4largetortilla wraps (I used spinach herb, use any flavor you prefer)
2boneless skinless chicken breastspounded to ½ inch thickness
3cupspacked baby spinach leaves
4slices baconcooked and crumbled
¼cupcrumbled feta cheese
poppyseed dressing (store-bought or recipe below)
⅔cupmayo (see notes)
½cupHalf & Half (I used fat free), see note
8teaspoonsapple cider vinegar
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.
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.