0 0
Red Bird Wrap

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Red Bird Wrap



Ingredients :

  • 2 tablespoons red wine vinegar
  • 1?½ tablespoons seedless raspberry jam
  • 1 tablespoon extra-virgin olive oil
  • ? teaspoon freshly ground black pepper
  • 1 tomato
  • seeded and coarsely chopped
  • 1 cup fresh spinach leaves – stems removed
  • leaves rolled
  • and finely sliced
  • ¼ cup shredded Italian cheese blend (Parmesan
  • Romano
  • and Asiago)
  • 1 tablespoon extra-virgin olive oil
  • 4 (8 inch) whole wheat tortillas
  • 2 tablespoons extra-virgin olive oil
  • 2 skinless
  • boneless chicken breast halves
  • 4 cremini mushrooms
  • coarsely chopped
  • ½ red bell pepper
  • chopped
  • 1 green onion
  • chopped
  • Methods :

  • Whisk together red wine vinegar, raspberry jam, 1 tablespoon olive oil, and black pepper in a bowl until smooth. Cover bowl with plastic wrap and refrigerate to blend flavors, at least 30 minutes.
  • Lightly toss tomato, spinach, and Italian cheese blend in a bowl. Drizzle the mixture with 3 tablespoons raspberry dressing and toss again.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat; place a tortilla into the skillet and cook until small brown spots dot the bottom of the tortilla, about 45 seconds.
  • Flip tortilla over and cook until it starts to slightly puff up, another 45 seconds.
  • Transfer the warmed tortilla to a plate lined with paper towels.
  • Repeat with remaining tortillas; stack them on the paper plate with paper towels between each.
  • Heat 2 tablespoons olive oil in skillet over medium-high heat; place chicken breasts into hot oil and pan-fry until lightly browned and no longer pink inside, about 5 minutes per side. Set chicken aside.
  • In the same skillet over medium heat, cook and stir cremini mushrooms, red bell pepper, and green onion until mushrooms have softened and released their juice, 5 to 8 minutes.
  • Transfer mushroom mixture to a plate lined with paper towels to remove excess moisture.
  • Thinly slice chicken breasts, then chop into 1/2-inch pieces.
  • Return chopped chicken to the hot skillet and cook and stir until the chicken is lightly browned, 3 to 5 minutes. 1
  • To assemble, place a warm tortilla onto a plate. Sprinkle with 1/4 of the chopped chicken. 1
  • Drizzle chicken with 1 teaspoon of raspberry dressing. 1
  • Top with 1/4 of the tomato-cheese mixture and 1/4 of the mushroom mixture. 1
  • Roll the tortilla over the fillings to serve.
  • Admin

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Golden Potato Gnocchi
    Potato Casserole II Recipe
    Golden Potato Gnocchi
    Potato Casserole II Recipe

    Add Your Comment