Are you familiar with the summertime strawberry chicken poppyseed salad? This recipe makes it a wrap, merging the best of both worlds. Using rotisserie chicken cuts down on prep time, too.
Ingredients
- pure maple syrup: 2 Tbsp
- olive oil: 1 Tbsp
- red wine vinegar: 1 Tbsp
- Dijon mustard: 1 tsp
- poppy seeds: 0.25 tsp
- pinch salt: 1 piece
- roughly torn spinach leaves: 2 cups (to taste)
- rotisserie chicken: 0.5 cup (chopped)
- strawberries: 0.33333 cup (chopped)
- toasted pecans: 0.25 cup (chopped)
- crumbled feta cheese: 0.25 cup
- (10-inch) flour tortillas: 4 piece
Metric Conversion
Stages of cooking
-
For the dressing, add maple syrup, olive oil, red wine vinegar, mustard, poppy seeds, and salt to a jar with a tight-fitting lid. Seal jar and shake vigorously to blend.
-
Toss spinach, chicken, strawberries, pecans, and feta cheese together in a bowl. Drizzle 2 tablespoons dressing into salad; toss to combine.
-
Microwave tortillas until pliable, 10 to 20 seconds. Lay tortillas on a clean surface, and spoon an equal portion of chicken salad in the center of each tortilla.
-
Fold in sides of tortillas, almost to the center. Bring the bottom of the tortilla over the folded sides, tuck tightly over filling and roll until the sandwich is secured. Slice sandwich wrap in half on the diagonal, if desired. Serve with remaining salad dressing.
