Red Bird Wrap

Had to make a sandwich for a challenge in a group for another site; she gave us two mystery ingredients: red wine vinegar and red bell peppers. We then had to build a sandwich around those ingredients; this is what I made. Give it a try! It's so tasty, one person said it looked like a fancy bistro sandwich and it WON THE CHALLENGE for that week! If you don't have seedless jam, you can either use it with seeds or heat a little and put through a fine strainer. I left the seeds in and they are so tiny, it wasn't a problem. Your choice!

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 350 Calories

Ingredients

• 2 tablespoons red wine vinegar
• ½ red bell pepper, chopped
• 2 skinless, boneless chicken breast halves
• 1 green onion, chopped
• ⅛ teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons extra-virgin olive oil
• 4 (8 inch) whole wheat tortillas
• 1 ½ tablespoons seedless raspberry jam
• 1 tomato, seeded and coarsely chopped
• 1 cup fresh spinach leaves - stems removed, leaves rolled, and finely sliced
• ¼ cup shredded Italian cheese blend (Parmesan, Romano, and Asiago)
• 4 cremini mushrooms, coarsely chopped

Recipe Instructions

Step 1

Whisk together red wine vinegar, raspberry jam, 1 tablespoon olive oil, and black pepper in a bowl until smooth. Cover bowl with plastic wrap and refrigerate to blend flavors, at least 30 minutes.

Step 2

Lightly toss tomato, spinach, and Italian cheese blend in a bowl. Drizzle the mixture with 3 tablespoons raspberry dressing and toss again.

Step 3

Heat 1 tablespoon olive oil in a large skillet over medium heat; place a tortilla into the skillet and cook until small brown spots dot the bottom of the tortilla, about 45 seconds.

Step 4

Flip tortilla over and cook until it starts to slightly puff up, another 45 seconds.

Step 5

Transfer the warmed tortilla to a plate lined with paper towels.

Step 6

Repeat with remaining tortillas; stack them on the paper plate with paper towels between each.

Step 7

Heat 2 tablespoons olive oil in skillet over medium-high heat; place chicken breasts into hot oil and pan-fry until lightly browned and no longer pink inside, about 5 minutes per side. Set chicken aside.

Step 8

In the same skillet over medium heat, cook and stir cremini mushrooms, red bell pepper, and green onion until mushrooms have softened and released their juice, 5 to 8 minutes.

Step 9

Transfer mushroom mixture to a plate lined with paper towels to remove excess moisture.

Step 10

Thinly slice chicken breasts, then chop into 1/2-inch pieces.

Step 11

Return chopped chicken to the hot skillet and cook and stir until the chicken is lightly browned, 3 to 5 minutes.

Step 12

To assemble, place a warm tortilla onto a plate. Sprinkle with 1/4 of the chopped chicken.

Step 13

Drizzle chicken with 1 teaspoon of raspberry dressing.

Step 14

Top with 1/4 of the tomato-cheese mixture and 1/4 of the mushroom mixture.

Step 15

Roll the tortilla over the fillings to serve.