Strawberry Chicken Bacon & Spinach Wraps with Poppyseed Dressing

Strawberry Chicken Bacon & Spinach Wraps with Poppyseed Dressing

Fresh and healthy wraps stuffed with juicy strawberries, chicken, crumbled bacon, feta cheese, and drizzled with poppyseed dressing.
Course Main Course
Keyword Chicken, strawberry, wrap
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Tiffany


  • 4 large tortilla wraps (I used spinach herb, use any flavor you prefer)
  • 2 boneless skinless chicken wraps, pounded to half inch thickness
  • 1 teaspoon seasoning salt
  • 1 tablespoon oil
  • 3 cups packed baby spinach leaves
  • 1 cup sliced strawberries
  • 4 slices bacon, cooked and crumbled
  • 1/4 cup crumbled feta cheese
  • poppyseed dressing (store-bought or recipe below)


  • 2/3 cup mayo (see notes)
  • 1/2 cup Half & Half (I used fat free) OR other milk (any percentage of milk will work- the higher the percentage, the creamier your dressing will be)
  • 6 tablespoons sugar
  • 8 teaspoons apple cider vinegar
  • 1 tablespoon oil
  • 4 teaspoons poppy seeds


  • If using poppyseed dressing recipe as listed: Blend all salad ingredients together (except for poppy seeds) until smooth. Stir in poppy seeds. Cover and chill until ready to use.
  • Rub seasoning salt on chicken breasts. Drizzle a pan or skillet with the 1 tablespoon oil. Add chicken breasts and cook over medium heat 3-4 minutes on each side until cooked through. Remove from heat, chop into pieces and set aside.
  • Distribute spinach leaves between each of the 4 tortilla wraps. Top with chicken, strawberries, crumbled bacon, feta, and drizzle with poppyseed dressing.
  • Roll each wrap up tightly, stick a toothpick in the middle to secure the wrap (optional) and serve.