Chicken Panini Wrap -- winner of 2012 Eat Well at School competition

Jen, Maria, Maria, Ivan and Janeth of Bruce Randolph School are LiveWell Colorado's 2012 EatWell@School Cooking Competition winners and the creators of this recipe.

Denver Public Schools and the Denver Museum of Nature & Science's T-Rex Cafe featured this dish on May 8, 2013. Now, you can make it at home!


  • 32 oz chicken, thigh
  • 4 cups baby spinach
  • 3 each tomatoes, chopped
  • 2 each  onion, red, sliced
  • 1 tsp canola oil
  • 3 cups mozzarella, shredded
  • 1 TB taco seasoning
  • 6 TB ranch dressing  - low fat
  • 12 whole grain 9 inch tortillas


Heat oil in a medium sized non stick pan over medium-low heat; add onions and cook until brown, stirring occasionally.

Season chicken with taco seasoning, bake at 350 F until internal temperature reaches 165F, shred.

Warm tortillas by wrapping in foil and placing in oven for 2-3 minutes.

Assemble wraps by spreading 1/2 TB of ranch in center of tortilla, placing 1/3 cup spinach, 1/4 cup tomatoes, 2 TB of caramelized onions, 2.5 oz of shredded chicken and 1/4 cup of cheese and rolling it up by tucking in the ends and rolling.

Press wrap on a panini press or on a preheated pan with another pan on top to press down.

Cut in half on the diagonal and serve.

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