Delicious, restaurant-quality wrap, in the comfort of your kitchen!
Ingredients
- 2 (4 ounce) skinless, boneless chicken breast halves
- 1/4 cup sun-dried tomato dressing
- 8 sun-dried tomatoes (not oil packed)
- 1 cup boiling water
- 1/3 cup crumbled feta cheese
- 4 cups loosely packed torn fresh spinach
- 4 (10 inch) whole wheat tortillas
- 1/4 cup sun-dried tomato dressing
Instruction
- In a large resealable plastic bag, combine chicken breasts and 1/4 cup sun-dried tomato dressing. Seal, and refrigerate for several hours.
- Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
- Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
- Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.
