Grilled chicken and strawberry salad wrap
Indulge in the mouthwatering blend of chargrilled chicken and juicy strawberries embraced in a delightful salad wrap. Perfect for a light and refreshing meal.
Ingredients:
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- Salt and freshly ground black pepper
- 1 boneless, skinless chicken breast
- 230g mixed salad greens
- 1/4 cup pecans, chopped
- 6 medium strawberries, hulled and quartered
- 1 green onion, sliced (white and light green parts)
- 110g goat cheese, crumbled
- 4 large whole wheat tortillas
Instructions:
- To make the balsamic vinaigrette: Combine the olive oil, vinegar, salt, and pepper in a small bowl and mix well. Take out 1/2 cup for the chicken and keep it aside; store the rest of the vinaigrette in the refrigerator for later use.
- To prepare the chicken and wrap: Heat up a grill or a grill pan.
- Put the chicken breast in a large resealable plastic bag. Seal the bag with a small opening, then flatten the breast to an even thickness using a rolling pin. Pour approximately a quarter of the reserved balsamic vinaigrette into the bag, then seal it and shake it well to coat the chicken completely.
- Grill the chicken until it is fully cooked, about 5 minutes per side. Set it aside to cool down a bit. Cut the chicken into small pieces when it has cooled enough to handle.
- In a large bowl, combine the salad greens. Pour half of the remaining dressing over the greens and toss to coat them. Add more dressing if necessary. Mix in the chicken, pecans, strawberries, and green onions. Gently toss the salad a few times until everything is mixed well. Sprinkle the crumbled goat cheese on top and toss a couple more times.
- Divide the salad equally down the center of each tortilla. Roll them up and slice each in half.
Summary:
- Calories: 3100 kcal
- Fat: 232 g
- Protein: 109 g
- Carbs: 151 g
- Potassium: 2085 mg
- Magnesium: 234 mg