Monday, November 28, 2011

BBQ Spinach Chicken Wraps

I don't know about you guys, but after last Thursday - aka, the great American eat-a-thon - I've been craving something a little lighter. My poor tummy needs a break from the heavy, eat-til-I'm-uncomfortable kind of dining... and so does my waistline. Truthfully, after the gratuitous amounts of mashed potatoes and pumpkin pie I've consumed in the last few days, I should probably resign myself to eating naked lettuce and ice water for a month. But since we all know how likely that is to happen, I think a good wrap is in order instead.

I'll admit it... these wraps are another shameless rip off of a restaurant favorite. Way back when, in the summer right before my senior year of high school, when the only thing I had to worry about was creating an epic drum major salute for marching band and keeping gas in my crappy Volkswagon Jetta, I worked at Red Robin. It was a truly... interesting experience, and one I only cared to immerse myself in for one summer... but it had its perks. Not the least of which was getting half off of these amazing wraps on my lunch breaks.

Now, now... before you go freaking out, rest assured that I'm not divulging any top secret, inside restaurant information here. Red Robin will proudly tell you the ingredients in each of their dishes on their website, and besides, I have, of course, added my own little spin. I can never leave well enough alone after all.

But whether you've eaten the original or not, I think you guys are really going to love these wraps. They're super easy to throw together, and pretty darn irresistible. And they're pretty much the perfect lighter meal that people like us need after a weekend of binge eating. You might fall for the warm, juicy chicken, or maybe even the strangely intoxicating combination of BBQ sauce and ranch dressing. The crispy tortilla strips have always been the kicker for me though. It's like putting potato chips in your sandwich during a summer picnic... it feels so wrong, but tastes so right.

So if you need a little reprieve from your Thanksgiving food bender, give these a try. I promise you won't regret it.

BBQ Spinach Chicken Wraps
a Learning Curve Original, inspired by Red Robin
yields 1 wrap

1 (10-inch) spinach wrap
1 tablespoon BBQ sauce
1-2 tablespoons shredded cheddar cheese
2-3 tablespoons crispy tortilla strips (can usually be found next to the salad dressings at the store)
1 (3-ounce) cooked chicken breast half, cut into bite-sized strips
1 tablespoon ranch dressing
small handful fresh spinach leaves

1. Heat the spinach wrap in the microwave for 15-20 seconds to soften. Spread BBQ sauce over the wrap. Evenly distribute the cheese, tortilla strips, and chicken breast over the wrap. Drizzle the ranch dressing over the top. Top with fresh spinach.
2. To roll, gently fold the wrap in half and pull back toward you to form a roll. Fold in each of the sides, and roll over the open side. Cut in half and enjoy!


  1. That looks like one tasty wrap. Love the green colour - It instantly makes it look like a light and fresh tasting meal :)

  2. This looks wonderful!!! I so have to make this, it is right up my alley!

  3. What a great, quick meal. I am going to give this a go the next time I pick up a rotisserie chicken at the supermarket!!

  4. I love wraps too! I should really start making yummy ones like these to bring to lunch during the week. Yummy, healthier and money saving!


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