Creamy Chicken & Spinach Wraps (with Honey-Taco Crema) | JSK Scratch Kitchen

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Ingredients
Chicken & Filling
2 lbs boneless skinless chicken thighs
4 cups baby spinach (roughly chopped)
8 oz cream cheese (room temp)
½ cup grated Parmesan
1 medium tomato, diced
½ small red onion, diced
¼ cup cilantro, chopped
1 tsp roasted garlic paste (plus more to taste)
1–2 tbsp olive oil + 1–2 tbsp garlic butter

Seasoning (for chicken)
1 tsp Slap Ya Mama
1 tsp cumin
1 tbsp DASH/Mrs. Dash Chicken Grilling Blend (salt-free)
1 tsp Tony’s Creole
1 tsp Kinder’s Buttery Garlic & Herb
1 tsp smoked paprika
1 tbsp Italian seasoning
1 tbsp Accent (MSG) → start with 1 tsp; add to taste
1 tbsp onion powder

Wrap & Sauce
4–6 extra-large flour tortillas (10–12")
8 oz sour cream (1 cup)
2 tbsp honey
1 tbsp taco seasoning
½ tsp smoked paprika
2 green onions, thinly sliced
1–2 tsp lemon juice (brightens)

Note on salt: Slap Ya Mama + Tony’s + Accent can stack. Taste as you go and add salt last.

Step-by-step cooking flow
Season chicken with the blend above. Grill sear on a cast-iron grill pan (medium-high, oil lightly). Cook to 165°F, rest 5 min. Dice chicken & veg.
Sauté veg (olive oil + garlic butter), 2 min: red onion → tomato → spinach to wilt; stir in 1 tsp roasted garlic paste. Combine: return diced chicken, add 8 oz cream cheese + ½ cup Parmesan. Stir until creamy. Fold in cilantro. Kill heat.

Sauce: whisk sour cream + honey + taco seasoning + smoked paprika + lemon juice + green onion.

Build wraps: load tortillas, roll tight (tuck sides).
Grill for marks both sides in clean, lightly oiled grill pan.
Yield: 4 big wraps (or 6 medium).