Recipe: Chicken and Spinach Wrap

Wraps are a lunchtime favorite. They can be made ahead and stored in the refrigerator until ready to serve. Lean cooked chicken is a good source of protein and Feta cheese adds a punch of flavor. Fresh spinach packs vitamins and minerals including many phytonutrients. Whole wheat tortillas add a serving of whole grain to the diet.

This recipe comes to you from Chef Beth at Caregivers Kitchen.  It makes 1 serving that supplies 2 carb choices, 260 calories and 450 mg of sodium.

Essential Equipment

• cutting board
• paring or chef knife
• salad spinner (optional)
• medium mixing bowl
• measuring cups
• measuring spoons

Ingredients

• 1 whole wheat tortilla
• ½ c. fresh spinach, washed
• ¼ c. cooked chicken or turkey 
• 1 Tbsp. Feta cheese
• ¼ c. diced tomato, carrots, onion, peppers or vegetables of choice 
• light salad dressing, for dipping (optional)

1.       Dice chicken into bite-sized pieces.

2.       Remove stems from spinach, tear into small pieces. Prepare any other vegetables.

3.       Combine spinach and chicken, mix and spread over center of the tortilla. Sprinkle cheese, tomato and other veggies over chicken mixture. Roll up and serve.

CONTAINS: MILK, WHEAT