Rustic Balsamic Chicken Wraps

( Reviews) |Rate this Recipe | See Reviews

Recipe Toolkit

  • Print this Recipe
  • Email this Recipe to a Friend
  • Share this Recipe
  • 4
  • 120
  • 12

Ingredients

  • 4 Mission® 96% Fat Free Tortillas
  • 1/4 cup Parsley, finely chopped
  • 1 tablespoon Italian Seasoning
  • 2 tablespoons Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • 1/2 teaspoon Salt
  • 2 cloves Garlic, minced
  • 120g boneless, skinless Chicken Breast
  • Vegetable Oil
  • 400g Mixed Salad Greens, washed
  • 100g Cherry Tomatoes, halved
  • 1 small Red Onion, thinly sliced
  • 1/2 Green Capsicum, sliced
  • 1/2 cup Parmesan Cheese, shredded 

Instructions

 

1. Pre-heat Grill, Skillet, or BBQ.

2. Combine parsley, seasoning, oil, vinegar, salt and garlic in a small bowl. Divide mixture and set aside half to dress greens. In a large zip-lock bag, add remaining mixture and chicken.

3. Seal and refrigerate for up to 2 hours.

4. Prepare grill or BBQ.

5. Remove chicken from bag. Discard marinade.

6. Place chicken on a grill rack coated with cooking oil; Cook 5-6 minutes on each side or until done. Allow to cool.

7. In a large bowl, toss field greens, tomatoes, red onion and capsicum with balsamic mixture.

8. Cut chicken into 2-3 cm strips; warm tortillas according to package directions.

9. Divide tossed greens mixture evenly among each tortilla. Place even amounts of sliced chicken on each; sprinkle with parmesan cheese and roll up.

You can transform your balsamic vinegar into a syrupy sweet concoction by simply reducing it by half volume:  by simmering the vinegar in a small saucepan/pot.  As the vinegar reduces it will become thick and change to a sweet flavour profile.  Great for drizzling on tortillas, meat or vegetables!

Rustic Balsamic Chicken Wraps Preparation Time: 120 Total time: 120 Serves 4 Ingredients: 4 Mission® 96% Fat Free Tortillas 1/4 cup Parsley, finely chopped 1 tablespoon Italian Seasoning 2 tablespoons Olive Oil 2 tablespoons Balsamic Vinegar 1/2 teaspoon Salt 2 cloves Garlic, minced 120g boneless, skinless Chicken Breast Vegetable Oil 400g Mixed Salad Greens, washed 100g Cherry Tomatoes, halved 1 small Red Onion, thinly sliced 1/2 Green Capsicum, sliced 1/2 cup Parmesan Cheese, shredded  Instructions:

 

1. Pre-heat Grill, Skillet, or BBQ.

2. Combine parsley, seasoning, oil, vinegar, salt and garlic in a small bowl. Divide mixture and set aside half to dress greens. In a large zip-lock bag, add remaining mixture and chicken.

3. Seal and refrigerate for up to 2 hours.

4. Prepare grill or BBQ.

5. Remove chicken from bag. Discard marinade.

6. Place chicken on a grill rack coated with cooking oil; Cook 5-6 minutes on each side or until done. Allow to cool.

7. In a large bowl, toss field greens, tomatoes, red onion and capsicum with balsamic mixture.

8. Cut chicken into 2-3 cm strips; warm tortillas according to package directions.

9. Divide tossed greens mixture evenly among each tortilla. Place even amounts of sliced chicken on each; sprinkle with parmesan cheese and roll up.

/10 from 200 users.