Chicken Portobello Wraps
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INGREDIENTS 1 tablespoon olive oil
3/4 pound stir-fry ready chicken breasts or 2 boneless, skinless breast halves, cut into
2-inch strips
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Italian seasoning
1 heaping teaspoon minced garlic
6-ounces portobello mushrooms, cut into 1/2-inch long strips
1/2 cup bagged sundried tomatoes* or 1/2 cup sliced oil-packed sundried tomatoes,
drained
5-ounces fresh spinach, washed and drained well
4 burrito-sized tortillas, at room temperature
4-ounces Feta cheeseHeat olive oil in a large skillet. Add chicken, salt, pepper, Italian seasoning, and garlic. Stir-fry for 2 minutes. Add mushrooms and continue cooking, stirring constantly, until chicken is cooked through. Stir in sundried tomatoes and spinach. Cover and cook for 2 to 3 minutes, until spinach is wilted.
Place 1/4 of mixture in center of each tortilla. Top each with 1/4 of the Feta cheese. Fold in sides of tortillas and roll up burrito-style. Slice in half and serve.
Makes 4 servings
NOTES - *If using bagged sundried tomatoes, measure 1/2 cup (packed) of tomatoes and slice using a knife or kitchen shears. Place tomatoes in a microwave-safe cup or bowl and cover with water. Microwave on high for 3 minutes. Drain well.
Serve the wraps with a side of chips or deli pasta salad and fruit skewers made from store-cut fresh fruit from the produce department.