Chicken in the Grass Grilled Wrap

Years ago my husband and I would go to this Greek restaurant downtown. They had the usual souvlaki, baklava, and gyros on the menu but they also had these fantastic wraps. I am not sure of the actual name but they were stuffed with chicken, spinach, and tons of feta. Every time we went there I would get them.

Today, I don’t eat at restaurants often and I am not even sure if this one still exists but for some reason I started to crave this wrap. I had all the ingredients on hand – wraps, spinach, shredded chicken, and feta so I ventured to create my own version of this simple recipe calling it chicken in the grass – clever, huh?

I thought to share this simple recipe so you would have another idea to use the shredded chicken meal starter recipe I posted a couple months ago. This is just another example of the many meal options when you have small packages of this shredded chicken in the freezer.

You can easily leave the chicken out if you want to go vegetarian with this recipe.

Sorry the picture is not the greatest – but the yumminess factor is still there

Chicken in the Grass Wrap

Serving size: 1 wrap

Approximate nutritional information:

Calories: 384 * Carbs: 38 * Fat: 18 * Protein: 26 * Fiber: 8 * Points +: 11 * Old Points: 8

Servings: 6

Ingredients:

2 teaspoon olive oil

10 ounce frozen spinach, thawed and drained real good

1-2 cloves garlic, minced

salt and pepper to taste

2 cups shredded chicken

1 ½ cups feta

6 Flatout Wraps

Directions:

Step 1: Cook spinach in large skillet with 1 teaspoon olive oil. Once it is heated through drain well and set aside. Drain the spinach can get a little messy but it must be done or it will make your wraps soggy.

Step 2. In the same pan cook garlic in olive oil for about 1 minute then add the spinach pack to the pan and toss well with garlic. Season with salt and pepper. Remove from burner and set aside.

Step 3.  Add in the center of the burrito, ½ cup spinach, ⅓ cup shredded chicken, ¼ cup feta cheese. Wrap up burrito style.

Step 4. Place burritos seem side down on the indoor grill, grill pan, or panini press and cook for about 4 minutes or until it has grill lines. Turn over and repeat.

I like these wraps with just the ingredients listed. However, if you are looking for more flavor then add a little greek dressing to the wraps. Just remember to account for those calories.

Make Ahead and Freezer Cooking Instructions

I have not made these burritos fully and froze them so I am not sure how that would turn out. However, having the chicken prepared ahead of time make this recipe easy to throw together.

If you don’t want to use frozen spinach you can always use fresh baby spinach or regular spinach.

To grill these burritos I used the Wolfgang Puck Indoor Reversible Electric Grill/Griddle.