To a ziplock bag, add 3 tbsp Persian Lime Olive Oil, 2 tbsp Strawberry Dark Balsamic, the Ginger Citrus Seasoning, and salt & pepper. Place the chicken in the marinade and make sure the chicken is fully coated. Marinate for a least 30 minutes. The longer the better!
Remove the chicken from the fridge 30 minutes before grilling to bring take the chill off. Preheat the grill to a medium-high heat and lightly oil the grates. Grill the chicken for 6-8 minutes on each side (basting with the remaining marinade halfway through), or until internal temperature reaches 165°F. Remove from grill and allow to rest for 5 minutes.
Slice the chicken into bite sized pieces. You can also cook the chicken the day before for quick and easy prep the following day.
In a large salad bowl, whisk together the remaining 2 tbsp of Persian Lime Olive Oil, 1 tbsp of Strawberry Balsamic and dijon mustard until emulsified, season with salt & pepper.
Add the spring mix, grilled chicken, strawberries, sugar snap peas, green onions, dried cranberries, feta and nuts to the salad bowl and toss everything until all the ingredients are fully coated with the vinaigrette.
Divide mixture into wraps equally, wrap them up and enjoy!
Ingredients
Directions
To a ziplock bag, add 3 tbsp Persian Lime Olive Oil, 2 tbsp Strawberry Dark Balsamic, the Ginger Citrus Seasoning, and salt & pepper. Place the chicken in the marinade and make sure the chicken is fully coated. Marinate for a least 30 minutes. The longer the better!
Remove the chicken from the fridge 30 minutes before grilling to bring take the chill off. Preheat the grill to a medium-high heat and lightly oil the grates. Grill the chicken for 6-8 minutes on each side (basting with the remaining marinade halfway through), or until internal temperature reaches 165°F. Remove from grill and allow to rest for 5 minutes.
Slice the chicken into bite sized pieces. You can also cook the chicken the day before for quick and easy prep the following day.
In a large salad bowl, whisk together the remaining 2 tbsp of Persian Lime Olive Oil, 1 tbsp of Strawberry Balsamic and dijon mustard until emulsified, season with salt & pepper.
Add the spring mix, grilled chicken, strawberries, sugar snap peas, green onions, dried cranberries, feta and nuts to the salad bowl and toss everything until all the ingredients are fully coated with the vinaigrette.
Divide mixture into wraps equally, wrap them up and enjoy!
