Chicken Spinach Mexiwraps
Satisfy your cravings for bold, southwestern flavors with these vibrant Chicken Spinach Mexiwraps! Packed with juicy, spice-rubbed chicken strips, fresh spinach, hearty black beans, and gooey cheddar cheese, these wraps deliver a satisfying balance of protein and flavor in every bite. A drizzle of zesty salsa and creamy sour cream ties everything together, nestled inside warm, pliable flour tortillas. Perfect for a quick lunch or on-the-go dinner, these 35-minute wraps are a wholesome, customizable meal for busy weeknights. Whether prepped fresh or wrapped to enjoy later, these chicken-spinach wraps add a delicious Tex-Mex twist to your routine!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Fresh spinach leaves
- 1 cup Black beans (rinsed and drained)
- 1 cup Shredded cheddar cheese
- 4 pieces Large flour tortillas
- 0.5 cup Sour cream
- 0.5 cup Salsa
Instructions
Slice the chicken breasts into thin strips for faster cooking.
In a small bowl, mix together the cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper.
Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken strips to the pan.
Sprinkle the spice mixture evenly over the chicken as it cooks. Stir occasionally and cook for 6-8 minutes, or until the chicken is fully cooked and no longer pink in the center.
While the chicken is cooking, rinse and drain the black beans and prepare the spinach leaves by washing and patting them dry.
Warm the flour tortillas in the microwave or in a skillet for about 10 seconds each to make them pliable.
To assemble the wraps, place a handful (about 3/4 cup) of fresh spinach leaves in the center of each tortilla.
Add a quarter of the cooked chicken strips on top of the spinach.
Sprinkle 1/4 cup of black beans and 1/4 cup of shredded cheddar cheese over the chicken.
Drizzle 2 tablespoons of sour cream and 2 tablespoons of salsa on top of the filling.
Fold in the sides of the tortilla, then roll it tightly into a wrap. Repeat for the remaining tortillas.
Serve immediately, or wrap them in foil for an easy, portable meal!
Nutrition Facts
Calories |
2403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 4384 mg | 191% | |
| Total Carbohydrate | 166.9 g | 61% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 17.6 g | ||
| Protein | 174.8 g | 350% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1420 mg | 109% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2443 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
