Grilled Chicken & Strawberry Salad Wrap
Proof that it is possible to make a delicious lunch from the comfort of home!
Ingredients
- 1 lb. boneless, skinless chicken breast, about 2 breasts
- 1/2 cup balsamic viniagrette
- 12 oz. mixed salad greens
- 12 fresh strawberries, hulled and quartered
- 4 green onions, sliced
- 1/4 cup chopped pecans
- 4 oz. goat cheese crumbles
- Large tortilla of choice: whole wheat, spinach, flour
Directions
Marinate chicken with half the balsamic vinaigrette, place in the fridge for at least 1 hour. Grill chicken until it is cooked through, about 5 minutes per side. Sice chicken once cooled enough to handle. *Leftover grilled chicken or shredded rotisserie chicken works great here too.
Add salad greens to a bowl and toss with the remaining dressing until fully coated. Add strawberries, chicken, green onion, and pecans. Toss gently until combined. Top with goat cheese crumbles.
Place equal amount of salad mixture into the center of your tortilla. Roll up, then slice in half to serve!
