Chicken Wraps

This was supposed to be called Chicken and Spinach Salad Wrap, but spinach has been pretty scarce now for a while, with the E. coli scare going on. So I had to make do. Instead of spinach, I used lettuce and fresh parsley. A nice leaf lettuce would have been pretty, but for some reason, I only had boring old iceberg. So that's what I had to use. No one complained, lol! It tasted great! I really wish I could have had fresh spinach, though. It would have been even better!

I didn't cook the chicken the way they said to in the recipe. Instead, I cooked it on the cast iron griddle. I just didn't feel like dealing with dredging it in flour for some reason.

Oh, yeah, one last thing: I mashed some avocado and spread it on the tortilla before adding the other ingredients. You can only improve a recipe by adding avocado as far as I'm concerned!

I know the pictures are not quite in focus. I really am an amateur, learning as I go. It was shortly after taking these pictures that I learned how to use the macro feature on my camera. Duh. I really don't have any clue when it comes to photography, lol!

Thanks to Cuisine at Home April '06 issue for the recipe!




Chicken & Spinach Salad Wrap

Makes 4 wraps
Total time: 35 minutes

1/4 cup slivered almonds
3/4 lb boneless, skinless chicken breast
1 teaspoon Cajun spice mix
salt
1/4 cup all-purpose flour, divided
2 tablespoons vegable oil
4 strips thick-sliced bacon, chopped
1/2 cup Braeburn apple, thinkly sliced
1/2 cup red onions, slivered
1/4 cup apple cider vinegar (seemed like too much to me, so I used 2 tablespoons)
1/4 cup apple jelly
1 tablespoon Dijon mustard
6 cups fresh spinach leaves
1/4 cup goat cheese, crumbled
4 flour tortillas, 8-10"

Toast almonds in a skillet over medium-high heat, about 6 minutes. Remove and set aside.

Season chicken wtih Cajun spice and salt, then dredge in flour. Heat oil in the same skillet over medium high, then saute chicken until cooked through, about 5 minutes per side. Remove from pan and slice lengthwise into 12 pieces. Wipe out the pan and return it to the burner.
Saute bacon over medium-high heat until crisp. Drain bacon and pour off all but 1 tablepoon drippings.
Add apple and onions to the drippings; saute until softened, about 1 minutes.
Deglaze with vinegar; simmer until liquid is nearly evaporated.
Add the jelly and mustard; cook until jelly is melted and dressing has thickened, about 3 minutes. Stir in almonds and bacon, season with salt, then toss dressing with spinach and goat cheese.
Heat tortillas according to package directions or over a gas burner.
Assemble wraps by arranging about a cup of salad on each tortilla; top with chicken. Roll tighly secure wit a toothpick, and serve immediately.