It’s been a while since I posted a recipe, so I thought I would share a great summer weeknight dinner! My six year old, who until I served her this REFUSED to eat anything green, said this was “the best day of my life” the first time I made this dinner, which had avocado and spinach in it. And then I gave her the leftovers the next day for lunch to which she exclaimed, “Yeah! My favorite meal again!”
My favorite thing about summer meals is eating them outside, or Al Fresco, and using lots of fruit.
Strawberries are the best in May and June, so eat them while they are in season and enjoy their sweetness. They last a little longer, too. The other thing I love about summer is watermelon. We eat it at least once a week, usually as dessert, but sometimes as a side dish.
This wrap is super easy and gets its yummy taste from fresh strawberries and grilled chicken. Grilling the chicken gives you extra flavor, but you could easily substitute a rotisserie chicken from the store and skip the cooking altogether! I included the recipe for the dressing, but feel free to just buy some already made! Enjoy this wrap, and happy summer!
Grilled Chicken and Strawberry Wrap
- Chicken breast, 1 lb.
- Fresh strawberries, cored and sliced thinly
- Raw baby spinach, roughly chopped
- Avocado, mashed
- Whole wheat tortilla wraps, 10 inch
- Raspberry vinaigrette (recipe to follow)
- Watermelon, sliced
Grill chicken. After cooled, slice thinly. Wash and core strawberries, then slice thinly. Roughly chop spinach. Heat tortilla for about 30 seconds on each side in a skillet. Spread mashed avocado on tortilla. Then place chicken breast, strawberries, baby spinach, and drizzle with raspberry vinaigrette. Roll wrap, tucking ends in. Slice in the middle on the diagonal. Serve with sliced watermelon and a side cup of raspberry vinaigrette for dipping.
- 1/2 cup raspberries
- 2 TBSP. lemon juice
- 2 TBSP. white wine vinegar
- 2 TBSP. honey
- 6 TBSP. olive oil
- Pinch of salt and pepper
Place ingredients in blender and mix until slightly thick.