📖 Instructions

1. Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of boneless, skinless chicken breasts (cut into bite-sized pieces). Season with salt, pepper, and a pinch of garlic powder. Cook until the chicken is cooked through and lightly browned, about 6-8 minutes. Make sure there's no pink inside – safety first!
2. Sauté the Spinach: Add 5 ounces of fresh spinach to the skillet with the cooked chicken. Cook until the spinach wilts, about 2-3 minutes. Stir occasionally to ensure even cooking. Don't overcook the spinach, or it will get mushy.
3. Make the Cream Sauce: In a small bowl, whisk together 1 cup of heavy cream, 1/4 cup of grated Parmesan cheese, and 1/2 teaspoon of Italian seasoning. If you don't have heavy cream, you can use half-and-half, but it won't be as rich.
4. Combine Everything: Pour the cream sauce over the chicken and spinach mixture in the skillet. Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. The sauce should coat the chicken and spinach nicely.
5. Warm the Wraps: While the sauce simmers, warm 4 large tortillas (burrito-size) in a dry skillet or microwave for a few seconds until pliable. This prevents them from tearing when you fill them. I once tried skipping this step and ended up with a wrap explosion. Learn from my mistakes!
6. Assemble the Wraps: Divide the creamy chicken and spinach mixture evenly among the warmed tortillas. Wrap tightly, folding in the sides as you roll. Don't overfill the wraps, or they will be difficult to close.
7. Serve and Enjoy: Serve the wraps immediately. You can cut them in half for easier eating. I sometimes like to serve them with a side of fresh salsa or a dollop of sour cream. Or even a little guac if you're feeling fancy! Dig in and enjoy your delicious, easy creamy chicken spinach wraps!