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Time: 13 minutes Makes: 4 servings https://twohealthykitchens.com/easy-chicken-parmesan-wraps#comment-18608

Chicken Parmesan Wraps

  • 3 cups roughly shredded, cooked boneless, skinless chicken breasts (see note)
  • 1 1/2 teaspoons Italian seasoning (make sure yours is a salt-free blend)
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 cup your favorite marinara sauce
  • 1/4 cup finely chopped fresh basil
  • 4 Flatout flatbreads (eg, Light Italian Herb)
  • 1 cup shredded, reduced-fat Italian cheese blend
  • additional marinara sauce, warmed for dipping, if desired

Place shredded chicken in a medium bowl. Add Italian seasoning, salt, and black pepper, and stir well to combine.

Add marinara sauce and basil to chicken mixture, and stir to combine again.

Optional: If you want your filling piping hot, you can microwave the chicken mixture at this point for about 60-90 seconds. (Even if you choose to skip this, your filling should still be pleasantly heated after the wraps are seared in the skillet in step 7. If you are prepping these as make-aheads, skip this optional step.)

Lay 1 flatbread on work surface, and sprinkle 1/4 cup of cheese down the center, leaving a large border all around the cheese. Spread 1/4 of the chicken mixture (about a heaping 1/2 cup) on top of the cheese.

Fold short ends of the flatbread inward toward middle, and then fold the long sides of the flatbread inward toward middle, making a closed wrap.

Repeat with the remaining 3 flatbreads, dividing the remaining cheese and the remaining chicken mixture evenly among them.

Preheat a dry nonstick skillet over medium heat. Once preheated, add the wraps and cook on the first side until golden brown, about 1 1/2 - 2 minutes. Flip the wraps and cook on the second side until golden, about another 1 1/2 minutes.

Serve with additional marinara sauce for dipping.

Make-ahead options:

  1. You can mix together the chicken filling up to a day ahead (although it's best, if possible, to wait until the last minute to chop and stir in the basil). Store the filling, covered, in the refrigerator until continuing.

  2. You can also go further in the process and add the prepared chicken mixture and the cheese to the flatbreads, and then fold the wraps and store, individually wrapped in the refrigerator, for about a day before searing and serving.

  3. Lastly, you can make these entirely, including searing them in the skillet, and then store them individually in the refrigerator (for up to about 2 days) or in the freezer (for a couple of months). Briefly reheat in the microwave before serving.