Balsamic Chicken Wraps

Name: Balsamic Chicken Wraps
Ingredients: 12 each boneless skinless chicken breasts; 2-1/4 cups PURE Kraft Refrigerated Sweet Balsamic Vinaigrette, divided; 3 cups Kraft Mayo Real Mayonnaise; 24 each Large whole wheat tortillas (10 inch); 3 qt. baby spinach leaves, loosely packed; 1-1/2 qt. English cucumbers, cut into 1-1/2-inch-long julienne; 1-1/2 qt. carrots, coarsely grated; 1-1/2 cups scallions, finely chopped; 1-1/2 cups raisins, chopped

9 ingredients

14 steps

Ingredients

12 each boneless skinless chicken breasts
2-1/4 cups PURE Kraft Refrigerated Sweet Balsamic Vinaigrette, divided
3 cups Kraft Mayo Real Mayonnaise
24 each Large whole wheat tortillas (10 inch)
3 qt. baby spinach leaves, loosely packed
1-1/2 qt. English cucumbers, cut into 1-1/2-inch-long julienne
1-1/2 qt. carrots, coarsely grated
1-1/2 cups scallions, finely chopped
1-1/2 cups raisins, chopped

Directions

1

Combine chicken and 3/4 cup (175 mL) dressing (or 2 Tbsp.
2

[30 mL] dressing for trial recipe).
3

Refrigerate several hours or overnight to marinate.
4

Mix remaining dressing and mayonnaise; refrigerate until ready to use, or up to 2 days ahead of time.
5

Remove chicken from marinade; discard marinade.
6

Grill chicken on medium-high heat 4 to 5 min.
7

on each side or until done (170 degrees F [77 degrees C]).
8

Cool slightly and slice into strips.
9

For each wrap: Spread 1 Tbsp.
10

(15 mL) of the mayonnaise mixture onto 1 tortilla.
11

Cover bottom half with 1/2 cup (125 mL) spinach, 1.5 oz.
12

(45 g) chicken, 1/4 cup (50 mL) each cucumbers and carrots, and 1 Tbsp.
13

(15 mL) each scallions, raisins and mayonnaise mixture.
14

Roll up tightly; serve sliced on the diagonal.