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Chicken and Spinach Wraps Recipe: wraps make a perfect camp dinner when you want something quick, portable and satisfying. You’ll start with simple ingredients you can pack easily boneless chicken, fresh spinach, tortillas, cheese and a quick tangy yogurt sauce. At your campsite you sear seasoned chicken over a camp stove or grill grate, then wilt spinach briefly in the same pan to soak up juices.
You mix a fast sauce with yogurt, lemon juice, garlic powder and a pinch of smoked paprika to add brightness; it doubles as a marinade and finishing drizzle. Assemble warm tortillas by layering sliced chicken, wilted spinach, thinly sliced onion, shredded cheese and a spoonful of sauce, then fold tightly and press in foil. If you want melty cheese and charred edges, reheat the wrapped parcels over hot coals for a few minutes per side.
You’ll find this method minimizes dishes and keeps flavors concentrated. The recipe scales easily swap chicken for canned chicken or leftover roasted meat, add avocado or jalapeño for heat, or use whole wheat tortillas for more fiber. You’ll end up with handheld meals that travel well on hikes, feed a small group by the fire and leave you more time to enjoy the outdoors.
Ingredients:
- 1 lb chicken, boneless, skinless breasts, thinly sliced
- 4 flour tortillas, large (10-inch)
- 4 cups spinach, washed – fresh
- 8 oz cheese, shredded cheddar (about 1 cup)
- 12 cup yogurt, plain Greek style
- 1 tbsp olive oil
- 1 tbsp lemon juice, (about 1 lemon)
- 1 tsp paprika, smoked
- 12 tsp garlic powder
- 12 tsp onion powder
- 12 tsp salt
- 14 tsp black pepper
- 1 small red onion, thinly sliced
- 1 avocado, sliced (optional)
- 2 tbsp chopped cilantro (optional)
- 1 tbsp butter or oil for cooking
- Aluminum foil for wrapping
Prep:
- Mix the sauce in a bowl combine the Greek yogurt, lemon juice, olive oil, smoked paprika, garlic powder, onion powder, salt and pepper; stir until smooth (mixing time ~5 minutes).
- Marinate the chicken toss the sliced chicken with half the sauce and let sit 5–10 minutes while you prepare your fire or stove.
Cooking Instructions For the Chicken and Spinach Wraps Recipe:
- Cook chicken heat a skillet or grill grate over medium-high heat, add butter or oil, then sear the chicken 3–5 minutes per side until cooked through and lightly charred.
- Sauté veg in the same pan quickly wilt the spinach with a splash of oil and toss in the sliced onion until softened, about 1–2 minutes.
- Warm tortillas heat each tortilla briefly on the grill or skillet until pliable.
- Assemble wraps on each warm tortilla layer chicken, wilted spinach and onion, shredded cheese, avocado and a drizzle of remaining sauce.
- Fold and finish fold into tight wraps, wrap in foil and reheat over hot coals or on the grill 2–3 minutes per side to melt cheese and crisp the outside.
- Serve unwrap carefully and eat warm by the fire.
Chicken and Spinach Wraps Recipe
On one of my spring camping trips, I put together a Chicken and Spinach Wraps Recipe, and it quickly became one of my favourite lunches outdoors. The combination of chicken and fresh spinach made the wrap filling but still light enough for a midday meal. It didn’t take long to prepare, and since it required no cooking at camp, it was perfect for a busy day spent hiking and exploring.
Why The Chicken and Spinach Wraps Recipe Works for Camping
A Chicken and Spinach Wraps Recipe works well because it uses ingredients that are simple to store and assemble. Pre-cooked chicken keeps well in a cooler, while spinach holds up nicely in a resealable container for a couple of days. Tortillas are easy to pack and don’t crush like bread, making them ideal for wraps. Together, they create a meal that’s quick, healthy, and convenient for camp. I’ve found this recipe especially useful when I want something easy that doesn’t require a fire or stove.
Equipment I Used
When I made my Chicken and Spinach Wraps Recipe, all I needed was a small cutting board, a knife, and a spoon. I stored the chicken in a sealed container in the cooler and packed the spinach in a resealable bag. Foil worked well for wrapping the finished wraps so I could take them on a short hike. Since the meal didn’t require cooking, the cleanup was minimal, which is always a bonus at camp.
How I Made Them at Camp
For this Chicken and Spinach Wraps Recipe, I laid out a tortilla and spread a thin layer of mayonnaise across it. I added slices of cooked chicken, a handful of fresh spinach, and a slice of cheese. I rolled the tortilla tightly, cut it in half, and wrapped it in foil for easy eating. On another trip, I added a few tomato slices and a drizzle of ranch dressing, which gave the wrap more flavour. The whole process took less than 10 minutes, making it one of the quickest meals I’ve made outdoors.
Paring and Servings For the Chicken and Spinach Wraps Recipe
The first time I tried this Chicken and Spinach Wraps Recipe, I paired it with chips and an apple for a light lunch. On another trip, I added pasta salad as a side, which turned the meal into something more filling. Fresh fruit like grapes or oranges also worked well, and leftovers stored in foil held up nicely in the cooler for the next day. The wraps were portable enough to take along on a trail, which made them even more practical.
After making a Chicken and Spinach Wraps Recipe, I realised how useful it is to have no-cook wrap meals for camping. They’re fast to assemble, don’t require much gear, and provide a balanced option with protein and vegetables. With just a few simple ingredients, you can put together a wrap that’s fresh, filling, and easy to pack for a day outdoors. It’s a recipe I’ll keep in my rotation for trips when I want a reliable and convenient lunch.
Chicken and Spinach Wraps Recipe
Ingredients Â
- 1 lb chicken boneless, skinless breasts, thinly sliced
- 4 flour tortillas large (10-inch)
- 4 cups spinach washed - fresh
- 8 oz cheese shredded cheddar (about 1 cup)
- 12 cup yogurt plain Greek style
- 1 tbsp olive oil
- 1 tbsp lemon juice (about 1 lemon)
- 1 tsp paprika smoked
- 12 tsp garlic powder
- 12 tsp onion powder
- 12 tsp salt
- 14 tsp black pepper
- 1 small red onion thinly sliced
- 1 avocado sliced (optional)
- 2 tbsp chopped cilantro optional
- 1 tbsp butter or oil for cooking
Instructions
Prep:
- Mix the sauce in a bowl combine the Greek yogurt, lemon juice, olive oil, smoked paprika, garlic powder, onion powder, salt and pepper; stir until smooth (mixing time ~5 minutes).
- Marinate the chicken toss the sliced chicken with half the sauce and let sit 5–10 minutes while you prepare your fire or stove.
Cooking Instructions For the Chicken and Spinach Wraps Recipe:
- Cook chicken heat a skillet or grill grate over medium-high heat, add butter or oil, then sear the chicken 3–5 minutes per side until cooked through and lightly charred.
- Sauté veg in the same pan quickly wilt the spinach with a splash of oil and toss in the sliced onion until softened, about 1–2 minutes.
- Warm tortillas heat each tortilla briefly on the grill or skillet until pliable.
- Assemble wraps on each warm tortilla layer chicken, wilted spinach and onion, shredded cheese, avocado and a drizzle of remaining sauce.
- Fold and finish fold into tight wraps, wrap in foil and reheat over hot coals or on the grill 2–3 minutes per side to melt cheese and crisp the outside.
- To serve unwrap carefully and eat warm by the fire.
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