Cooking Instructions
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Step 1
Dice the
Vine-Ripened Tomatoes (455 g)
and place in a colander in the sink to drain. Slice the
English Cucumber (1)
lengthwise, and scrape the seeds out using a spoon. Dice the cucumber and add to the tomatoes draining in the sink.
Step 2
Sprinkle the tomatoes and cucumbers with a teaspoon of
Kosher Salt (to taste)
, toss, and allow to sit for at least 10 minutes (the salt will draw out the excess moisture in the veggies - you don't want watery wraps).
Step 3
In a large bowl toss the tomatoes, cucumber,
Garlic (1 clove)
,
Red Onion (1/2)
, and
Kalamata Olives (90 g)
,
Feta Cheese (75 g)
, and
Fresh Basil (5 g)
.
Step 4
Drizzle
Extra-Virgin Olive Oil (30 mL)
and
Red Wine Vinegar (15 mL)
and toss to coat. Season with
Freshly Ground Black Pepper (to taste)
and more kosher salt if needed. Cover and set aside.
Step 5
Pound out
Boneless, Skinless Chicken Breasts (455 g)
between 2 pieces of plastic wrap so they are even, so they are about a ½-inch thickness.
Step 6
Combine the
Paprika (15 g)
,
Ground Cumin (10 g)
,
Ground Coriander (as needed)
,
Dry Mustard (as needed)
,
McCormick® Garlic Powder (as needed)
,
Ground Cinnamon (1 pinch)
, 1/2 teaspoon of kosher salt, and a 1/4 teaspoon of freshly ground black pepper. Press both sides of the chicken breasts into the spice mix to coat.
Step 7
In a large sauté pan, warm
Extra-Virgin Olive Oil (30 mL)
over medium-high heat. Cook the chicken 5 minutes on the first side and 4 minutes on the second. Remove from the pan, tent under foil, and allow to rest 5 minutes before slicing.
Step 8
Thinly slice the chicken.
Step 9
Spoon the veggie mixture onto each of the
Spinach Tortilla Wraps (4)
. Top with the sliced chicken.
Step 10
Roll each tortilla up like a burrito and be careful not to overfill or rolling will be more difficult.
Step 11
Slice in half, serve, and enjoy!
