Zanhard's Recipes

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:

1. 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
2. Preheat a grill pan or skillet over medium-high heat
3. 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.
4. Wash and dry the cucumber and tomatoes. Cut the tomatoes into wedges and the cucumber into thin half moons and set aside.
5. 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
6. Combine mayonnaise and spices in a small bowl. Stir to combine the ranch dressing:
   1. 1 cup mayonnaise
   2. 2 tsp dill
   3. 1/2 tsp parsley flakes
   4. 1/2 tsp garlic powder
   5. 1/2 tsp onion powder
   6. 1/2 tsp salt
   7. 1/2 tsp black pepper
7. Grate cheese if including in the wraps
8. Wash and dry spinach
9. Thinly slice the cooked chicken into strips
10. Add a healthy spoon of ranch dressing to a tortilla and spread around. Divide spinach, chicken, and cheese. Roll up tightly
11. Place wraps into pan for 1-2 minutes per side until crispy and brown
12. Serve with tomato and cucumber salad drizzled with the balsamic reduction