GrilledChicken& StrawberrySaladWrap
Ingredients
2 Boneless, Skinless Chicken Breasts
1/2 cup Bottled Balsamic Vinaigrette
1 whole Package (12 ounces) Mixed Salad Greens
12 whole Medium Strawberries, Hulled & Quartered
4 whole Green Onions, Sliced (White and Light Green Parts)
1/4 cup Pecans, Chopped
4 oz. weight Goat Cheese Crumbled
6 whole Large Whole Wheat Tortillas
Optional: Can substitute with Frozen Chicken
Directions
Marinate the chicken in a plastic storage bag before cooking the chicken. After the chicken has marinated, grill until it it’s done in the middle, about 5 mins per side. Remove from the heat and set aside to cool. Dice up the chicken when it’s cool enough to handle
If using frozen chicken, heat as needed by brand instructions and let cool. Dice when it is cool enough to handle.
Add the salad greens to a large bowl. Add half of the remaining dressing and toss to coat the greens. Add more if needed. Add the strawberries, chicken, green onions, and pecans. Toss it gently a few times until combined
Top with crumbled goat cheese and toss a few times
Place an equal amount of salad down the middle of each tortilla. Roll up, then slice in half.
Enjoy!
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