Chicken and Spinach salad wrap

Source

Prep Time

Cook Time

35 min

Total Time

35 min

Ingredients

Display units in Metric

Serves Change

3		boneless, skinless chicken breasts
1	teaspoon	Cajun spice mix
¹⁄₄	cup	flour
2	tablespoon	Vegtable Oil
4	strips	bacon Thick cut
¹⁄₂	cup	apple Thinnly sliced
¹⁄₂	cup	red onions
¹⁄₄	cup	apple jelly
1	tablespoon	Dijon mustard
6	cups	spinach
		Tortilla
		goat cheese to garnish

Season chicken with cajun spice and salt then dredge in flour. Heat oil in skillet over medium-high heat, the saute chicken until cooked through, about 5 min. per side. Remove from pan and slice lengthwise into pieces. Wipe out the pan and return to burner.

Saute bacon over medium-high heat until crisp. Drain bacon and discard all but 1 T. of drippings. Add apple and onions to drippings, saute until softened, about 1 min.

Deglaze with vinegar; simmer until liquid is nearly evaporated.

Add the jelly and mustard; cook until jelly is melted and dressing has thickened, about 3 min. Stir in bacon, season with salt. Toss dressing with spinach and goat cheese.

Heat tortillas and assemble wraps with 1 cup of salad and chicken strips.

Season chicken with cajun spice and salt then dredge in flour. Heat oil in skillet over medium-high heat, the saute chicken until cooked through, about 5 min. per side. Remove from pan and slice lengthwise into pieces. Wipe out the pan and return to burner.
Saute bacon over medium-high heat until crisp. Drain bacon and discard all but 1 T. of drippings. Add apple and onions to drippings, saute until softened, about 1 min.
Deglaze with vinegar; simmer until liquid is nearly evaporated.
Add the jelly and mustard; cook until jelly is melted and dressing has thickened, about 3 min. Stir in bacon, season with salt. Toss dressing with spinach and goat cheese.
Heat tortillas and assemble wraps with 1 cup of salad and chicken strips.

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