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.