Chicken Gorgonzola Spinach Wrap w/Roasted Peppers

Chicken Gorgonzola Spinach Wrap w/Roasted Peppers

I admit that I can be a bit of a fast food junkie.  My mental lunch bell rings, and I make a “run for the border” or I “have it my way” at a burger joint.  Ultimately, I am consuming food that is not friendly to my health, and I end up feeling sluggish afterwards.  With that said, it is National Nutrition Month AND National Pack Your Lunch Day.  What an awesome opportunity to prepare my own food to my own liking, with healthier ingredients… and I must say it was absolutely REFRESHING!  

This Chicken Gorgonzola Spinach Wrap with Roasted Peppers and Sundried Tomatoes was nothing short of DELECTABLE!  I enjoyed my wrap with a side of Pasta Salad, and I can honestly say that I did not miss my daily fast food excursion ONE BIT.  And guess what?  It was so quick and easy to make, and on the leaner side of the food spectrum.  Using Tyson’s cooked grilled chicken was a welcomed shortcut that required no cooking.  In fact, the only cooking involved is roasting the peppers, which brings out such a fantastic flavor that you’ll surely love!  Sundried tomatoes and Gorgonzola cheese play nicely together with their unique tangy and zesty flavors.  This wrap is just an explosion of yum!  You’ve got to try it, and when you do, please let us know how it turns out in the comments!  

Chicken Gorgonzola Spinach Wrap w/Roasted Peppers and Sundried Tomatoes
Serves 1
This wrap is an easy-to-make healthier alternative to fast food wraps...and it's absolutely delicious!
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  1. Spinach tortilla
  2. 1/3 cup sweet roasted peppers
  3. 1/2 cup Tyson's cooked grilled chicken (diced or strips), or your own grilled chicken
  4. Fresh spinach (as much as you'd like...I like two big handfuls of it!)
  5. 1/4 cup Gorgonzola cheese
  6. Drizzle of balsamic vinaigrette
  7. 1 tsp sundried tomatoes
  8. 1/4 cup yellow onion, sliced thin
  1. If you're grilling your own chicken, cook to your liking and set aside (I used Tyson's cooked grilled chicken strips)
  2. Preheat your broiler on high setting
  3. Chop your sweet peppers in half lengthwise
  4. Place them on a baking sheet, skin side up
  5. Take your thumb and flatten them against the sheet so that skin can roast
  6. Heat in broiler, check frequently, a couple of minutes apart until peppers are charred and not burnt
  7. Remove peppers from oven and seal them inside of a Ziploc bag for 10 minutes
  8. Peel the skins off of the peppers, then slice lengthwise into long strips
  9. Heat tortilla for about 20 - 30 secs to soften
  10. Top tortilla with ingredients 3 - 8
  11. Fold bottom and top ends of tortilla over the toppings, then roll tightly from the sides
  12. Slice diagonally, and serve, or pack for tomorrow's lunch!
  1. Include more balsamic vinaigrette on the side for dipping, if desired.
  2. Each ingredient can be "remixed" (increased or decreased amount, according to your own tastes!)
  3. I used Tyson's chicken strips from the prepackaged deli meat section. If you prefer diced chicken over strips, they make that too!
  4. Simply double, triple, or quadruple the ingredients if you're sharing with the compadres or the familia!
Two For A Chew

About DC

As a southern gent/ex-military brat, I am a product of downhome cookin’ and international fare. My palate yearns for savory, spicy, cheesy, melty, and exotic flavors… mmmm… sizzle my skillet! #BigSpoon

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