Grilled Chicken Vineyard Wraps

Ingredients

• 1 pound thin-cut boneless, skinless chicken breasts
• 2 teaspoons olive oil
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 3 stalks DOLE^® Celery, chopped
• 1 small DOLE^® Red Onion, thinly sliced
• 4 cups chopped DOLE^® Spinach
• ½ cup DOLE^® Blueberries
• ¼ cup chopped pecans
• ¼ cup fat-free raspberry vinaigrette
• 4 multi-grain with flax flatbread (Note: we used the Flatout brand)

Allergens: Tree Nuts, Wheat, Soy

Directions

1. Prepare outdoor grill for direct grilling over medium heat. Coat chicken with oil; sprinkle with salt and pepper. Place chicken on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 165°, turning once. Transfer chicken to cutting board; cool and cut into ½-inch strips.
2. Toss celery, onion, spinach, blueberries, pecans, vinaigrette, and chicken in a large bowl. Makes about 8 cups.
3. Place wraps on work surface; divide chicken mixture onto bottom of wraps. Roll up wraps with filling from bottom and secure with toothpicks; cut diagonally in half.