I can’t wait to try this recipe with fresh strawberries from my garden! Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!
Once the weather gets a little warmer, it seems like everyone is looking for an outdoor adventure. Taking after-supper walks, tossing the baseball with the kids, even yard work is good for the soul in the spring. A wonderful activity for your family to try this spring is visiting a berry farm. You and your kids can pick your own fresh, ripe berries and enjoy the sweet fruits all spring and beyond (if you freeze or make jams & jellies.) Make sure you pick only the ripe berries, as they do not ripen after being picked. And, don’t wash berries until you are ready to use them since they will become soggy and spoil quicker. In Virginia, strawberries will come in first, then blueberries and raspberries, and lastly blackberries. So, berry picking adventures can take place all summer long.
The first of the spring fruits and vegetables to become available are asparagus, strawberries, and spring greens (such as baby spinach.) This week’s recipe uses strawberries and baby spinach.
I must give credit to my dear friend, Heather, whose Chicken Strawberry Wraps were the first I’d ever had. She uses breaded chicken tenders and bakes them up golden and crispy in the oven. My version is a little lighter using boneless, skinless chicken breasts (or tenders.) If you are not a big fan of spinach, chopped Romaine lettuce can be substituted. Cooked and crumbled bacon would add a smoky crunch to these wraps, as well. Of course, if you are in the mood for a big salad, forego the tortillas and toss everything in a big bowl.
To save time on a busy weeknight when you and the family are out at practice or a meeting, grill your chicken breasts earlier in the week and pop them in the fridge until you are ready to serve. The chicken can be warm or cold in these wraps; it is your preference. Don’t assemble until you are ready to serve, as the tender greens will wilt and the tortillas will get soggy.
Chicken Strawberry Wraps
6-8 large multi-grain or flour tortillas
2 boneless skinless chicken breast
juice of ½ lemon
4 c. baby spinach
1 cup sliced strawberries
1/3 to 1/2 c. fat-free poppyseed dressing
4 T. low-fat bleu cheese crumbles (optional)
Season chicken breasts with salt, pepper, and lemon juice and grill over medium heat (300-350 degrees) until meat thermometer reads 170 degrees. Let rest 5 minutes; then thinly slice. Meanwhile, toss spinach and strawberries with dressing; add sliced chicken and toss well. Heat each tortilla in microwave for 10 seconds to soften. Divide spinach mixture evenly among tortillas. Top evenly bleu cheese, if desired. Fold sides in and roll up into a wrap; place seam side down. Slice each wrap in half on the diagonal. Serve with fruit and additional dressing, if desired.