A fun, easy recipe for Italian Chicken Parmesan wrapped up like a Mexican burrito. A whole grain tortilla, lean chicken, & spinach make it a healthy choice.
4 cups cooked and shredded chicken breast, or white and dark meat from rotisserie chicken
1 (24 oz) jar marinara or red pasta sauce
3 cups fresh baby spinach leaves, cut into 1/4 inch shreds
8 (8-9 inch) whole grain tortillas or wraps
1/2 cup grated Parmesan cheese
1-1/2 teaspoons olive oil or olive oil spray
2 cups grated part skim mozzarella cheese
Preheat oven to 400 degrees. Add chicken and 1 cup marinara sauce to 2-quart pan and heat on medium-high until hot throughout. Remove from heat and stir in spinach shreds. Wrap tortillas in dish towel and heat in microwave for 20-30 second until warm and pliable. Spoon 1/2 cup chicken mixture along one side of tortilla. Roll up tortilla lengthwise, folding in each end as you roll. Place seam side down in a large baking dish that has been coated with cooking spray. Repeat with each tortilla, placing them side-by-side in the baking dish without touching. Bake 15-20 minutes until browned on top. Remove from oven, sprinkle mozzarella cheese over top and return to oven for 2-3 minutes until melted. While burritos bake, heat remaining marinara sauce over medium heat until hot, lower heat and keep warm until time to serve. Spoon additional marinara sauce over melted cheese on top of baked burritos.