SUMMER WRAPS
2 chicken breasts, about 1 lb.
¼ cup nonfat Greek yogurt with honey
3 tbsp. each: cider vinegar, chopped fresh tarragon
2 tbsp. each: olive oil, bacon bits
2 green onions, chopped
1 small unpeeled Granny Smith apple, cored, diced
1 tsp. salt or to taste
Freshly ground pepper
3 cups baby spinach or other salad greens
4 flour tortillas or flatbreads (10-inch size)
Prepare a grill for medium heat or heat a grill pan over medium heat; grill chicken, turning halfway through, about 10 minutes. Set aside to cool.
Combine the yogurt, vinegar, tarragon, oil, bacon bits, green onion, apple, salt and pepper to taste in a large bowl. By this time, the chicken will have cooled; coarsely chop into bite-size pieces. Stir chicken into yogurt mixture.
Distribute the spinach among the tortillas; top with the filling. Wrap ends around the filling and enjoy.
Makes 4 servings.
— Renee Enna
Chicago Tribune