===== Grilled Chicken Ranch Wraps with Balsamic Tomatoes & Cucumbers =====
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[[Chicken]]\\ 
Prep Time: 15 minutes\\ 
Cook Time: 20 minutes\\ 
Serves: 4\\ 

Ingredients:
  * 1 package baby spinache
  * 0.68 kg boneless, skinless chicken breasts
  * 1 cucumber
  * 1 package large flour tortillas
  * 1/2 block mozzarella cheese (optional)
  * 2 tomatoes
  * 1/2 cup balsamic vinegar
  * black pepper
  * 1/2 tsp dill
  * olive oil
  * garlic powder
  * 1 cup mayonnaise
  * 1/2 tsp onion powder
  * 1/2 tsp parsley flakes
  * salt

Steps:
  - Holding a knife parallel to the cutting board, cut the chicken breasts in half horizontally to form thin fillets. Pat dry with paper towel and season both sides with salt and pepper
  - Preheat a grill pan or skillet over medium-high heat
  - When the grill pan or skillet is hot, drizzle with olive oil and add fillets. Grill until cooked through, about 3-4 minutes per side. When the chicken is done, set aside on a plate.
  - Wash and dry the cucumber and tomatoes. Cut the tomatoes into wedges and the cucumber into thin half moons and set aside.
  - Add a 1/2 cup of balsamic vinegar to a small sauce pan and bring to a boil. Once boiling reduce heat and let simmer uncovered until reduced by half. Once reduced, remove from heat and set aside
  - Combine mayonnaise and spices in a small bowl. Stir to combine the ranch dressing:
    - 1 cup mayonnaise
    - 2 tsp dill
    - 1/2 tsp parsley flakes
    - 1/2 tsp garlic powder
    - 1/2 tsp onion powder
    - 1/2 tsp salt
    - 1/2 tsp black pepper
  - Grate cheese if including in the wraps
  - Wash and dry spinach
  - Thinly slice the cooked chicken into strips
  - Add a healthy spoon of ranch dressing to a tortilla and spread around. Divide spinach, chicken, and cheese. Roll up tightly
  - Place wraps into pan for 1-2 minutes per side until crispy and brown
  - Serve with tomato and cucumber salad drizzled with the balsamic reduction

{{tag>[chicken]}}