Grilled Chicken & Strawberry Salad Wrap
- 2 whole Boneless, Skinless Chicken Breasts
- 1/2 cup Balsamic Vinaigrette
- 1 package (12 Ounces) Mixed Salad Greens
- 12 whole Medium Strawberries, hulled and quartered
- 4 whole Green Onions, sliced (white and light green parts)
- 1/4 cup chopped Pecans
- 4 ounces crumbled Goat Cheese (or substitute a low-fat shredded cheese such as cheddar)
- 6 whole Large Whole Wheat Tortillas
Serves: 8
Place the chicken breasts in a large plastic storage bag. Seal the bag, leaving a small opening, then use a rolling pin to pound the breasts until they're a uniform thickness. Pour in half the balsamic vinaigrette, then seal the bag and marinate in the fridge for 1 hour.
After the chicken has marinated, grill it until it's done in the middle, about 5 minutes per side. Remove from the heat and set aside to cool slightly. When the chicken is cool enough to handle, dice into bite-size pieces.
Add the salad greens to a large bowl. Add half of the remaining dressing and toss to coat. Add more dressing to taste. Add strawberries, chicken, green onions, and pecans. Toss gently a few times until all ingredients are combined. Top with crumbled goat cheese and toss slightly.
Place an equal amount of salad down the middle of each tortilla. Roll up, then slice in half.
Nutrition Facts (1 serving):
Calories: 295 kcal
Carbs: 28 g
Protein: 18 g
Sodium: 511 mg
Recipe courtesy of ThePioneerWomen.com
