red bird wrap
Ingredients
- Servings: 4
- 2 tablespoons red vinegar
- 1 1/2 tablespoons seedless raspberry jam
- 1 tablespoon extra-virgin olive oil
- 1/8 teaspoon freshly ground black pepper
- 1 tomato, seeded and coarsely chopped
- 1 cup fresh spinach leaves - stems removed, leaves rolled, and finely sliced
- 1/4 cup shredded italian cheese blend (parmesan, romano, and asiago)
- 1 tablespoon extra-virgin olive oil
- 4 (8 inch) whole wheat tortillas
- 2 tablespoons extra-virgin olive oil
- 2 skinless, boneless chicken breast halves
- 4 cremini mushrooms, coarsely chopped
- 1/2 red bell pepper, chopped
- 1 green onion, chopped
Recipe
Preparation Time: 30 mins
Cook Time: 25 mins
Ready Time: 55 mins
- whisk together red 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.
- lightly toss tomato, spinach, and italian cheese blend in a bowl. drizzle the mixture with 3 tablespoons raspberry dressing and toss again.
- 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.
- flip tortilla over and cook until it starts to slightly puff up, another 45 seconds.
- transfer the warmed tortilla to a plate lined with paper towels.
- repeat with remaining tortillas; stack them on the paper plate with paper towels between each.
- 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.
- 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.
- transfer mushroom mixture to a plate lined with paper towels to remove excess moisture.
- thinly slice chicken breasts, then chop into 1/2-inch pieces.
- return chopped chicken to the hot skillet and cook and stir until the chicken is lightly browned, 3 to 5 minutes.
- to assemble, place a warm tortilla a plate. sprinkle with 1/4 of the chopped chicken.
- drizzle chicken with 1 teaspoon of raspberry dressing.
- top with 1/4 of the tomato-cheese mixture and 1/4 of the mushroom mixture.
- roll the tortilla over the fillings to serve.
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