Food Biz
Join our community

Balsamic Chicken Wraps

balsamic-chicken-wraps

 

YIELD:24 servings, 1 wrap, 6.75 oz. (190 g) each

INGREDIENTS WEIGHTS MEASURES:

  • boneless skinless chicken breasts 3 lb. [1.4 kg] 12 each
  • PURE Kraft Refrigerated Sweet Balsamic Vinaigrette, divided 13.5 oz. [385 g] 2-1/4 cups [550 mL]
  • Kraft Mayo Real Mayonnaise 1 lb. + 6.5 oz. [640 g] 3 cups [750 mL]
  • Large whole wheat tortillas (10 inch) 3 lb. [1.4 kg] 24 each
  • baby spinach leaves, loosely packed 6 oz. [170 g] 3 qt. [3 L]
  • English cucumbers, cut into 1-1/2-inch-long julienne 1 lb. + 3.5 oz. [550 g] 1-1/2 qt. [1.5 L]
  • carrots, coarsely grated 16.5 oz. [465 g] 1-1/2 qt. [1.5 L]
  • scallions, finely chopped 5 oz. [140 g] 1-1/2 cups [375 mL]
  • raisins, chopped 7.5 oz. [215 g] 1-1/2 cups [375 mL]

DIRECTIONS

COMBINE chicken and 3/4 cup (175 mL) dressing (or 2 Tbsp. [30 mL] dressing for trial recipe). Refrigerate several hours or overnight to marinate. Mix remaining dressing and mayonnaise; refrigerate until ready to use, or up to 2 days ahead of time.

REMOVE chicken from marinade; discard marinade. Grill chicken on medium-high heat 4 to 5 min. on each side or until done (170ºF [77ºC]). Cool slightly and slice into strips.

FOR each wrap: Spread 1 Tbsp. (15 mL) of the mayonnaise mixture onto 1 tortilla. Cover bottom half with 1/2 cup (125 mL) spinach, 1.5 oz. (45 g) chicken, 1/4 cup (50 mL) each cucumbers and carrots, and 1 Tbsp. (15 mL) each scallions, raisins and mayonnaise mixture. Roll up tightly; serve sliced on the diagonal.

Kraft Kitchens Tips

Make Ahead
Marinated chicken can be grilled ahead of time. Slice into strips and refrigerate up to 1 day before assembling wraps.

Substitute
Substitute finely chopped dried apricots for the raisins.