Description
Spinach, Feta & Cranberry Chicken Orzo Wraps combine tender chicken, chewy orzo, salty feta, and sweet cranberries in a bright lemon herb dressing, all rolled up in a soft tortilla for an easy, make-ahead lunch.
Ingredients
1 lb (450 g) boneless skinless chicken breast, cooked and diced
2 cups cooked orzo pasta, cooled
2 cups baby spinach, roughly chopped
1/2 cup crumbled feta cheese
1/3 cup dried cranberries
1/4 cup chopped walnuts
2 green onions, thinly sliced
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
1 clove garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
4 large flour tortillas or spinach wraps
1/4 cup hummus
1/2 cup shredded romaine lettuce
Instructions
1. In a large bowl, combine the cooked chicken, cooked orzo, spinach, feta cheese, dried cranberries, walnuts, and green onions.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, oregano, salt, and black pepper until well combined.
3. Pour the dressing over the chicken-orzo mixture and toss gently until evenly coated.
4. Warm the tortillas or spinach wraps for 15-20 seconds until pliable.
5. Spread about 1 tablespoon of hummus over each wrap.
6. Add a layer of shredded romaine lettuce.
7. Divide the chicken-orzo filling evenly among the wraps.
8. Fold in the sides and roll tightly into burrito-style wraps.
9. Slice each wrap in half diagonally and serve immediately, or refrigerate for up to 24 hours for meal prep.
Notes
Cool the orzo completely before mixing so it doesn’t wilt the spinach.
Don’t skip the hummus layer, it keeps the wrap from getting soggy.
Roll tightly but don’t overfill, or the wrap will fall apart.
Make the dressing ahead of time, it keeps in the fridge for about a week.
Hold off on adding lettuce until closer to serving time so it stays crisp.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Lunch
- Method: No-Cook Assembly
- Cuisine: Mediterranean-Inspired