Lunch / Dinner
Chicken & Spinach Salad Wraps with Hot Bacon Dressing
These wraps are a two-for-one. Spinach salad with hot bacon dressing meets Cajun chicken all wrapped up in a tortilla for one fantastic lunch or dinner. Don’t kid yourself — we all know that it’s the hot bacon dressing that makes spinach salad so good. And, it’s 10 times better when wrapped up in a tortilla with strips of spicy chicken breast.
Like most hot bacon salad dressings, this version is a balance of sweet and sour. But here, the combination of apple jelly (sweet) and apple cider vinegar (sour) makes this special. Toss it all with apple slices, smoky bacon, and crunchy almonds, and suddenly it’s an addictive, unforgettable way to eat your spinach!
Ingredients
FOR THE CHICKEN, SEASON:
FOR THE DRESSING, COOK:
DEGLAZE:
Instructions
For the chicken, season chicken with Cajun seasoning and salt, then dredge in flour. Heat 2 Tbsp. oil in sauté pan and sauté chicken until cooked through, about 5 minutes per side; slice into 12 pieces. Wipe out pan.
For the dressing, cook bacon in same pan until crisp; transfer to a paper-towel-lined plate and pour off all but 1 Tbsp. drippings. Add apple and onion; sauté until softened, about 1 minute.
Deglaze pan with vinegar; simmer until liquid is nearly evaporated. Add jelly and Dijon; cook until thickened, about 3 minutes. Stir in almonds and bacon, and season with salt. Toss dressing with spinach and goat cheese. Assemble wraps by arranging salad on tortillas; top with chicken, then roll tightly and secure with toothpicks.
Season and sauté chicken breasts, then slice into strips across the grain of the meat.
Sauté apples and onion in bacon drippings. The apple releases water, so boil dressing until syrupy
Nutritional Facts
Nutritional Facts
Per wrap
Calories: 604
% Daily Value*
Total Fat 26g 40%
Saturated Fat 7g 35%
Cholesterol 69mg 23%
Sodium 1286mg 53%
Carbs 64g 21%
Fiber 4g 16%
Protein 33g
*Percent Daily Values are based on a 2,000 calorie diet.