Prep Time 15 Min
Cook Time 15 Min
Servings4 servings People
Calories350 kcal
In my kitchen, these chicken spinach and feta wraps come together fast whenever I need something straightforward for lunch or dinner. They’re a go-to when everyone’s hungry but I don’t want to fuss over plates. I start by seasoning two chicken breasts with salt, pepper, oregano, garlic powder, and a touch of cinnamon—that last one gives a warm note without overpowering. Then I saute them with a chopped small onion in a bit of oil until done, cool, and slice. For assembly, I lay out tortillas, crumble some feta on each, add handfuls of fresh baby spinach, pile on the chicken and onion, and roll tight. Sometimes I pop them in the toaster for a quick crisp. We eat them warm right away, or cold the next day if there are leftovers. Last time I made these for my family, I baked the chicken instead of pan-frying to cut oil, but it dried out a little, so now I stick to the skillet unless I’m really watching fat. Feta works great here for its saltiness against the spinach, but I’ve swapped it for whatever cheese was in the fridge like mozzarella when feta’s gone. Makes about four wraps, plenty for us.(Juicy Chicken Spinach Feta Wraps)
Ingredients
- 2 skinless boneless chicken breasts
- 4 ounces feta cheese, crumbled
- 2 cups fresh baby spinach leaves (a small handful per wrap)
- 4 tortillas or flatbreads
- Salt to taste
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon ground cinnamon
- 1 small onion, chopped
- 1 tablespoon vegetable oil
Instructions
- Season chicken breasts with salt, pepper, oregano, garlic powder, and cinnamon. Rub it in well.
- Heat oil in a skillet over medium. Add chopped onion, cook 2 minutes till soft.
- Add chicken to skillet. Cook 10-12 minutes, flipping, until no pink inside. Cool a bit, slice thin.
- Wash and dry spinach. Spread tortillas flat, crumble 1 tablespoon feta per tortilla.
- Layer spinach over feta on each tortilla.
- Divide sliced chicken and onion across tortillas. Roll up snugly.
- To serve warm, toast in a toaster or skillet 1-2 minutes per side.
Why You’ll Love This Recipe
- Quick assembly after cooking the chicken means it’s ready in under 30 minutes on busy days.
- Feta’s tang with spinach’s freshness balances the spiced chicken nicely.
- Portable wraps hold up for school lunches or picnics without falling apart.
Chef’s Tips for Perfection
- Let chicken cool 5 minutes before slicing to keep strips intact instead of shredding.
- Use room-temp tortillas—they roll easier without cracking.
- Bake chicken at 400°F for 20 minutes if skipping oil, but brush with a little oil first.
Storage and Reheating
Wrap individually in foil or plastic and fridge up to 2 days. Reheat in a dry skillet over medium 2-3 minutes per side, or microwave 30-60 seconds wrapped loosely—avoid sogginess.
Nutritional Notes
Roughly 350 calories per wrap: about 25g protein from chicken, some iron from spinach, around 15g fat mostly from cheese and oil. Values vary by exact portions and brands.
