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1
Whisk together red wine vinegar, raspberry jam, 1 tablespoon olive oil, and black pepper in a bowl until smooth. Cover bowl with plastic wrap and refrigerate to blend flavors, at least 30 minutes.
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2
Lightly toss tomato, spinach, and Italian cheese blend in a bowl. Drizzle the mixture with 3 tablespoons raspberry dressing and toss again.
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3
Heat 1 tablespoon olive oil in a large skillet over medium heat; place a tortilla into the skillet and cook until small brown spots dot the bottom of the tortilla, about 45 seconds.
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4
Flip tortilla over and cook until it starts to slightly puff up, another 45 seconds.
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5
Transfer the warmed tortilla to a plate lined with paper towels.
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6
Repeat with remaining tortillas; stack them on the paper plate with paper towels between each.
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7
Heat 2 tablespoons olive oil in skillet over medium-high heat; place chicken breasts into hot oil and pan-fry until lightly browned and no longer pink inside, about 5 minutes per side. Set chicken aside.
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8
In the same skillet over medium heat, cook and stir cremini mushrooms, red bell pepper, and green onion until mushrooms have softened and released their juice, 5 to 8 minutes.
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9
Transfer mushroom mixture to a plate lined with paper towels to remove excess moisture.
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10
Thinly slice chicken breasts, then chop into 1/2-inch pieces.
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11
Return chopped chicken to the hot skillet and cook and stir until the chicken is lightly browned, 3 to 5 minutes.
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12
To assemble, place a warm tortilla onto a plate. Sprinkle with 1/4 of the chopped chicken.
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13
Drizzle chicken with 1 teaspoon of raspberry dressing.
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14
Top with 1/4 of the tomato-cheese mixture and 1/4 of the mushroom mixture.
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15
Roll the tortilla over the fillings to serve.
