (minced)

• Lemon juice

• Italian seasoning

• Salt and pepper

Directions

1. I prepare the garlic spread by mixing the mayonnaise or yogurt with garlic, lemon juice, Italian seasoning, salt, and pepper.

2. I warm the tortilla briefly on a skillet to make it pliable.

3. I spread a generous layer of garlic spread over the tortilla.

4. I layer on sliced chicken, sun-dried tomatoes, roasted red peppers, spinach, and cheese.

5. I roll the wrap tightly, tucking in the sides as I go.

6. I place the wrap seam-side down on a hot skillet with a little olive oil and toast for 2–3 minutes per side until golden and the cheese melts.

7. I slice in half and serve warm.

Servings and timing

This recipe makes 2 large wraps.
It takes about 15 minutes from start to finish if the chicken is already cooked.

Variations

Sometimes I add sliced olives, fresh basil, or a drizzle of balsamic glaze for even more Mediterranean flavor. For a spicy version, I use a roasted red pepper hummus instead of garlic spread. I’ve also wrapped the filling in collard greens for a low-carb option.

Storage/Reheating

I store leftover wraps (before toasting) wrapped tightly in the fridge for up to 2 days. To reheat, I toast them in a skillet or panini press until warmed through. I avoid microwaving, as it can make the wrap soggy.

FAQs

Can I use rotisserie chicken?

Yes, it’s a great shortcut. I slice or shred it and use it straight from the fridge.

What’s the best wrap to use?

I like using flour tortillas or spinach wraps—they’re soft and easy to fold without tearing.

Can I make this wrap ahead of time?

Yes, I prep and store them un-toasted, then cook them fresh for the best texture.

Is there a dairy-free option?

I skip the cheese and use a dairy-free yogurt or mayo for the spread.

What sides go well with this?

I usually pair it with a side salad, sweet potato chips, or roasted veggies for a balanced meal.

Conclusion

This Tuscan chicken wrap is one of my favorite quick meals—it’s flavorful, customizable, and packed with wholesome ingredients. Whether I’m making lunch for the week or a fast dinner, this wrap always satisfies without slowing me down.

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