Italian Wraps are quick, tasty, and straightforward! Fill tortillas with lettuce, tomatoes, avocado, rotisserie chicken, Parmesan, Italian dressing, and croutons.
Italian Wraps
This is one of my family’s favorite go-to lunches (often a quick dinner too — we can’t get enough of these wraps!).
Everyone who tries these wraps quickly becomes obsessed with them. Comments typically follow on how much work they must have been to make. Except, that’s the thing — these require hardly any work at all and take mere minutes to assemble — score! We’re relying on a few store-bought shortcuts for the quick prep time, but they truly taste gourmet. You’ll be amazed how a recipe this simple can taste this good!
These wraps are an explosion of flavor and texture — crunchy croutons, soft flour tortillas, and creamy avocados — we’ve got it all rolled up in one satisfying meal.
Here’s What’s In Them:
| Ingredient | Tip or Swap |
|---|---|
| Flour tortillas | Unbaked tortillas cooked in a skillet taste the freshest and fold better. Regular tortillas work too if warmed first. |
| Rotisserie chicken | A lemon-herb rotisserie chicken adds great flavor. Leftover baked chicken also works. |
| Italian dressing | Olive Garden style Italian dressing gives these wraps their signature flavor. from-scratch Italian dressing works too. |
| Parmesan cheese | Freshly grated Parmesan melts best. |
| Avocado | Use a evenly ripe avocado for the creamiest texture. |
| Croutons | Try making your own or grab a bag at the store. |
How To Make Italian Wraps
- Warm tortillas: Heat tortillas in a skillet or microwave until soft and straightforward to fold.
- Add base: Spread mayo evenly on each tortilla and sprinkle Parmesan cheese on top.
- Layer fillings: Add lettuce, sliced tomatoes, avocado, and shredded chicken.
- Finish wraps: Drizzle with dressing and sprinkle lightly crushed croutons on top.
- Roll & enjoy: Fold in the sides, roll tightly into wraps, and serve while it is hot.
Quick Tip
Use leftover Italian dressing in a reliable Italian Pasta Salad, this California Pizza Kitchen copycat salad — Italian Chopped Salad, or this tasty Garbanzo BeanSalad.
Italian Wrap Tips
- The avocados lend an amazing creamy texture and satiating aspect to these wraps, making them taste indulgent. Wait for evenly ripe avocados, as they make a huge difference — you can tell an avocado is ripe if it yields to firm gentle pressure (feels slightly soft, but not mushy).
- Enjoy quickly — these wraps are best eaten right after they’re assembled. Otherwise, the Italian dressing tends to make the tortilla and other ingredients a little soggy.
- Buy a rotisserie chicken and use the meat in these Italian wraps and then use any leftover chicken in this simple chicken salad, Chicken Pot Pie Pasta, or these quick Chicken Melts.
More straightforward, Quick, And Tasty Recipes:
Lunch
BBQ Chicken Sandwich Recipe
Dinner
Ground Turkey Sloppy Joes
Dinner
Ground Beef Naan Tacos
Dinner
Creamy Pesto Orzo (30 Minutes; ONE Pot!)Ingredients
- 4 flour tortillas (It is satisfying to TortillaLand unbaked tortillas)
- 1/2 cup mayo (divided, It is satisfying to Best Foods/Hellman’s)
- 1/2 cup freshly grated Parmesan cheese (divided, see note 1)
- 4 large pieces lettuce leaf
- 2 Roma tomatoes
- 1 large ripe avocado
- 1 cup cooked chicken (leftover shredded or chopped rotisserie chicken, or leftover grilled chicken)
- 1/3 cup (see note 2)
- Salt and pepper
- 1/2 cup Croutons (see note 3)
- 10 leaves fresh basil (skippable)
Method
- Prepare the tortillas according to package directions. (I use unbaked tortillas, which need to be warmed through in a pan for about a minute.) Let cool slightly. If using already-baked tortillas, warm under a damp paper towel in the microwave for 10 seconds.
- Using a table knife, spread the mayo evenly on all the tortillas—2 tablespoons per tortilla. Top each tortilla with about 2 tablespoons freshly/finely grated Parmesan cheese. Use a zester or the small sides of a cheese grater to grate the cheese.
- Lay down 1 large lettuce leaf (or 2 smaller ones) on each tortilla. Thinly slice the tomatoes and divide evenly among the 4 tortillas. Remove the pit and skin of the avocado, thinly slice, and add an even amount of slices to the tortillas. Top the tortillas evenly with the prepared chicken—as much as you’d like; I add about 1/4 cup per tortilla.
- Drizzle the Italian dressing evenly on each tortilla on top of the chicken—again to personal preference. If desired, add a tiny pinch of salt and pepper. Slightly crush the croutons and divide them evenly among the 4 tortillas. Optionally ribbon the basil and divide evenly among the tortillas.
- Roll up tightly and enjoy immediately.
