Healthy and tasty recipe for that new year's diet.
CHICKEN-FETA and SUN-DRIED
TOMATO WRAP
Serves:
4 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes after marinating time Ready
In: Less than 30 Minutes
INGREDIENTS:
•2 (4 ounce) skinless, boneless chicken breast halves
•1/4 cup sun-dried tomato dressing (I used Ken's)
•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
PROCEDURE:
•In a large resealable plastic bag, combine chicken breasts and
1/4 cup 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
•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.
Enjoy
Chef Phil
You can cut in half and enjoy cold,
or place briefly back on grill until the tortilla turns warm and crisp
