Best Grilled Chicken Strawberry Salad Wrap Recipes

Grilled Chicken and Strawberry Salad Wrap image

Provided by Ree Drummond : Food Network

Time 16m

Yield 4 servings

Number Of Ingredients 10

3/4 cup olive oil
1/4 cup balsamic vinegar
Salt and freshly ground black pepper
1 boneless, skinless chicken breast
8 ounces mixed salad greens
1/4 cup pecans, chopped
6 medium strawberries, hulled and quartered
1 green onion, sliced (white and light green parts)
4 ounces goat cheese, crumbled
4 large whole wheat tortillas

Steps:

For the balsamic vinaigrette: Whisk together the olive oil, vinegar and salt and pepper to taste in a small bowl. Measure out 1/2 cup for the chicken and set aside; refrigerate the remaining vinaigrette for another use.
For the chicken and wrap: Preheat a grill or grill pan.
Place the chicken breast in a large plastic storage bag. Seal the bag, leaving a small opening, then use a rolling pin to pound the breast to a uniform thickness. Pour in about a quarter of the reserved balsamic vinaigrette, then seal the bag and toss it around to fully coat the chicken.
Grill the chicken until it's cooked in the middle, about 5 minutes per side. Set aside to cool slightly. Dice up the chicken when it's cool enough to handle.
Add the salad greens to a large bowl. Add half of the remaining dressing and toss it to coat the greens. Add more if it needs it. Add the chicken, pecans, strawberries and green onions. Toss it gently a few times until it's all combined. Top with the crumbled goat cheese and toss a couple of times.
Place an equal amount of salad down the middle of each tortilla. Roll up, then slice in half.

GRILLED CHICKEN & STRAWBERRY SALAD WRAP image

Yield 8

Number Of Ingredients 8

2 whole boneless, skinless chicken breasts
1/2 cup bottled balsamic vinaigrette
1 whole Pkg (12 oz) mixed salad greens
12 whole medium strawberry, hulled and quartered
4 whole green onions sliced ( white and light green parts)
1/4 cup chopped pecans
4 oz, goat cheese crumbled
6 whole large whole whet tortillas

Steps:

Place the chicken breast in a large plastic storage bag. Seal the bag, leaving a small opening, the use a rolling pin to pour the breast until they are a uniform thickness. Pour in half the balsamic vinaigrette, the seal the bag and marinate in fridge for 1 hour. After the chicken has marinated, grill t until it's cone in the middle. abut 5 minutes per side. Remove from the heat and set aside cool slightly. Dice up the chicken when its 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 it it needs it.. Add strawberries, chicken, green onion, and pecans. Toss it gently a few times until its all combine. Top with crumble goat cheese and toss a couple of times. Place an equal amount of salad down the middle of each tortilla. Roll up, then slice in half. Serve wraps with chips and extra strawberries,.