Grilled Chicken & Strawberry Salad Wrap recipe


  • 2 whole Boneless, Skinless Chicken Breasts
  • 1 cup Bottled Balsamic Vinaigrette
  • 1 whole Package (12 Ounces) Mixed Salad Greens
  • 12 whole Medium Strawberries, Hulled And Quartered
  • 4 whole Green Onions Sliced (white And Light Green Parts)
  • ¼ cups Pecans, Chopped
  • 4 ounces, weight Goat Cheese Crumbled
  • 6 whole Large Whole Wheat Tortillas

Cooking Instructions

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. Dice up the chicken when it’s cool enough to handle.

Add the salad greens to a large bowl. Add 1/4 cup of the remaining dressing and toss it to coat the greens.

Add the strawberries, chicken, green onions, and pecans. Toss it gently a few times until it’s all combined. Top with 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.Serve wraps with chips and extra strawberries.

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