Savory Chicken And Spinach Breakfast Wraps Recipe

About this recipe

Start your day the right way with Savory Chicken and Spinach Breakfast Wraps, a delicious and nutritious recipe perfect for busy mornings or gym prep. Packed with tender chicken, fresh spinach, and vibrant spices, these wraps offer an ideal balance of protein, carbs, and healthy fats to keep you energized. The cooking process is simple yet rewarding—dicing and seasoning the chicken, sautéing it with garlic and onion, and blending in fresh spinach for a flavorful filling. The warm, soft tortillas provide a comforting wrap for this hearty breakfast. Whether you're heading to work or prepping for a workout, these wraps are easy to make ahead or enjoy immediately. With 37g of protein per serving, they’re tailored to support muscle recovery and energy needs, making them a must-try for anyone seeking a satisfying start to their day.

Ingredients

• NaN Fresh Halal Chicken Breast - Boneless Without Skin
• 1 Bunch Spinach Fresh 1 Bunch
• 10Cm Guanajuato White Corn Tortillas, 10Cm
• - Biona Capers In Olive Oil
• 100 G Jumbo Garlic 100g
• 1 Onion Large 1 Each
• 100 G Natco Paprika Powder
• 100G Heera Black Pepper Powder 100g
• 400G Greenfield Himalayan Salt Fine 400G
• 250 Ml Trs Lemon Juice 250Ml

Instructions

1. 1. Dice the chicken breast into small bite-sized pieces and season with paprika, salt, and black pepper.
2. 2. Heat olive oil in a pan over medium heat and sauté the minced garlic until fragrant.
3. 3. Add the diced onion to the pan and cook until soft and translucent, stirring occasionally.
4. 4. Add the seasoned chicken pieces to the pan and cook for 6-8 minutes until fully cooked and lightly browned.
5. 5. Wash and roughly chop the fresh spinach and add it to the pan, stirring until wilted and combined with the chicken.
6. 6. Drizzle lemon juice over the mixture and cook for another 1-2 minutes to enhance the flavors.
7. 7. Warm the whole wheat tortillas in a separate dry pan or microwave for 30 seconds until soft and pliable.
8. 8. Divide the chicken and spinach mixture evenly between the two tortillas, spreading it in the center.
9. 9. Wrap each tortilla tightly by folding the sides and rolling it up to enclose the filling securely.
10. 10. Serve the wraps immediately or pack them for a quick and nutritious breakfast on the go.

How to make Savory Chicken And Spinach Breakfast Wraps

1. Season the chicken. Dice the chicken breast into small bite-sized pieces and season with paprika, salt and black pepper. Heat olive oil in a pan over medium heat and sauté the minced garlic until fragrant.
2. Cook the chicken. Add the diced onion and cook until soft and translucent. Add the seasoned chicken and cook for 6-8 minutes until fully cooked and lightly browned.
3. Add spinach and lemon. Wash and roughly chop the spinach, then stir it into the pan until wilted. Drizzle over the lemon juice and cook for another 1-2 minutes.
4. Warm and fill tortillas. Warm the whole wheat tortillas in a dry pan or microwave for 30 seconds until soft. Divide the chicken and spinach filling evenly between them, spreading it in the centre.
5. Wrap and serve. Fold in the sides and roll each tortilla up tightly to enclose the filling. Serve the wraps immediately or pack them for breakfast on the go.

Frequently asked questions

How long do Savory Chicken and Spinach Breakfast Wraps take?

About 30 minutes in total: 10 minutes of prep and 20 minutes of cooking the chicken filling and warming the tortillas.

Are Savory Chicken and Spinach Breakfast Wraps vegetarian?

No, it contains chicken breast, so it is not vegetarian. The chicken is seasoned with paprika, salt and pepper and cooked with onion, garlic and spinach.

Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas are softer and easier to roll. Warm them briefly in a dry pan so they fold without cracking.

Can I make the wrap filling the night before?

Yes, cook the chicken and spinach filling ahead and keep it covered in the fridge. Reheat until piping hot and wrap in freshly warmed tortillas.

How do I stop the wraps going soggy?

Let the spinach wilt fully and cook off its liquid with the lemon juice before filling the tortillas. Wrap them just before eating rather than leaving them to sit.