07 Jun Balsamic Chicken Strawberry Wrap

This is becoming one of our family’s favorite dinners. We have eaten it several times this month. (It helps that strawberries have been on sale). It is quick, simple, and tasty. I prefer to eat it as a salad, but my husband and toddler like the wraps. It can be eaten either way. It is a light, refreshing dinner perfect for a summer evening.

Balsamic Chicken Strawberry Wrap
Prep time
Cook time
Total time
Serves: 4 servings
  • 2 boneless, skinless chicken breasts
  • ¼ c. balsamic vinaigrette
  • 12 oz. spinach
  • 8 whole medium strawberries, hulled and quartered
  • 3-4 whole green onions Sliced (white and light green parts)
  • ¼ c. pecans, chopped (or preferred nut)
  • gluten free tortillas (Rice/Corn for GF)
  • avocados (optional)
Balsamic Vinaigrette
  • 1⁄2 c. olive oil
  • 1⁄4 c. balsamic vinegar
  • 2 tbsp. lemon juice
  • 1 tbsp. dijon mustard
  • 1 tbsp. garlic, minced
  • salt & tepper to taste
  1. Place all dressing ingredients into a mason jar and shake well.
  2. Cut chicken breasts into small cubes.
  3. In a pan, pour ⅛ c. balsamic vinaigrette over chicken breasts (cut in cubes). Cook until chicken is done.
  4. Remove from heat.
  5. Assemble wrap with chicken, greens, onions, strawberries, pecans, and sliced avocado.
  6. Drizzle with additional vinaigrette.
  7. Roll up, and then slice in half.
This can be eaten as a wrap or salad