Wraps are the epitome of an easy, on-the-go lunch, and this zesty Tuscan chicken salad wrap is a case in point. It’s a balanced meal that is ready in minutes. Combine precooked chicken (or leftover chicken), white beans, spinach, tomato, cheese and basil — then wrap, roll and go.

Tuscan Chicken Salad Wrap

Ingredients

• 4 oz. precooked or leftover chicken breasts
• 1/4 cup white beans, drained and rinsed
• 3 fresh basil leaves, chopped (or 1/2 teaspoon dried basil)
• 1 tbsp shredded Parmesan cheese
• 1/2 medium lemon, juiced
• 2 tbsp plain 2% Greek yogurt
• Salt and pepper, to taste
• ¼ cup baby spinach
• 3 medium cherry tomatoes, sliced
• 1 large (10-inch) whole-wheat flour tortilla

Directions

Reheat leftover chicken, if desired. Once warm, chop chicken into bite-size pieces.

In a small bowl, add chicken, white beans, basil, cheese, lemon juice and yogurt. Season with salt and pepper to taste.

Layer spinach and tomatoes on the tortilla, then add chicken mixture. Fold both sides of the tortilla toward the center until the edges almost touch. Tightly fold the lower half of the tortilla up over the fillings. Continue rolling tightly upward, tucking in the left and right sides as you go. Slice in half with a serrated knife, and serve.  

Serves: 2 |  Serving Size: 1 wrap

Nutrition (per serving): Calories: 412; Total Fat: 11g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 84mg; Sodium: 489mg; Carbohydrate: 42g; Dietary Fiber: 7g; Sugar: 5g; Protein: 44g

Nutrition Bonus: Potassium: 988mg; Iron: 14%; Vitamin A: 9%; Vitamin C: 19%; Calcium: 14%

Originally published August 17, 2016; Updated February 2026

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