I don’t know if you guys have noticed, but I have an obsession with strawberries. I promise that not all of my recipes will include those cute, little red berries.. Just most of them. These wraps are inspired by a recipe by the Pioneer Woman that I stumbled upon last year and over time, I’ve kinda made it my own.
Its not really a recipe, its just putting things together and wrapping them up in a tortilla. Sometimes I skip the tortilla and eat this as a salad.
I use cashews for this, but you could use pecan or even walnuts. I just happen to always have cashews, so that’s what I use. I think toasted pecans or candied walnuts would be better in this if I were being honest.
I use goat cheese and you can use whatever cheese your little heart desires.
Its kinda whatever you feel like.
Slice up a bit of a red onion real thin. Thin as you can slice it. Don’t really need much. You can save the rest of the onion in the fridge in a baggy for up to a week for other things.
Slice and quarter 4 – 5 strawberries. Don’t forget to clean those bad boys. Nobody likes dirt in their food.
Boil your eggs. One egg half per wrap is a good.
Crumble your goat cheese. As much as you want.
Cook your chicken however you want to cook it. Leftover chicken breasts would be perfect for this. I used fake chicken, so I just followed the instructions on the package.
The dressing for this, really brightens up the whole thing. A citrus balsamic vinaigrette. Its real easy to make and you can make it ahead of time and it will last for a couple of days in the fridge, too. Just put all the ingredients in a jar and shake the heck out of it, but if you want to get fancy you can put it in a food processor… But really though, I ain’t got time for that.
Heat up your tortillas. I used cheddar jalapeno flavored tortillas because I like flavor in my life, but please feel free to use whatever flavor or not flavor you want to use.
Lay down that baby spinach and evenly distribute the rest of the ingredients amongst the tortillas. Don’t drizzle on the dressing until the very end. I used about 2 tablespoons per wrap. Wrap ’em up!
I’m not very good at wrapping wraps or burritos. So, don’t come here for that sort of instruction. No matter how many videos I watch on wrapping burritos, I just can’t get it. Chipotle will never hire me at this rate.
- 6oz chicken; cubed (or faux chicken)
- 4 - 5 strawberries; hulled and quartered
- 1 bag baby spinach leaves
- 1/8 cup cashews, pecans, or candied walnuts
- 1 oz goat cheese; crumbled
- A few thin slices of red onion - more or less to taste
- 1 hard boiled eggs; roughly chopped
- 2 burrito-sized tortillas
- 1/2 cup extra virgin olive oil
- 1/4 cup orange juice
- 1/4 cup balsamic vinegar
- 1 tsp orange zest
- 1/4 tsp salt
- 1 tsp dijon mustard
- Cook your chicken as desired - baked, fried, grilled, etc. Cut into bite sized pieces.
- Hull strawberries and cut into quarters.
- Thinly slice red onion.
- Whisk together olive oil, orange juice, vinegar, dijon, salt & zest. Use a food processor if desired or place into a jar with a tight-fitting lid and shake vigorously until ingredients are blended together. Place into refrigerator until ready to use.
- Heat tortillas according to package directions.
- Fill tortillas with remaining ingredients and drizzle on dressing. Do not over fill. Wrap it all up.
- If not using tortillas, mix ingredients in a large bowl, but do not add in dressing until ready to serve.
- Citrus balsamic dressing can be made ahead of time.
- Leftover onion can be placed in an airtight container for up to a week.
- You can make as many or as little wraps as you want, just increase or decrease the ingredients to meet your hunger needs.