Creamy Grilled Chicken & Spinach Wraps
Creamy Grilled Chicken & Spinach Wraps
Ingredients
For the Grilled Chicken
- 1 1/2 pounds chicken tenderloins, cleaned, patted dry, tenderloins removed
- 2 tablespoons olive oil
- 1 tablespoon Cajun Step Seasoning
- 1 teaspoon Italian Seasoning
- 1 teaspoon Kinder's Smoked Onion Rub & Seasoning
- 1/2 teaspoon restaurant style black pepper
- 1/2 teaspoon paprika
For the Creamy Filling
- 1 tablespoon olive oil
- 1/2 red onion, finely diced
- 1 tomato, finely diced
- 5 ounces fresh spinach
- 8 ounces cream cheese, softened
- 1/2 cup shredded Parmesan cheese
For Assembly
- 4 large tortillas
- 1/4 cup shredded Parmesan cheese, for sprinkling
- 1 tablespoon olive oil, as needed for grilling wraps
Instructions
- 1
Prepare the chicken: Clean the chicken tenderloins by trimming any excess fat. Pat them thoroughly dry with paper towels. Remove the small strip of meat known as the tenderloin from each piece.
⏱️ 5 min
- 2
Season the chicken: In a medium bowl, drizzle the chicken pieces with 2 tablespoons of olive oil. Add the Cajun Step Seasoning, Italian Seasoning, Kinder's Smoked Onion Rub & Seasoning, black pepper, and paprika. Toss to ensure all chicken pieces are evenly coated.
⏱️ 5 min
- 3
Grill the chicken: Heat a stovetop grill pan over medium-high heat. Once hot, place the seasoned chicken on the pan. Cook for 4-6 minutes per side, or until the chicken is fully cooked through and has appealing grill marks. Remove from heat and let rest for a few minutes.
⏱️ 15 min
- 4
Prepare the vegetables: While the chicken rests, finely dice the red onion and tomato.
⏱️ 5 min
- 5
Shred the chicken: Once cooled slightly, use two forks or your hands to shred the grilled chicken into smaller, bite-sized pieces.
⏱️ 5 min
- 6
Sauté the vegetables: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the diced red onion and tomato and sauté for 3-5 minutes until softened.
⏱️ 5 min
- 7
Combine filling ingredients: Add the fresh spinach to the pan with the sautéed vegetables. Cook, stirring occasionally, until the spinach has wilted, about 2-3 minutes. Stir in the shredded grilled chicken.
⏱️ 5 min
- 8
Add cheese for creaminess: Reduce the heat to low. Add the softened cream cheese and 1/2 cup of shredded Parmesan cheese to the mixture. Stir continuously until both cheeses are completely melted and the mixture is warm, gooey, and creamy.
⏱️ 5 min
- 9
Assemble the wraps: Lay a large tortilla flat. Place a generous spoonful of the creamy chicken and spinach mixture in the center. Sprinkle a little extra shredded Parmesan cheese (from the 1/4 cup reserved for sprinkling) on top of the filling.
⏱️ 10 min
- 10
Roll the wraps: Fold the bottom edge of the tortilla over the filling, then fold in the sides. Tightly roll the tortilla upwards to create a cylindrical shape, similar to a burrito or egg roll. Repeat with the remaining tortillas and filling.
⏱️ 5 min
- 11
Grill the wraps: Wipe clean the stovetop grill pan (or use a fresh one) and heat it over medium heat. Lightly brush the pan with a small amount of olive oil. Place the assembled wraps seam-side down on the hot grill pan. Grill for 2-3 minutes per side, rotating as needed, until they are golden brown and have prominent grill marks on all sides, indicating a crispy exterior.
⏱️ 10 min
- 12
Serve: Carefully remove the grilled wraps from the pan. Cut each wrap in half diagonally to reveal the creamy filling. Serve immediately, optionally with your favorite savory dipping sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Grilled Chicken & Spinach Wraps
Ingredients
For the Grilled Chicken
- 1 1/2 pounds chicken tenderloins, cleaned, patted dry, tenderloins removed
- 2 tablespoons olive oil
- 1 tablespoon Cajun Step Seasoning
- 1 teaspoon Italian Seasoning
- 1 teaspoon Kinder's Smoked Onion Rub & Seasoning
- 1/2 teaspoon restaurant style black pepper
- 1/2 teaspoon paprika
For the Creamy Filling
- 1 tablespoon olive oil
- 1/2 red onion, finely diced
- 1 tomato, finely diced
- 5 ounces fresh spinach
- 8 ounces cream cheese, softened
- 1/2 cup shredded Parmesan cheese
For Assembly
- 4 large tortillas
- 1/4 cup shredded Parmesan cheese, for sprinkling
- 1 tablespoon olive oil, as needed for grilling wraps
Instructions
- 1
Prepare the chicken: Clean the chicken tenderloins by trimming any excess fat. Pat them thoroughly dry with paper towels. Remove the small strip of meat known as the tenderloin from each piece.
⏱️ 5 min - 2
Season the chicken: In a medium bowl, drizzle the chicken pieces with 2 tablespoons of olive oil. Add the Cajun Step Seasoning, Italian Seasoning, Kinder's Smoked Onion Rub & Seasoning, black pepper, and paprika. Toss to ensure all chicken pieces are evenly coated.
⏱️ 5 min - 3
Grill the chicken: Heat a stovetop grill pan over medium-high heat. Once hot, place the seasoned chicken on the pan. Cook for 4-6 minutes per side, or until the chicken is fully cooked through and has appealing grill marks. Remove from heat and let rest for a few minutes.
⏱️ 15 min - 4
Prepare the vegetables: While the chicken rests, finely dice the red onion and tomato.
⏱️ 5 min - 5
Shred the chicken: Once cooled slightly, use two forks or your hands to shred the grilled chicken into smaller, bite-sized pieces.
⏱️ 5 min - 6
Sauté the vegetables: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the diced red onion and tomato and sauté for 3-5 minutes until softened.
⏱️ 5 min - 7
Combine filling ingredients: Add the fresh spinach to the pan with the sautéed vegetables. Cook, stirring occasionally, until the spinach has wilted, about 2-3 minutes. Stir in the shredded grilled chicken.
⏱️ 5 min - 8
Add cheese for creaminess: Reduce the heat to low. Add the softened cream cheese and 1/2 cup of shredded Parmesan cheese to the mixture. Stir continuously until both cheeses are completely melted and the mixture is warm, gooey, and creamy.
⏱️ 5 min - 9
Assemble the wraps: Lay a large tortilla flat. Place a generous spoonful of the creamy chicken and spinach mixture in the center. Sprinkle a little extra shredded Parmesan cheese (from the 1/4 cup reserved for sprinkling) on top of the filling.
⏱️ 10 min - 10
Roll the wraps: Fold the bottom edge of the tortilla over the filling, then fold in the sides. Tightly roll the tortilla upwards to create a cylindrical shape, similar to a burrito or egg roll. Repeat with the remaining tortillas and filling.
⏱️ 5 min - 11
Grill the wraps: Wipe clean the stovetop grill pan (or use a fresh one) and heat it over medium heat. Lightly brush the pan with a small amount of olive oil. Place the assembled wraps seam-side down on the hot grill pan. Grill for 2-3 minutes per side, rotating as needed, until they are golden brown and have prominent grill marks on all sides, indicating a crispy exterior.
⏱️ 10 min - 12
Serve: Carefully remove the grilled wraps from the pan. Cut each wrap in half diagonally to reveal the creamy filling. Serve immediately, optionally with your favorite savory dipping sauce.
⏱️ 2 min