Description
Hey there, friend! Let’s solve the lunchtime struggle once and for all. This Pressed Overnight High-Protein Chicken Wrap is fresh, flavorful, and packed with 35–40 grams of protein per serving. The secret? A tight roll and an overnight chill in the fridge. As it rests, the flavors blend, the wrap firms up, and everything holds together beautifully—no unraveling, no soggy bites.
Ingredients
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4 high-protein burrito-size tortillas (10–12g protein each)
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2 cups cooked chicken breast, shredded (about 14 oz total)
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½ cup hummus or plain Greek yogurt
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1–2 cups fresh spinach
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1 cup shredded carrots
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Salt and black pepper, to taste
Optional Add-Ins:
Sliced cucumber, thin bell pepper strips, feta cheese, or everything bagel seasoning.
Instructions
Lay tortillas flat on a clean surface. If stiff, warm for about 10 seconds in the microwave—just until flexible.
Spread about 2 tablespoons of hummus or Greek yogurt evenly over each tortilla, leaving a 1-inch border around the edges.
Divide shredded chicken evenly among tortillas, placing it in a horizontal line across the center. Gently press it down for even distribution.
Top with spinach and shredded carrots. Add optional extras if using. Lightly season with salt and pepper.
Fold in the sides, then roll from the bottom up as tightly as possible, keeping everything compact.
Wrap each roll tightly in plastic wrap or parchment paper. Twist the ends snugly. Place seam-side down in the fridge.
Refrigerate at least 8 hours (overnight is best). This helps the flavors blend and creates a firm, sliceable wrap.
Unwrap and slice in half diagonally or into pinwheels.
Notes
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Roll tightly: This prevents gaps and keeps everything together.
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Keep fillings dry: Avoid watery ingredients like fresh tomatoes unless well-drained.
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Don’t overfill: It’s tempting—but too much filling makes rolling difficult.
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Meal prep win: These stay fresh in the fridge for up to 3–4 days.
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Want it warm? After pressing, lightly toast in a pan or panini press for a crispy exterior.