Need a quick dinner on the go? Not sure what to make for lunch?
Check out these tasty ingredients & pocket this one for later!
We typically bake or grill an entire package of chicken at the beginning of the week so it’s there at our disposal when we need it. Usually a third of it is seasoned with salt & pepper, another third of it with Mrs. Dash Italian Blend, and the last third with whatever spices my husband feels like blended together….he’s big on his spices.
If I know I’ll be making this dish at some point during the week, I shred two of the chicken breasts with a fork while it’s still hot. The plain old salt & pepper chicken comes in handy for this recipe!
To reheat the chicken, simply heat 1/2 tbsp of olive oil a frying pan over medium-low heat. Add the shredded chicken and cook (covered) for 3-4 minutes. Drizzle mustard (dijon OR regular) on top of chicken then cover for a few more minutes. If chicken appears to be drying up, add a little bit of chicken broth or water to the pan.
While the chicken is heating, chop the cilantro!
Once the chicken is done, mix chicken, avocado, cilantro, & cheese (feel free to slip in a little spinach, too!).
Spread a small amount of plain greek yogurt on each tortilla, and evenly disperse the mix on each tortilla. Roll the tortilla. It works best if you tuck the sides up first, then roll the rest. I always add a tiny bit of yogurt to “glue” the last flap.
Heat 1/2 tablespoon oil on flat griddle, then cook until golden brown (usually no more than 1 1/2 minutes on each side). It works best to cook the side with the “flap” down first in order to ensure it stays closed.
Serve warm (or save for lunch tomorrow!).
Full Recipe: makes 4 servings (or 1 serving for a really hungry husband)
4 spinach tortillas
2 chicken breasts
1 tbsp mustard (or dijon mustard)
1/4c chopped cilantro
1c shredded mozzarella
1c spinach (optional)
1 tbsp olive oil
~5 tbsp plain greek yogurt
1. Heat 1/2 tbsp olive oil in frying pan over medium-low heat, add cooked chicken and cover for 3-4 minutes. Drizzle mustard on top of chicken and stir, cover for another 3-4 minutes. (Add small amount chicken broth or water if chicken seem to be drying out).
2. Mix chicken, avocado, cilantro, cheese, & spinach (optional) in dish.
3. Spread ~1 tbsp plain greek yogurt on the center of each tortilla. Evenly disperse the mix on each tortilla. Roll tortilla; tuck sides in first then roll twice.
4. Heat 1/2 tbsp olive oil on medium on flat griddle. Add rollups and cook until golden brown; flip rollup to brown other side. This is usually no more than 1 1/2 minutes on each side.
5. Serve warm & enjoy!