Warm, cheesy, and packed with juicy flavor these Tuscan Chicken Wraps are my go-to for a cozy, satisfying meal that feels fancy but is super easy to make. The best part? They’re loaded with tender chicken, a creamy tomato and garlic sauce, spinach, and melty cheese, all wrapped up and grilled to golden perfection. Whether you’re making lunch for the family or meal-prepping for the week, this recipe is a winner!
Method
Marinate the Chicken
To start, prepare the chicken by placing the mini fillets in a mixing bowl. Add 1 tablespoon of olive oil, 1 teaspoon of oregano, 1 teaspoon of sweet paprika, 1 teaspoon of garlic granules, and a generous pinch of salt and black pepper. Using your hands or a spoon, mix everything together thoroughly so the chicken is evenly coated in the marinade. Let it sit while you preheat your cooking method of choice oven, pan, or air fryer. Cook the chicken until it’s golden on the outside and fully cooked through on the inside. This usually takes about 10–15 minutes, depending on your method and the size of the fillets. Once cooked, set the chicken aside and allow it to cool slightly before chopping it into bite-sized pieces.
Make the Tuscan Sauce
While the chicken is cooking, start preparing the flavorful Tuscan sauce. Heat 1 tablespoon of olive oil in a pan over medium heat. Add 4 chopped garlic cloves and 200g of halved cherry or baby plum tomatoes. Sauté this mixture for about 2 to 3 minutes, stirring occasionally, until the garlic becomes fragrant and the tomatoes begin to soften. Stir in 1½ tablespoons of tomato puree and, if you like a bit of spice, add ⅓ teaspoon of chili flakes. Mix everything well. Then, pour in 60ml of water and crumble in ⅓ of a vegetable stock cube. Add 1 teaspoon of oregano, 1 teaspoon of sweet paprika, salt, and black pepper to taste. Finally, stir in 1½ tablespoons of soft cheese and let it melt into the sauce, giving it a creamy texture. Let the sauce simmer gently for another 3–4 minutes so all the flavors blend together.
Add the Greens and Chicken
Once the sauce is nice and creamy, toss in 70g of baby spinach. Stir it through the sauce until the leaves are slightly wilted but still bright green. Next, add the chopped cooked chicken into the pan, followed by a handful (or more!) of grated mozzarella or cheddar cheese. Stir everything together so the cheese melts and wraps around the chicken, tomatoes, and spinach. The filling should be warm, creamy, and well combined by the end of this step.
Assemble the Wraps
Lay out your large wraps on a flat surface. Spoon a generous portion of the Tuscan chicken filling into the center of each wrap. Fold the bottom of the wrap up to cover the filling, then fold in the sides tightly to form a neat, sealed pocket. Make sure not to overfill the wraps or they may burst when toasting.
Toast the Wraps (Optional but Amazing!)
For an extra touch of crispiness and flavor, mix a little olive oil with a pinch of paprika in a small bowl. Use a pastry brush to lightly coat the outside of each wrap with the flavored oil. Place the wraps seam-side down into a preheated pan over medium-low heat. Grill each side for 2–3 minutes or until golden brown and slightly crispy. Flip carefully using tongs or a spatula to make sure all sides are toasted evenly. Once done, serve warm and enjoy the melty, cheesy goodness inside!
Necessary Tools
- Mixing bowl
- Knife and chopping board
- Frying pan or skillet
- Cooking spoon
- Tongs or spatula
- Measuring spoons
- Grater (for cheese)
- Air fryer, oven, or stovetop pan for chicken
- Optional pastry brush (to brush wraps before grilling)
Tuscan Chicken Wraps
Cuisine: AmericanDifficulty: Easy4
servings25
minutes25
minutes50
minutesIngredients
For the Chicken Marinade
500g chicken mini fillets
1 tbsp olive oil
1 tsp oregano
1 tsp sweet paprika
1 tsp garlic granules
Salt and black pepper to taste
For the Wrap Filling
4 garlic cloves, chopped
200g cherry or baby plum tomatoes, halved
1½ tbsp tomato puree
1½ tbsp soft cheese
⅓ vegetable stock cube
60ml water
1 tsp oregano
1 tsp sweet paprika
⅓ tsp chili flakes (optional)
Salt and black pepper to taste
1 tbsp olive oil
70g baby spinach (or more if you like!)
Grated mozzarella or cheddar cheese
4 large wraps
Directions
- Marinate the Chicken
In a bowl, combine olive oil, oregano, sweet paprika, garlic granules, salt, and pepper. Rub this all over the chicken fillets. Cook the chicken by oven baking, pan frying, or air frying until golden and cooked through. Let it cool slightly, then chop into bite-sized pieces. - Make the Tuscan Sauce
Heat olive oil in a pan. Add chopped garlic and halved tomatoes, sauté for 2–3 minutes. Stir in tomato puree and chili flakes. Add water and crumble in the vegetable stock cube. Mix in the oregano, paprika, salt, and pepper. Now add the soft cheese and stir until creamy. - Add the Greens and Chicken
Toss in the baby spinach and stir until slightly wilted. Then add your cooked chicken pieces and grated cheese. Mix everything together until well combined and warm. - Assemble the Wraps
Spoon the Tuscan chicken filling onto each wrap. Fold the bottom up to cover the filling, then fold in the sides to close it up. - oast the Wraps (Optional but amazing!)
Brush each wrap with a little olive oil mixed with a pinch of paprika. Place them in a preheated pan and grill both sides until golden and crispy.
Notes
- Don’t skip the marinating step it really brings the flavor!
- Make sure the chicken is fully cooked before adding to the sauce.
- Don’t overload the wraps or they’ll be hard to fold and might fall apart when grilling.
- If you brush the wraps before toasting, go easy on the oil so they don’t get soggy.
- Keep the heat medium-low when toasting to avoid burning the wrap while the inside is still warming.
Serving Suggestions
- Serve with a side of crispy sweet potato fries or a light salad.
- Add a small bowl of garlic yogurt dip or ranch for extra flavor.
- Slice them in half for easier handling at picnics or lunchboxes!
Fun Fact
Tuscan flavors come from the Tuscany region in Italy famous for using simple, rustic ingredients like tomatoes, garlic, herbs, and olive oil. That’s what gives these wraps their cozy, homey taste!
Conclusion
These Tuscan Chicken Wraps are seriously a flavor-packed hug in a tortilla. I love how everything cooks in layers, building this creamy, herby, cheesy magic all in one bite. They’re easy enough for busy weeknights but feel special enough for sharing. Save this recipe you’ll want it again and again!
