Too hot to cook? No problem! This refreshing wrap is packed with rotisserie chicken, a zesty white bean salad, and crisp spinach—perfect for those sweltering summer days. It’s light, flavorful, and comes together in minutes without ever touching the oven.
Ingredients
Marinated White Beans
- 15 ounce canned white beans drained and rinsed
- 2 Tablespoons parsley chopped
- 2 Tablespoons oregano chopped
- 2 Tablespoons basil chopped
- 1/4 cup roasted jarred red peppers diced
- 2 Tablespoons shallot finely diced
- 6 ounce jar artichoke hearts chopped
- 1 garlic cloves minced
- 1/4 cup extra virgin olive oil
- 1 teaspoon lemon zest
- 1 1/2 Tablespoons lemon juice
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground black pepper
Wrap
- 6 Garlic and Herb Tortillas
- 10 ounces cooked chicken cubed or shredded
- 2 Cups Spinach cut into bite-sized pieces
Servings: wraps
Units:
Instructions
- Wash hands and sanitize the preparation area.
- In a mixing bowl, combine white beans, parsley, oregano, basil, red peppers, shallot, artichoke hearts, garlic, olive oil, lemon zest and juice, red pepper flakes, salt and pepper.
- Cover with air-tight lid and refrigerate for at least 8 hours to allow flavors to develop.
- To assemble wraps, start by laying out tortillas.
- Add cooked chicken to center of tortilla, dividing evenly between each wrap.
- Top chicken with 1/2 cup marinated white beans.
- Add spinach on top of white beans.
- To fold wrap, fold in the left and right sides and then roll up wrap from the bottom. Cut wraps in half diagonally and serve.
- NOTES Wrap Storage: Wrap each chicken wrap individually or place in air-tight container and store in the refrigerator until ready to serve for easy, premade lunches. Marinated Bean Storage: Prepared Beans will stay fresh in the refrigerator for 3-4 days.
Recipe Notes
*Nutrition label includes salad and 1 (1/2) cup serving of raspberry vinaigrette recipe. Addition of more dressing or candied pecans will change nutrition information.
