Layered Chicken & Veggie Wrap Bake
A simple, comforting family dinner made with Piccola Cucina Wraps, packed with protein, vegetables, and delicious melted cheese.
Ingredients
3 Piccola Cucina Original Wraps
2 cups cooked chicken, shredded
1 cup zucchini, diced
1 red bell pepper, diced
1 cup baby spinach
1 cup pasta or tomato sauce
1 1/2 cups shredded mozzarella cheese
1 tsp Italian seasoning
1 tbsp olive oil
Salt and pepper to taste
Fresh basil or parsley for garnish (optional)
Instructions
1
Preheat oven to 375°F (190°C).
2
Heat olive oil in a pan over medium heat. Sauté the zucchini and bell pepper for 4–5 minutes until softened. Stir in the spinach until wilted. Season with Italian seasoning, salt, and pepper.
3
In a bowl, combine the cooked chicken with half of the tomato sauce.
4
Spread a thin layer of tomato sauce in the bottom of a 9-inch baking dish.
5
Place one Piccola Cucina Wrap in the dish. Top with one-third of the chicken mixture, one-third of the vegetables, a spoonful of sauce, and a sprinkle of cheese.
6
Repeat the layers with the remaining wraps, filling, sauce, and cheese, finishing with cheese on top.
7
Bake for 20–25 minutes, or until the cheese is melted and golden.
8
Let cool for 5 minutes, garnish with fresh basil or parsley if desired, and serve warm.
10
Piccola Tip: Try this recipe with Tomato Herb Wraps for an extra burst of flavour, or add mushrooms and olives for a veggie-packed variation.
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