Chicken Feta Cheese and Sun Dried Tomato Wraps Recipe

Chicken breast: Cooked and shredded, this forms the protein base of the wrap.

Feta cheese: Crumbled, it adds a tangy and creamy texture.

Sun-dried tomatoes: Chopped, these provide a burst of intense, sweet-tart flavor.

Tortillas: Large, these are used to wrap all the ingredients together.

Spinach leaves: Fresh, they add a crisp and nutritious element to the wraps.

To enhance the flavor of the sun-dried tomatoes, rehydrate them in warm water for about 10 minutes before chopping. This will make them more tender and release their rich, concentrated flavors into the chicken mixture.

• cooked chicken breast - Substitute with cooked turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable replacement for chicken in wraps.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and creamy texture, which can mimic the taste of feta in the wrap.

• sun-dried tomatoes - Substitute with roasted red peppers: Roasted red peppers provide a sweet and smoky flavor that complements the other ingredients, similar to sun-dried tomatoes.

• tortillas - Substitute with whole wheat wraps: Whole wheat wraps offer a healthier alternative with added fiber, while still providing the same functionality as regular tortillas.

• fresh spinach leaves - Substitute with arugula: Arugula has a peppery flavor that adds a different but complementary taste to the wrap, similar to the fresh, leafy texture of spinach.

• Allow the chicken feta cheese and sun-dried tomato wraps to cool completely before storing. This prevents condensation, which can make the tortillas soggy.
• Wrap each wrap tightly in plastic wrap or aluminum foil. This helps maintain freshness and prevents the ingredients from drying out.
• Place the wrapped wraps in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture and odors.
• Store the wraps in the refrigerator if you plan to eat them within 3-4 days. This keeps the chicken and vegetables fresh.
• For longer storage, place the wrapped wraps in a freezer-safe container or resealable freezer bag. Label with the date to keep track of freshness.
• Freeze the wraps for up to 2 months. This ensures the flavors and textures remain intact.
• To thaw, transfer the wraps from the freezer to the refrigerator and let them thaw overnight. This gradual thawing helps maintain the quality of the ingredients.
• Reheat the wraps in a microwave for about 1-2 minutes, or until heated through. Alternatively, you can warm them in a skillet over medium heat for a few minutes on each side.
• If you prefer a cold wrap, simply unwrap and enjoy straight from the refrigerator. The flavors will still be delicious and refreshing.

• Preheat your oven to 350°F (175°C). Wrap each chicken feta cheese and sun-dried tomato wrap in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 10-15 minutes or until warmed through.

• For a quicker method, use a microwave. Place the wrap on a microwave-safe plate and cover it with a damp paper towel to prevent it from drying out. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you prefer a crispy texture, use a skillet. Heat a non-stick skillet over medium heat. Place the wrap in the skillet and cook for about 2-3 minutes on each side, pressing down gently with a spatula to ensure even heating and a crispy exterior.

• For an air fryer, preheat it to 350°F (175°C). Place the wrap in the air fryer basket and heat for about 3-5 minutes, checking halfway through to ensure it doesn’t overcook.

• If you have a panini press, preheat it and place the wrap inside. Press down gently and heat for about 3-4 minutes or until the wrap is warmed through and has a nice, crispy texture.

• Skillet: Used to warm the tortillas, ensuring they are pliable and easy to roll.

• Mixing bowl: Used to combine the shredded chicken, feta cheese, and sun-dried tomatoes.

• Spatula: Handy for flipping the tortillas in the skillet.

• Knife: Essential for chopping the sun-dried tomatoes.

• Cutting board: Provides a safe surface for chopping the sun-dried tomatoes.

• Measuring cups: Used to measure the quantities of chicken, feta cheese, and sun-dried tomatoes.

• Tongs: Useful for handling the tortillas while warming them in the skillet.

Prepare the filling ahead: Mix the shredded chicken, feta cheese, and sun-dried tomatoes the night before and store in the fridge.

Use pre-cooked chicken: Save time by using rotisserie chicken or pre-cooked chicken breast from the store.

Pre-wash spinach: Wash and dry the spinach leaves in advance, storing them in a sealed container.

Warm tortillas together: Stack and warm all tortillas at once in the skillet to save time.

Assemble in batches: Lay out all tortillas and add spinach leaves and chicken mixture to each one simultaneously.