Strawberry-Chicken Spinach Wraps
You might not think fruit belongs in a sandwich, but this healthful wrap proves otherwise. Sweet strawberries pair perfectly with roasted chicken and salty feta, while cucumbers and green onions add some crunch. A handful of spinach, meanwhile, doesn’t just add a low-cal dose of iron — the leaves’ nitrates could also boost running performance by delivering more oxygen and nutrients to muscles.
Prefer to eat gluten-free? No problem — just toss the filling into a large bowl and eat it salad style.
1/2 cup sliced, hulled strawberries
Juice and zest 1 lime
1/4cup balsamic vinegar
1/3 cup extra-virgin olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
1/2 teaspoon salt
4 large whole-wheat flour tortillas
8 cups baby spinach
8 ounces sliced, cooked chicken breast
4 ounces crumbled feta cheese
1/2 medium-size cucumbers, sliced thinly
1 avocado, pitted, peeled and cut into slices
1/2 cup sliced hulled strawberries
3 green onions, sliced thinly
Prepare dressing: Combine dressing ingredients in a blender. Blend on high speed until emulsified — about 30 seconds. Set aside.
Prepare wraps: Lay out 1 tortilla. Pile on one-fourth of the spinach, chicken, feta, cucumber, avocado, strawberries and green onions. Drizzle with some dressing. Roll wrap tightly, slice in half and serve.
Makes 4 wraps.
Nutrition per serving: 507 calories, 21 grams protein, 41 grams carbohydrates, 7 grams fiber, 34 grams fat.
— “Chia, Quinoa, Kale, Oh My!” by Cassie Johnston (Countryman Press, 2015, $21.95)