Chicken Strawberry Wraps
1/2 cup balsamic vinegar
3 tablespoons olive oil
1/4 cup honey
juice and zest from 1 lime
salt and pepper; to taste
1 roasted chicken, skinned and meat shredded
7 oz. soft goat cheese
1/4 cup slated and roasted sunflower seeds
1 lb. strawberries, sliced
5 oz. diced pancetta, cooked crisp and drained
1/2 lb. pencil thin asparagus
Roasted on foil lined baking sheet with a drizzle of olive oil , salt and pepper ; to taste. Bake until tender, Cool. Squeeze lime juice over the top of roasted asparagus.
5 oz. baby spinach
5 green onions, sliced
package of 6 count spinach wraps/tortillas
Combine the dressing ingredients and whisk. Adjust seasoning , if needed.
Place wraps out and divide and spread evenly the goats cheese over the top.
Divide the roasted asparagus among the cheese covered wraps. Divide evenly the baby spinach among the wraps .
In a bowl combine the cooked chicken, cooked pancetta, onions and sunflower seeds; toss. Pour dressing over the top of the chicken mixture and toss until combined. Divide evenly among the wraps. Place the sliced strawberries evenly among the wraps. Roll and wrap in plastic if not serving right away.