Tuesday, June 1, 2010

Grilled Chicken Balsamic Spinach Wraps

You are probably starting to see trends in my cooking when it comes to certain ingredients. I have been obsessed with Spinach lately, I cannot get enough of it! Definitely a good craving to have, unfortunately I have also been craving chocolate and peanut better :) This meal came about since I had leftover dressing from making Tortellini Spinach Salad with Balsamic-Tomato Vinaigrette. The dressing was so good I made it again over the weekend. It worked perfectly with the chicken, which instantly smelled amazing once it hit the grill. These wraps turned out great, earning 5 stars from Zach! Grilled Chicken Balsamic Spinach Wraps A Running Mama Cooks Original Recipe Makes 2 wraps Ingredients: 2 Spinach, Garlic and Pesto Tortilla (I got them at Wegmans) 3 thin cut chicken breasts 2 roasted red pepper 1/4 cups mozzarella cheese Balsamic-Tomato dressing (see below) 1 cup baby spinach Cooking spray Directions: Preheat a panini press. Marinate chicken in Balsamic-tomato dressing for several hours. Grill on barbecue or grill pan and slice into strips. Slice Roasted red peppers. Arrange chicken, roasted red peppers, mozzarella cheese and spinach onto each tortilla. Drizzle with dressing. Spray panini press with cooking spray and place folded tortillas seam side down. Grill until toasty. Balsamic-Tomato Vinaigrette Ingredients: 9 tablespoons balsamic vinegar 3 cloves garlic, minced 1 ½ teaspoons dried oregano 1 ½ tablespoon tomato paste Salt and pepper to taste (about 1/8 teaspoon each) 3/4 cup olive oil Directions: In a blender add all of the dressing ingredients except for the olive oil and process until smooth. Then, while the blender is running, slowly add the olive oil and blend until completely combined. ZACH'S RATING: ***** Update - These are one of our usual quick dinners. We have taken to calling this dressing "crack dressing" because its so good! We also add sliced red onion now.


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