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.
Servings:4 servings
Ingredients
- 4 large tortilla wraps , (I used spinach herb, use any flavor you prefer)
- 2 boneless skinless chicken breasts, pounded to ½ 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
- ¼ cup crumbled feta cheese
- poppyseed dressing, (store-bought or recipe below)
Dressing
- ⅔ cup mayo , (see notes)
- ½ cup Half & Half , (I used fat free), see note
- 6 tablespoons sugar
- 8 teaspoons apple cider vinegar
- 1 tablespoon oil
- 4 teaspoons poppy seeds
Instructions
- 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.
Notes
Milk: any percentage of milk will work- the higher the fat content, the creamier your dressing will be.
Mayo: you can swap out some or all of the mayo for Greek yogurt for a healthier dressing.
Nutrition
Calories: 617 kcal, Carbohydrates: 40 g, Protein: 20 g, Fat: 42 g, Saturated Fat: 7 g, Trans Fat: 1 g, Cholesterol: 61 mg, Sodium: 1236 mg, Potassium: 513 mg, Fiber: 2 g, Sugar: 24 g, Vitamin A: 2205 IU, Vitamin C: 28 mg, Calcium: 144 mg, Iron: 2 mg