Name: Tuscan Chicken Wrap
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 lb boneless, skinless chicken breasts or thighs; 1 tbsp olive oil; 1 tsp garlic powder; 1 tsp dried oregano; 1 tsp dried basil; Salt and pepper to taste; 2 cups spinach or arugula; 1/2 cup sun-dried tomatoes (packed in oil), sliced; 1/2 cup shredded mozzarella or crumbled feta; 4 large flour tortillas or wraps; For the creamy garlic spread (optional):; 1/2 cup mayonnaise or Greek yogurt; 1 clove garlic, minced; 1 tsp lemon juice; 1 tsp Dijon mustard

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This Tuscan Chicken Wrap is fresh, flavorful, and perfect for when I want a quick meal that still feels satisfying. Juicy, herb-seasoned chicken is wrapped up with sun-dried tomatoes, spinach, and a creamy garlic spread — all tucked into a soft tortilla. It’s like a Tuscan-inspired salad turned into a portable, delicious wrap.

Why You’ll Love This Recipe

I love this recipe because it’s easy, vibrant, and full of Mediterranean flavor. The chicken is packed with Italian herbs, and the combination of sun-dried tomatoes and spinach adds both brightness and depth. It’s a great lunch, dinner, or meal prep option, and I can customize it with whatever I have in the fridge. Best of all, it’s ready in minutes once the chicken is cooked. Tuscan Chicken Wrap

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Olive oil
Garlic powder
Dried oregano
Dried basil
Salt and pepper
Spinach or arugula
Sun-dried tomatoes (packed in oil), sliced
Shredded mozzarella or crumbled feta
Flour tortillas or wraps

For the creamy garlic spread (optional):

Mayonnaise or Greek yogurt
Garlic, minced
Lemon juice
Dijon mustard

Directions

I season the chicken with olive oil, garlic powder, oregano, basil, salt, and pepper, then grill or sear it until golden and cooked through. I let it rest, then slice it thinly.
While the chicken cooks, I whisk together the creamy garlic spread ingredients in a small bowl.
I warm the tortillas slightly to make them more pliable.
I spread the garlic sauce onto each wrap, then layer on spinach, sliced chicken, sun-dried tomatoes, and cheese.
I roll each tortilla tightly into a wrap and slice in half.
I serve them warm or chilled — they’re great either way.

Servings and Timing

This recipe makes 4 wraps. It takes about 15 minutes to prepare and 15 minutes to cook.

Variations

I sometimes add roasted red peppers or artichokes for extra flavor.
A handful of olives or a spoonful of pesto makes the wrap even more Tuscan.
For a low-carb option, I use large lettuce leaves instead of tortillas.
I swap the garlic sauce for hummus or tzatziki when I want something lighter.

Storage/Reheating

I wrap leftovers tightly in foil or parchment and refrigerate for up to 2 days. They’re best eaten cold or at room temperature, but if I want them warm, I toast them in a skillet until lightly crispy on the outside. Tuscan Chicken Wrap

FAQs

Can I use rotisserie chicken?

Yes! It’s a great shortcut — I just season it lightly to bring in those Tuscan flavors.

What’s the best wrap to use?

I prefer flour tortillas or spinach wraps — they’re soft and easy to roll without cracking.

Can I make these ahead of time?

Absolutely. I assemble them in the morning and keep them chilled for lunch or dinner later.

Are these good for meal prep?

Yes. I store the components separately if I want to keep everything fresh and assemble just before eating.

Can I add grains?

Definitely. I’ve added quinoa, farro, or couscous to bulk it up and make it more filling.

Conclusion

This Tuscan Chicken Wrap is one of my favorite ways to turn simple ingredients into something flavorful and satisfying. I love how fresh and versatile it is — easy to throw together, easy to take on the go, and delicious every single time. Whether I serve it warm or cold, it’s always a hit.