📖 Instructions

1. First things first, preheat your oven to 375°F (190°C). This ensures everything cooks evenly and gets delightfully golden.
2. Next up, the chicken. In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add about 1 pound of boneless, skinless chicken breasts, sliced into 1/2-inch thick strips, seasoning generously with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Set aside.
3. Now for the spinach: In the same skillet, melt 1 tablespoon of butter. Add 10 ounces of fresh baby spinach and cook until it wilts, about 2-3 minutes. Season with a pinch of salt and pepper.
4. In a medium bowl, whisk together 1/2 cup of heavy cream, 1/4 cup of grated Parmesan cheese, 1 clove of minced garlic, and a dash of freshly grated nutmeg. Trust me, the nutmeg is a game changer here! Once smooth, stir in the cooked spinach.
5. Time to assemble: Lay out your large flour tortillas. Divide the cooked chicken evenly among the wraps. Spoon the creamy spinach mixture generously over the chicken. Top with extra Parmesan, a sprinkle of red pepper flakes (optional, but recommended for a little kick!), and maybe even a tiny drizzle of extra olive oil for an extra sheen.
6. Carefully fold the tortillas over your tasty filling. You're essentially making burritos, just with a fancy name. Place the wraps on a baking sheet.
7. Bake for 10-12 minutes, or until the wraps are golden and heated through. Watch out—these can get a little crispy, which is not a bad thing at all!
8. Let cool for a couple of minutes before slicing in half, if desired, and then serve immediately. You've officially created Chicken Florentine wraps that even the most skeptical foodie will adore!