15 minutes total · Serves 2
Prep: 10 minutes · Cook: 5 minutes
Rotisserie chicken, tangy goat cheese, and a quick lemony salad, tucked into a warm wrap. Toasting the outside is a small extra step that makes a big difference.
Pour with AVIVO Rosé. Meet the First Taste Trio
What you’ll need
2 large flour tortillas (10-inch)
1 1/2 cups shredded cooked rotisserie chicken
3 oz soft goat cheese
2 tbsp plain Greek yogurt
1/2 lemon
2 handfuls baby spinach
1/2 cup jarred roasted red peppers, drained, patted dry, and sliced
1 tsp olive oil
Kosher salt and black pepper
Let’s make dinner.
Mash the goat cheese with the yogurt, 1 tsp lemon juice, and a little black pepper until spreadable. Toss the spinach with another squeeze of lemon, the olive oil, and a small pinch of salt.
Warm the chicken with 1 tbsp water in a covered microwave-safe bowl, stirring halfway through, until steaming hot and 165°F, about 1–2 minutes depending on your microwave.
Briefly warm the tortillas so they bend easily. Spread the goat cheese mixture over the center of each. Add the chicken, peppers, and spinach, keeping the filling away from the edges. Fold in the sides and roll snugly.
Toast seam-side down in a dry skillet over medium heat for 1–2 minutes, then turn and toast the other side until lightly golden. Cut in half and eat while warm.
A little head start
Drain and dry those jarred peppers well. Extra liquid is the difference between a good wrap and a soggy one.
Times are estimates for two servings, with thawed proteins and the shortcuts listed above. Let doneness guide you if your stove needs an extra minute.