Grilled Chicken & Strawberry Salad Wrap: A Refreshing, Flavorful Meal
Tender poultry, juicy berries, and creamy cheese blend into a vibrant, ready-in-minutes meal.
Grilled Chicken & Strawberry Salad Wrap
There is nothing quite like the combination of tender grilled chicken, juicy strawberries, crisp greens, and creamy goat cheese, all bundled up in a soft tortilla. This dish marries savory, sweet, and tangy flavors for the ultimate satisfying meal. Whether enjoyed as a wrap or a vibrant salad, this recipe quickly becomes a favorite for quick lunches, lively picnics, or light dinners.
Why You’ll Love This Salad Wrap
- Fresh and Healthy: Packed with leafy greens, lean protein, berries, and nuts, it’s as nourishing as it is delicious.
- Versatile: Serve as a hearty wrap, a classic salad, or let guests build their own for fun gatherings.
- Quick and Easy: Minimal prep and cook time mean you can have this meal ready in under 30 minutes.
- Customizable: Swap ingredients based on seasonality and dietary preferences.
Ingredients
Simple yet vibrant ingredients are the secret to this wrap’s flavor explosion. Here’s what you’ll need:
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, skinless chicken breast | 1 breast | About 6-8 oz; can double for more wraps |
| Olive oil | 3/4 cup | For vinaigrette |
| Balsamic vinegar | 1/4 cup | Or try raspberry vinegar for variation |
| Salt & freshly ground black pepper | To taste | |
| Mixed salad greens | 8 ounces | Baby spinach, arugula, spring mix, or any favorite greens |
| Pecans, chopped | 1/4 cup | Or substitute walnuts or almonds |
| Fresh strawberries, hulled & quartered | 6 medium | About 1 cup |
| Green onion, sliced | 1 stalk | Only the white & light green parts |
| Goat cheese, crumbled | 4 ounces | For creamy tang |
| Whole wheat tortillas (large) | 4 | Or use spinach, sun-dried tomato, or classic flour wraps |
Step-By-Step Preparation
1. Make the Balsamic Vinaigrette
Whisk together the olive oil, balsamic vinegar, and salt and pepper in a small bowl. Measure out 1/2 cup for marinating the chicken, and reserve the rest for dressing the salad.
2. Prepare & Marinate the Chicken
- Pound the Chicken: Place the chicken breast in a plastic storage bag. Using a rolling pin or mallet, gently pound the thickest parts so the meat is an even thickness throughout. This ensures even cooking.
- Marinate: Drizzle a generous amount of the vinaigrette over the chicken in the bag. Squeeze out excess air, seal, and massage gently to coat all surfaces. Place in the fridge and marinate for at least 1 hour for best flavor—in a pinch, 20-30 minutes works too.
3. Grill the Chicken
- Preheat a Grill or Grill Pan: Medium-high heat is ideal.
- Grill: Remove chicken from marinade and place on grill. Cook for about 5 minutes per side, or until fully cooked and juices run clear. Rotate partway through each side to get beautiful grill marks.
- Rest & Dice: Remove to a cutting board and let rest a few minutes to retain juiciness, then slice on a diagonal and dice into bite-sized pieces.
4. Prepare the Salad Components
- Quarter the Strawberries: Hull (remove the stems and leaves) from the strawberries, then cut each berry into four pieces. Quartering provides more surface area, bright pops of color, and ensures you get strawberry in every bite.
- Slice the Green Onions: Use both the white and pale green sections for subtle sharpness and crunch.
- Chop Pecans: Roughly chop for crunch, flavor, and a touch of richness.
- Crumble Goat Cheese: It’s best to crumble straight from the fridge, as it holds together better when cold.
5. Assemble the Salad
- Add salad greens to a large bowl. Drizzle with some reserved vinaigrette and toss to lightly coat.
- Add the diced grilled chicken, quartered strawberries, green onions, chopped pecans, and crumbled goat cheese.
- Toss gently to combine, ensuring even distribution of all ingredients.
6. Fill and Wrap
- Lay out whole wheat tortillas on a clean surface.
- Spoon a generous amount of salad mixture down the middle of each tortilla. Be mindful to distribute an even amount of chicken and strawberries for perfect flavor balance in every bite.
- Sprinkle extra goat cheese on top if you’re a fan of creamy tang.
- Roll up each tortilla tightly. For a classic wrap, leave both ends open. For a burrito-style, tuck the edges inward before rolling to keep all the ingredients inside.
- Use a sharp knife to slice wraps in half on a diagonal. This not only makes for an attractive presentation but also makes them easier to handle and eat.
What others are reading
Tip: Serve with a side of kettle-cooked chips, fresh fruit, or a light summer soup.
Tips & Customizations
- Time-savers: Use rotisserie chicken and store-bought vinaigrette for an even faster assembly.
- Flavor Twists: Try raspberry vinaigrette or honey-mustard dressing for a different spin. Add a handful of blueberries, or swap goat cheese for mozzarella or feta.
- Nut Variations: Almonds or walnuts work in place of pecans. To make nut-free, omit entirely or use roasted sunflower seeds.
- Make It Gluten-Free: Use gluten-free tortillas or serve as a salad bowl over extra greens.
- Vegetarian Option: Omit the chicken and add roasted chickpeas or tofu for protein.
Nutritional Benefits
- Protein-Rich: Chicken breast packs in lean protein, supporting muscle growth and satiety.
- Antioxidant Power: Strawberries are loaded with vitamin C and antioxidants that support immune health.
- Fiber & Healthy Fats: Pecans and mixed greens help support digestive health and heart health.
- Calcium: Goat cheese provides a creamy dose of calcium and adds indulgent flavor with fewer calories than many other cheeses.
Serving Ideas
This grilled chicken & strawberry salad wrap shines in more than one way:
- Lunch Box Favorite: Slice, wrap in parchment, and pack for school or work lunches.
- Picnic Fare: Individual wraps are easy to transport and eat outdoors.
- Party Platter: Slice into pinwheels for bite-sized appetizers at showers or brunches.
- Salad Bowl: Skip the wrap and serve toss ingredients in a large bowl for sharing.
Troubleshooting & Expert Tips
- Wrap Tearing? Warm tortillas briefly in the microwave to prevent cracking when rolling.
- Too Watery? Drain strawberries well after washing, and dry greens completely before tossing.
- Marinate Long Enough: To ensure flavorful, juicy chicken, don’t skimp on marinating time. Even 30 minutes makes a difference.
- Knife Skills: Use a very sharp knife to cut wraps without crushing or tearing. Clean the blade between cuts for a neat finish.
Storage and Make-Ahead
- Meal Prep: Store grilled chicken, prepped veggies, and dressing separately in the refrigerator. Assemble wraps just before eating to prevent sogginess.
- Leftovers: Salad mix (without dressing) keeps 3-4 days refrigerated. Assembled wraps are best consumed the same day.
- Freezing: Not recommended, as fresh produce and greens will lose texture upon thawing.
Variations to Try
- Berry Medley: Add blueberries or raspberries for more color and nutrients.
- Cheese Choices: Feta, blue cheese, or mozzarella can be substituted for goat cheese.
- Dressing Switch: Lemon-tahini or honey-mustard dressings offer a new flavor profile.
- Greens: Try peppery arugula or baby kale instead of spring greens for a different taste.
- Vegetarian: Substitute chicken for roasted chickpeas or grilled tofu.
Frequently Asked Questions (FAQ)
Q: Can I use leftover or store-bought chicken?
A: Yes, using rotisserie or leftover grilled chicken makes this wrap even faster. Just chop it into bite-size pieces and warm briefly if desired.
Q: How can I make these ahead for a party?
A: Prep all components in advance and store separately. Assemble wraps just before serving to keep them crisp and fresh.
Q: What’s the best way to pack these for lunch?
A: Tightly wrap finished wraps in plastic wrap or parchment, and store chilled. If packing with moist berries, use a layer of lettuce between tortilla and filling to prevent sogginess.
Q: Are there cheese substitutes for goat cheese?
A: Feta and mozzarella are excellent substitutes. Blue cheese is bolder but works well with the sweetness of strawberries too.
Q: Can I use another dressing?
A: Absolutely! Raspberry vinaigrette, honey mustard, or even a splash of lemon and olive oil all pair beautifully.
Nutrition Snapshot (per wrap, estimated)
- Calories: 330
- Protein: 20g
- Carbohydrates: 26g
- Fat:` 16g
- Fiber: 4g
- Sugar: 6g (from strawberries)
Final Thoughts
This grilled chicken and strawberry salad wrap is a testament to how simple, fresh ingredients can create a meal that is both satisfying and stunning. Whether you make it as a salad or a portable wrap, the textures and flavors play off each other for an irresistibly tasty, colorful dish. Experiment with the variations suggested, and make this recipe your own for a delicious way to eat the rainbow!
References
- https://www.keyingredient.com/recipes/298148/grilled-chicken-and-strawberry-salad-wrap-by-ree-drummond-pioneer-woman/
- https://tastykitchen.com/recipes/salads/grilled-chicken-strawberry-salad-wrap/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11638/grilled-chicken-strawberry-salad-wrap/
- https://www.youtube.com/watch?v=sSw6tXI5APY
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g32158374/grilled-chicken-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g44939719/chicken-wrap-recipes/
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