Balsamic Chicken Wraps

1. 1

   Combine chicken and 3/4 cup (175 mL) dressing (or 2 Tbsp.

2. 2

   [30 mL] dressing for trial recipe).

3. 3

   Refrigerate several hours or overnight to marinate.

4. 4

   Mix remaining dressing and mayonnaise; refrigerate until ready to use, or up to 2 days ahead of time.

5. 5

   Remove chicken from marinade; discard marinade.

6. 6

   Grill chicken on medium-high heat 4 to 5 min.

7. 7

   on each side or until done (170 degrees F [77 degrees C]).

8. 8

   Cool slightly and slice into strips.

9. 9

   For each wrap: Spread 1 Tbsp.

10. 10

    (15 mL) of the mayonnaise mixture onto 1 tortilla.

11. 11

    Cover bottom half with 1/2 cup (125 mL) spinach, 1.5 oz.

12. 12

    (45 g) chicken, 1/4 cup (50 mL) each cucumbers and carrots, and 1 Tbsp.

13. 13

    (15 mL) each scallions, raisins and mayonnaise mixture.

14. 14

    Roll up tightly; serve sliced on the diagonal.

* Per serving · 4 servings · Values may vary.

No additional tips available.